Description
Heavenly Corned Beef Hash with Over Easy Eggs is a hearty and flavorful brunch dish featuring crispy potatoes, tender corned beef, sautéed vegetables, and perfectly cooked over easy eggs. This comforting recipe combines simple ingredients into a satisfying meal that’s perfect for weekend brunch or any time you crave a delicious and filling start to your day.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Unsalted Butter (Substitute with vegetable oil for dairy-free.)
- 3 cups Russet Potatoes, diced (Yukon Gold can be used for creaminess.)
- 1 medium Onion, diced (Shallots can be substituted.)
- 1 medium Red Bell Pepper, diced (Green bell pepper for a more bitter taste.)
- 2 cloves Garlic, minced (Powdered garlic is a suitable substitution.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Black Pepper (Switch to white or cayenne pepper for spice.)
- 2 cups Corned Beef, diced (Use leftover or deli-sliced for convenience.)
- 4 large Eggs (Can be substituted with scrambled eggs.)
Instructions
- Heat the skillet: Place a large skillet over medium-high heat and add 2 tablespoons of unsalted butter. Allow the butter to melt completely before adding other ingredients to ensure even cooking.
- Add vegetables and seasonings: Add the diced russet potatoes, onion, red bell pepper, and minced garlic to the skillet. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine all ingredients.
- Cook until potatoes are tender and crispy: Cook the mixture for about 30 minutes, stirring every 3 to 4 minutes to prevent sticking and to promote even browning. Continue until potatoes are tender on the inside and crispy on the outside.
- Incorporate corned beef: Stir in the diced corned beef and cook for an additional 5 minutes to heat through and let flavors meld.
- Prepare eggs: While the hash finishes, crack each of the 4 eggs into separate small bowls. Carefully make spaces in the skillet hash mixture where you can gently slide the eggs in.
- Cook eggs over easy: Pour the eggs into the prepared spaces in the skillet. Cover the skillet with a lid and cook the eggs for 4 to 6 minutes, or until the egg whites are set but the yolks remain runny for true over easy eggs.
- Serve and garnish: Serve the corned beef hash hot, topped with the over easy eggs. Optionally garnish with fresh parsley to add a pop of color and fresh flavor.
Notes
- For a dairy-free version, substitute unsalted butter with vegetable oil or another neutral oil.
- Yukon Gold potatoes can be used instead of russets for a creamier texture.
- Shallots can be substituted for onions to add a milder, sweeter flavor.
- Use green bell pepper instead of red if you prefer a slightly more bitter taste.
- Powdered garlic can replace minced garlic if needed.
- Adjust seasonings like salt and pepper according to your taste preferences.
- Leftover corned beef or deli-sliced meat works well to save preparation time.
- Eggs can be scrambled instead of cooked over easy for a different texture.
- Garnish with fresh parsley for added color and aroma, if desired.
