American
Corned Beef Hash with Fried Eggs
Crispy-edged potatoes and tender corned beef with onion and peppers, crowned with eggs cooked right in the skillet.
- Deeply crispy potato crust
- Smart use of leftovers
- Hearty one-skillet breakfast
Corned beef hash is diner comfort at its best, and our version is all about the crust. Par-boiling the diced potatoes gives them a creamy interior, then pressing them into a hot cast iron skillet and leaving them alone builds deep golden, crunchy edges. It is the perfect home for leftover corned beef, though good deli corned beef works just as well. A runny egg on top becomes the sauce.
Instructions
Place the potatoes in a saucepan, cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil and simmer for 5 to 6 minutes, until just tender at the edges but still firm in the center.
Drain the potatoes and let them steam dry in the colander for 5 minutes.
Heat 1 tablespoon oil and 1 tablespoon butter in a 12-inch cast iron skillet over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, until softened.
Add the garlic and thyme and cook for 1 minute, then stir in the corned beef and cook for 2 minutes more. Transfer the mixture to a bowl.
Add the remaining 1 tablespoon oil and 1 tablespoon butter to the skillet and raise the heat to medium-high. Add the potatoes in an even layer, press them down with a spatula and cook undisturbed for 6 to 8 minutes, until a deep golden crust forms on the bottom.
Flip the potatoes in sections with a spatula and cook for 5 minutes more.
Return the corned beef mixture to the skillet, stir to combine, press the hash down firmly and cook undisturbed for 5 minutes. Flip in sections again and cook for 3 to 4 minutes, until crisp in spots. Season with salt and pepper.
Make 4 wells in the hash and add a small piece of the remaining butter to each. Crack an egg into each well and season lightly.
Reduce the heat to medium-low, cover and cook for 4 to 5 minutes, until the whites are set and the yolks are still runny.
Sprinkle with parsley and serve straight from the skillet.
Test kitchen tips
- Taste the corned beef before seasoning the hash; deli corned beef can be quite salty.
- Chill cooked potatoes overnight for even crispier hash, or use leftover boiled or roasted potatoes to skip step 1.
- Leftover pot roast, smoked brisket or diced ham all make excellent substitutes for corned beef.
Nutrition per serving
- Calories
- 520
- Protein
- 26g
- Carbs
- 34g
- Fat
- 31g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 1080mg
Nutrition values are estimates calculated per serving. See our disclaimer.
