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Crispy Corned Beef Hash with Fried Eggs

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A quick and easy hearty breakfast recipe featuring crispy corned beef hash topped with perfectly fried eggs with runny yolks. This nostalgic comfort food is perfect for cozy mornings and brunch gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) corned beef, chopped or shredded (canned or leftover cooked)
  • 2 medium potatoes (about 400 grams), peeled and diced small (Yukon Gold or Russet)
  • 1 medium onion, finely chopped
  • 1 small green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • Salt and black pepper, to taste
  • 4 large eggs, for frying
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Peel and dice 2 medium potatoes into small, even cubes (about ½ inch). Rinse the cubes in cold water to remove excess starch, then dry thoroughly with paper towels.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 8-10 minutes until golden and tender but not mushy. Season lightly with salt and pepper. Remove from skillet and set aside.
  3. In the same skillet, melt 2 tablespoons of butter. Add chopped onion, green bell pepper, and minced garlic. Cook over medium heat for about 5 minutes until soft and fragrant.
  4. Stir in chopped corned beef. Break up any large chunks with a spatula. Cook for 5-7 minutes, pressing down occasionally to get crispy edges.
  5. Return cooked potatoes to the skillet. Stir gently to combine while pressing the mixture down to form a crispy crust on the bottom. Cook undisturbed for about 5 minutes, then flip sections over to crisp the other side. Repeat until golden crust forms all around.
  6. While the hash finishes crisping, heat a small amount of butter or oil in a separate pan over medium heat. Crack in 4 large eggs and fry until whites are set but yolks remain runny (about 3-4 minutes). Season with salt and pepper.
  7. Plate the crispy corned beef hash, top each serving with a fried egg, and sprinkle chopped fresh parsley over the top. Serve immediately.

Notes

Drying the potatoes thoroughly after rinsing is key to achieving crispiness. Use a cast-iron skillet for best results. Avoid overcrowding the pan to ensure a crispy crust. Fry eggs on medium-low heat for runny yolks. If potatoes brown too fast before tender, lower heat and cover pan to steam.

Nutrition

Keywords: corned beef hash, crispy hash, fried eggs, breakfast recipe, easy breakfast, hearty breakfast, brunch, comfort food

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