Corned Beef Hash and Eggs (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
2 tablespoons butter
03 -
½ red bell pepper, finely chopped
04 -
½ small sweet onion, finely chopped
05 -
3 cloves garlic, crushed
06 -
1 pound Yukon gold potatoes, diced (about 3 cups)
07 -
½ teaspoon paprika
08 -
½ teaspoon dried oregano
09 -
½ pound corned beef, finely chopped (about 1 ½ cups)
10 -
5 large eggs
11 -
1 teaspoon salt, divided
12 -
½ teaspoon black pepper, divided
13 -
Fresh parsley, finely chopped (optional)
# Instructions:
01 -
Add 1 tablespoon of butter and 1 tablespoon of oil to a cast-iron skillet over medium heat. Add the chopped bell pepper and onion and sauté for 3-4 minutes. Add garlic and continue sautéing for another 1-2 minutes.
02 -
Push all of the vegetables to one side of the skillet and add 1 tablespoon of butter. Let it melt, then add the cubed potatoes and corned beef. Mix until well combined and cook for 10 minutes, stirring occasionally.
03 -
During the last 2-3 minutes of cooking, add the paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Mix the potatoes, beef, and vegetables together.
04 -
Make 5 wells in the center of the potatoes, about 1-2 inches wide. Drizzle 1 tablespoon of oil into the wells and crack one egg in each. Sprinkle the remaining ¼ teaspoon of salt and black pepper over the eggs.
05 -
Cover the skillet with a lid and reduce heat to medium-low. Cook for 7-8 minutes, or until the eggs are cooked to your desired doneness. (7 minutes for over-easy eggs and closer to 8 minutes for over-hard eggs.)
06 -
Serve with a sprinkle of fresh parsley and enjoy!
# Notes:
01 -
Corned Beef: Use leftover corned beef or purchase thick slices from the deli.
02 -
Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
03 -
Reheat: Reheat in a skillet with a bit of oil on medium heat to regain crispiness, or microwave in short intervals.