Looking for a hearty, no-fuss breakfast or brunch dish that’s as comforting as it is delicious? This Corned Beef Hash Delight is a simple yet satisfying skillet recipe perfect for feeding your family or indulging in a lazy weekend treat. Packed with crispy potatoes, savory corned beef, and perfectly fried eggs, this dish will quickly become a staple in your kitchen. Customize it with colorful bell peppers or fresh herbs to make it your own!
Ingredients
- 1 (12 oz) can of corned beef, diced
- 3 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 bell pepper, chopped (optional)
- 2 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Salt to taste
- 2 tablespoons butter
- 4 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Prep the Potatoes : Peel and dice the potatoes into small, uniform cubes for even cooking. Rinse under cold water to remove excess starch, then pat dry with a paper towel.
- Cook the Potatoes : In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to turn golden and crispy. Season with garlic powder, black pepper, paprika, and salt to taste.
- Sauté the Onion and Bell Pepper : Push the potatoes to one side of the skillet. Add the butter to the empty space, then toss in the chopped onion and bell pepper (if using). Sauté for 3-4 minutes until softened.
- Add the Corned Beef : Dice the corned beef into small chunks and add it to the skillet. Mix everything together and cook for another 5 minutes, allowing the corned beef to heat through and develop a slightly crispy edge.
- Cook the Eggs : Create four small wells in the skillet mixture. Crack an egg into each well and cover the skillet with a lid. Let the eggs cook for 3-5 minutes until the whites are set but the yolks are still runny (or cook longer if you prefer firm yolks).
- Garnish and Serve : Remove the skillet from heat and sprinkle fresh parsley over the top for a pop of color. Serve the corned beef hash hot, straight from the skillet, with a side of toast or fresh fruit if desired.
Conclusion
This Corned Beef Hash Delight is an easy and budget-friendly recipe that brings a warm and hearty meal to your table. Whether you’re hosting a weekend brunch or looking for a quick breakfast-for-dinner option, this dish is sure to please everyone. The crispy potatoes, savory corned beef, and perfectly cooked eggs create a medley of flavors that’s hard to resist. Add your personal touch with fresh herbs or extra veggies, and enjoy this delightful skillet meal today!
Corned Beef Hash Delight: A Flavorful One-Pan Breakfast
A one-pan recipe of crispy potatoes, savory corned beef, and fried eggs, perfect for breakfast or brunch. Ready in under an hour and easily customizable!
- 1 12 oz can of corned beef, diced
- 3 medium russet potatoes (peeled and diced)
- 1 small onion (finely chopped)
- 1 bell pepper (chopped (optional))
- 2 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Salt to taste
- 2 tablespoons butter
- 4 large eggs
- Fresh parsley for garnish (optional)
- Prep the Potatoes : Peel and dice the potatoes into small, uniform cubes for even cooking. Rinse under cold water to remove excess starch, then pat dry with a paper towel.
- Cook the Potatoes : In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to turn golden and crispy. Season with garlic powder, black pepper, paprika, and salt to taste.
- Sauté the Onion and Bell Pepper : Push the potatoes to one side of the skillet. Add the butter to the empty space, then toss in the chopped onion and bell pepper (if using). Sauté for 3-4 minutes until softened.
- Add the Corned Beef : Dice the corned beef into small chunks and add it to the skillet. Mix everything together and cook for another 5 minutes, allowing the corned beef to heat through and develop a slightly crispy edge.
- Cook the Eggs : Create four small wells in the skillet mixture. Crack an egg into each well and cover the skillet with a lid. Let the eggs cook for 3-5 minutes until the whites are set but the yolks are still runny (or cook longer if you prefer firm yolks).
- Garnish and Serve : Remove the skillet from heat and sprinkle fresh parsley over the top for a pop of color. Serve the corned beef hash hot, straight from the skillet, with a side of toast or fresh fruit if desired.