Corned Beef Hash and Eggs
A hearty breakfast dish combining corned beef, crispy potatoes, and perfectly cooked eggs.
Equipment
- Large Skillet
- Non-Stick Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups Corned Beef Chopped into small cubes.
- 2 large Potatoes Peeled and diced (Russet or Yukon Gold recommended).
- 1 medium Onion Finely chopped.
- 2 tablespoons Olive Oil For sautéing.
- to taste Salt
- to taste Pepper
- 4 large Eggs Cooked to your preference.
- to taste Fresh Parsley Chopped, for garnish.
Optional Spices
- to taste Paprika For an extra kick of flavor.
- to taste Garlic Powder For an extra kick of flavor.
Instructions
- 1. Prepare the potatoes: Peel and dice the potatoes into small cubes. Rinse under cold water and pat dry.
- 2. Cook the potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook for 10-15 minutes until golden brown and tender.
- 3. Add the onions: Once the potatoes are nearly done, add the chopped onions and cook for another 5-7 minutes until translucent.
- 4. Incorporate the corned beef: Add the chopped corned beef, mix well, and let it cook for an additional 5-10 minutes.
- 5. Cook the eggs: In a separate skillet, heat the remaining tablespoon of olive oil. Cook the eggs sunny-side-up or scramble them as preferred.
- 6. Assemble the dish: Serve the corned beef hash on plates and top with an egg. Garnish with fresh parsley.
Notes
For variations, consider adding vegetables, cheese, or spices to customize the dish.