Corned Beef Hash Skillet (Printable version)
Hearty skillet with crispy corned beef hash topped with tender poached eggs and fresh parsley.
# List of ingredients:
→ Meats
01 - 2 cups cooked corned beef, diced
→ Vegetables
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 1 red bell pepper, diced
05 - 3 cups russet potatoes, peeled and diced into 1/2-inch cubes
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
→ Spices & Seasonings
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon dried thyme
→ Eggs
12 - 4 large eggs
13 - 1 tablespoon white vinegar
# Directions:
01 - Heat butter in a large, heavy skillet over medium heat. Add the onions and bell pepper; sauté for 4 minutes until softened.
02 - Add potatoes and cook, stirring occasionally, for 10–12 minutes until golden and fork-tender.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add diced corned beef, smoked paprika, black pepper, salt, and thyme. Stir to combine and press the mixture into an even layer. Cook undisturbed for 4–5 minutes to develop a crispy bottom, then stir and repeat to crisp more surfaces.
05 - While the hash crisps, bring a large saucepan of water to a gentle simmer. Add vinegar.
06 - Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water, then gently slide in eggs one at a time. Poach for 3–4 minutes for runny yolks, or longer for firmer yolks.
07 - Remove eggs with a slotted spoon and drain on a paper towel.
08 - Taste hash and adjust seasoning if necessary. Divide hash among plates, top each with a poached egg, and sprinkle with fresh parsley. Serve immediately with hot sauce if desired.
# Expert Advice:
01 -
- The contrast between crispy, savory hash and silky runny yolks creates the perfect bite every single time
- It transforms simple leftovers into something that feels like a brunch date at your favorite diner
- Everything cooks in one pan (except the eggs), making cleanup surprisingly manageable
02 -
- Patience during the crisping phase is what transforms this from good to extraordinary—don't rush it
- The vinegar in poaching water isn't optional if you want restaurant-quality eggs
- Getting your potatoes cut evenly means they'll all finish cooking at the same time
03 -
- Cooking the hash undisturbed is the secret to developing those crispy, browned edges everyone loves
- Room temperature eggs hold their shape better when poaching and cook more evenly