Corned Beef Hash with Fried Eggs
A hearty and flavorful breakfast or brunch dish featuring crispy corned beef hash topped with perfectly fried eggs.
Equipment
- Large skillet
- Mixing bowl
- Potato masher or fork
Ingredients
Main Ingredients
- 1 lb Corned beef Cooked and thinly sliced
- 2 large Potatoes Russet or Yukon Gold, peeled and diced
- 1/2 medium Onion Diced
- 1/2 medium Green bell pepper Diced
- 2 tablespoons Butter
- 4 Eggs
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black pepper To taste
Instructions
Instructions
- Dice potatoes and onions, and dice bell pepper.
- Melt butter in a large skillet over medium heat. Add potatoes, onions, and bell pepper and cook until softened, about 8-10 minutes, stirring occasionally.
- Add sliced corned beef to the skillet. Season with salt and pepper.
- Cook for 5-7 minutes, stirring occasionally, until corned beef is heated through and hash is slightly browned.
- Lightly mash some of the potatoes for a more textured hash, leaving some pieces whole for texture.
- Crack eggs into the skillet, creating space between them within the hash.
- Cook eggs to your desired doneness. For sunny-side up, cook until whites are set and yolks are still runny. For over easy, cook until whites are set and yolks are slightly cooked.
- Serve immediately.
Notes
For a spicier hash, add a pinch of red pepper flakes. Leftover corned beef can be used. You can also add other vegetables like diced carrots or mushrooms.