Classic Skillet Corned Beef Hash with Fried Eggs

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 lb cooked corned beef
• 1 1/2 lb russet potatoes
• 1 large yellow onion
• 1 medium green bell pepper
• 3 garlic cloves
• 3 tbsp unsalted butter
• 2 tbsp neutral oil
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tsp fresh thyme leaves
• 4 large eggs
• 2 tbsp chopped fresh parsley
• for serving hot sauce

Instructions

1. 1Dice the cooked corned beef into small bite-size cubes and set aside. Scrub the potatoes, leave the skins on for texture, and cut them into 1/2-inch cubes. Dice the onion and green bell pepper; mince the garlic.
2. 2Place the potato cubes in a large microwave-safe bowl, cover, and microwave on high for 4 to 5 minutes until just starting to soften but not fully cooked. Drain any moisture and pat dry with a clean towel so they will crisp later.
3. 3Heat a 12-inch cast-iron or heavy nonstick skillet over medium-high heat. Add the oil and half the butter. When the butter foams, add the potatoes in a single layer. Season with salt, pepper, and smoked paprika. Cook undisturbed for 4 to 5 minutes until deep golden on the bottom.
4. 4Stir the potatoes, then push them to the edges of the pan. Add the remaining butter to the center along with the onion and bell pepper. Sauté for 3 to 4 minutes until the vegetables soften and pick up some color.
5. 5Add the minced garlic and thyme; cook 30 seconds until fragrant. Fold in the diced corned beef, spreading everything into an even layer. Press down firmly with a spatula and cook without stirring for 5 to 6 minutes so a crispy crust forms on the bottom.
6. 6Flip sections of the hash, press again, and cook another 4 to 5 minutes until the corned beef edges are browned and the potatoes are crispy all over. Taste and adjust seasoning. Reduce heat to low and keep warm.
7. 7In a separate nonstick skillet over medium heat, melt a thin film of butter or oil. Crack in the eggs and fry sunny-side up or over-easy, 2 to 3 minutes, until whites are set and yolks still runny. Season the eggs lightly with salt and pepper.
8. 8Divide the hot hash among four plates or leave it in the skillet family-style. Top each portion with a fried egg, scatter chopped parsley over everything, and serve immediately with hot sauce on the side so the runny yolk can mingle with the crispy hash.