Description
This Heavenly Corned Beef Hash with Over Easy Eggs is a perfect brunch dish combining crispy potatoes, savory corned beef, and delicately cooked eggs. The skillet method ensures a crispy texture on the hash while the eggs add a creamy richness. It’s a satisfying and hearty meal that comes together in about 45 minutes, ideal for a relaxed weekend brunch or a comforting breakfast-for-dinner option.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Unsalted Butter (Substitute with vegetable oil for dairy-free.)
- 3 cups Russet Potatoes, diced (Yukon Gold can be used for creaminess.)
- 1 medium Onion, diced (Shallots can be substituted.)
- 1 medium Red Bell Pepper, diced (Green bell pepper for a more bitter taste.)
- 2 cloves Garlic, minced (Powdered garlic is a suitable substitution.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Black Pepper (Switch to white or cayenne pepper for spice.)
- 2 cups Corned Beef, diced (Use leftover or deli-sliced for convenience.)
- 4 large Eggs (Can be substituted with scrambled eggs.)
Instructions
- Heat Skillet and Butter: Place a large skillet over medium-high heat and add the unsalted butter. Allow it to melt completely to create a rich base for frying the vegetables and potatoes.
- Add Vegetables and Season: Add diced russet potatoes, onion, red bell pepper, and minced garlic to the skillet. Season the mixture generously with salt and black pepper to enhance the flavors.
- Cook Hash: Let the mixture cook for about 30 minutes, stirring every 3 to 4 minutes. This slow cooking helps the potatoes become tender on the inside and crispy on the outside while blending the vegetable flavors.
- Add Corned Beef: Stir in the diced corned beef into the skillet. Continue cooking the hash for an additional 5 minutes to allow the beef to warm through and some edges to crisp up.
- Prepare Eggs: Crack the eggs into separate small bowls to ensure they’re intact and ready to cook without breaking yolks. Gently pour each egg into the skillet, creating space around each one.
- Cook Eggs: Cover the skillet with a lid and cook the eggs for 4 to 6 minutes until the whites are fully set but yolks remain runny, perfect for an over easy finish.
- Serve: Serve the corned beef hash immediately, topped with the over easy eggs. Optionally, garnish with fresh parsley for a touch of color and freshness.
Notes
- For dairy-free option, substitute butter with vegetable oil or olive oil.
- You can swap russet potatoes for Yukon Gold if you prefer a creamier texture.
- Using leftover corned beef is great for reducing waste and adds excellent flavor.
- If you prefer your eggs cooked differently, scrambled eggs can be substituted easily.
- Adjust seasoning according to your taste; cayenne pepper works well for spice lovers.
- Keep stirring the hash regularly to avoid sticking and to achieve even browning.
