Description
Corned Beef Hash and Eggs is a classic and hearty breakfast dish featuring tender potatoes, savory corned beef, and sautéed onions, topped with fried or poached eggs. This easy-to-make recipe delivers a flavorful combination of crispy potatoes and flavorful meat, perfect for a satisfying morning meal.
Ingredients
Units
Scale
Main Ingredients
- 1/2 pound corned beef (preferably shredded but can be diced)
- 1/2 pound potatoes (red potatoes, cut in 1/2 inch dice)
- 1 small onion (diced)
- 2 tablespoons olive oil (divided)
- Salt and pepper to taste
- 1-2 fried or poached eggs (per person)
- Chopped parsley (for garnish)
- Hot sauce (optional, for serving)
Instructions
- Boil Potatoes: Bring a medium pot of water to a boil and add a generous pinch of salt. Add the diced potatoes and cook for 10 minutes or until tender.
- Drain and Dry Potatoes: Drain the cooked potatoes using a fine mesh strainer, then transfer them to a baking sheet lined with paper towels. Spread potatoes evenly and allow them to cool and dry until tacky but not wet.
- Sauté Onions: Heat 2 teaspoons of olive oil in a wide nonstick skillet over medium heat. Add diced onions and sauté, stirring occasionally, until they become soft and translucent. Remove onions from skillet and set aside.
- Brown Potatoes: Heat the remaining 2 teaspoons of olive oil in the same skillet over medium-high heat. Add the dried potatoes in an even layer, seasoning with salt and pepper. Cook undisturbed for 4-5 minutes to brown one side.
- Flip and Crisp: Flip the potatoes carefully to brown the other sides, continuing to cook and flip occasionally until potatoes are crispy and golden, about 10-13 minutes.
- Add Corned Beef and Onions: Stir in the reserved sautéed onions and corned beef. Spread mixture in a single layer and allow the beef to brown and crisp slightly, stirring occasionally to combine well.
- Serve: Plate the hash and top with 1-2 fried or poached eggs per person. Garnish with chopped parsley and serve hot sauce on the side if desired. Rye toast pairs well as a side.
Notes
- You can use either homemade or canned corned beef depending on convenience.
- Make sure potatoes are well dried for optimal crispiness in the skillet.
- Adjust the number of eggs according to serving size and appetite.
- Serve with rye toast for a traditional breakfast experience.
- Use hot sauce to add a spicy kick, if preferred.
- This dish takes about 30 minutes to prepare and cook, making it great for a weekend brunch.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 1 g
- Sodium: 1382 mg
- Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 61 mg
