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Crispy Corned Beef Hash Skillet with Fried Eggs

crispy corned beef hash skillet - featured image
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A quick and easy homemade breakfast recipe featuring crispy corned beef hash with caramelized onions and golden potatoes, topped with perfectly fried eggs.

Ingredients

Scale
  • 12 oz canned corned beef
  • 2 medium russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp vegetable oil or butter
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)
  • 4 large eggs

Instructions

  1. Peel and dice 2 medium russet potatoes into ½-inch cubes. Rinse in cold water to remove excess starch and pat dry thoroughly.
  2. Heat 2 tablespoons of vegetable oil or butter over medium heat in a large skillet. Add diced potatoes and season lightly with salt. Cook, stirring occasionally, for 10-12 minutes until golden and tender.
  3. Add finely chopped yellow onion and minced garlic to the skillet. Cook for another 5 minutes until onions are translucent and fragrant, stirring often.
  4. Break up the canned corned beef with a spoon and add it to the skillet. Spread evenly and cook without stirring for 5 minutes to crisp the bottom. Then stir gently and cook for another 3-4 minutes until hot and crispy in spots.
  5. Season the hash with salt and freshly ground black pepper to taste, keeping in mind the corned beef is already salty.
  6. In a separate smaller pan, heat 1 tablespoon of butter or oil over medium heat. Crack the eggs gently into the pan and cook sunny-side up until whites are set but yolks remain runny, about 3-4 minutes. Season with salt and pepper.
  7. Spoon generous portions of the crispy corned beef hash onto plates and top each with a fried egg. Garnish with chopped fresh parsley if desired.

Notes

Use dry potatoes for best crispiness. Cook hash undisturbed to develop a golden crust. Moderate heat prevents burning. For crisp edges on eggs, use a non-stick pan and a little extra oil or butter. Cover pan briefly to set whites evenly without overcooking yolks. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet to maintain crispiness.

Nutrition

Keywords: corned beef hash, crispy hash, fried eggs, breakfast skillet, easy breakfast, homemade breakfast, brunch recipe

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