Corned Beef Hash with Eggs Skillet Recipe

If you’re craving a hearty, comforting breakfast that tastes like a warm hug on a chilly morning, you’re going to adore this Corned Beef Hash with Eggs Skillet Recipe. I absolutely love how the crispy potatoes combine with savory corned beef and perfectly baked eggs—it’s a total crowd-pleaser. Whether you’re using leftovers or making it fresh, this dish feels like a little celebration on a plate, and trust me, once you try it, it’ll be a go-to for weekend brunches and easy dinners alike.

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Ingredients You’ll Need

These ingredients come together in such a comforting way, and they’re easy to swap based on what you have on hand. I always suggest going for corned beef that’s leaner, like the eye of round cut, so your hash isn’t greasy but still packed with flavor.

• Diced Potatoes: Parboiled or pre-cooked potatoes crisp up so nicely; avoid using raw to prevent uneven cooking.
• Corned Beef: Leftover corned beef works beautifully—lean cuts keep it from getting too heavy.
• Carrots: Adds a subtle sweetness and color; frozen is totally fine when you’re in a pinch.
• Yellow Onion: Softens and caramelizes to add natural sweetness and depth.
• Eggs: The star that brings creaminess and richness when baked right in the skillet.
• Olive Oil: For sautéing and crisping; add more as needed if the hash looks dry.
• Garlic Powder: A subtle punch of flavor without overpowering the dish.
• Paprika: Brings a smoky, slightly sweet warmth that makes the hash irresistible.
• Table Sugar: Just a pinch to balance the spices and enhance caramelization.
• Butter: For that lovely golden base flavor and richness in your skillet.
• Salt and Pepper: To taste, and don’t be shy with seasoning—this brings all the flavors together.
• Fresh Parsley: Brightens the dish and adds a bit of freshness for garnish.

Variations

I love playing around with this Corned Beef Hash with Eggs Skillet Recipe depending on what’s in season or what my family’s craving. You can absolutely make it your own—and I encourage you to do just that!

• Adding Bell Peppers: I sometimes throw in diced bell peppers for a pop of color and a little sweetness—my kids actually ask for it now.
• Using Sweet Potatoes: If you’re feeling adventurous, swap in sweet potatoes instead of regular for a different but equally delicious twist.
• Spicy Kick: Toss in some crushed red pepper flakes or a splash of hot sauce if you and your crew love a little heat.
• Cheesy Finish: Melt shredded cheddar over the top just before baking the eggs for extra indulgence.

How to Make Corned Beef Hash with Eggs Skillet Recipe

Step 1: Soften Onions and Prep Your Skillet

Start by preheating your oven to 350°F. While it warms up, melt butter in your 12-inch cast iron skillet over medium heat. Toss in the diced onions and let them soften and just start to brown—this usually takes 1-2 minutes. This step builds a lovely sweet and savory base that your hash will thank you for.

Step 2: Build the Hash

Next, add your pre-cooked potatoes, corned beef, carrots, olive oil, garlic powder, paprika, and a pinch of sugar to the skillet. Stir everything together and let it cook undisturbed for a bit to get a nice golden crisp on the potatoes—this usually takes between 10 and 15 minutes. Make sure to season generously with salt and pepper here. If it looks dry at any point, don’t hesitate to drizzle in a bit more oil to keep everything crisping rather than sticking.

Step 3: Add the Eggs and Bake

Using the back of a spoon, gently create four small wells in the hash—these little nests are where your eggs will go. Carefully crack an egg into each well. Pop the skillet into your preheated oven and bake for 7-10 minutes, depending on how you like your eggs cooked—runny yolk or fully set, it’s up to you! Watching the eggs cook is always a favorite moment for me.

Step 4: Finish and Garnish

When the eggs reach your preferred doneness, pull the skillet out of the oven and sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve immediately and enjoy every comforting bite.

How to Serve Corned Beef Hash with Eggs Skillet Recipe

Garnishes

I always top my hash with freshly chopped parsley because it adds a lovely pop of color and a bit of herbaceous brightness that cuts through the richness. Sometimes I sprinkle a little extra paprika or drizzle some hot sauce for a bit of heat—depends on the mood!

Side Dishes

This recipe shines on its own, but if you want to round out the meal, I like pairing it with simple sides like buttered toast, fresh fruit, or sautéed greens. Those runny eggs also taste amazing alongside a fresh tomato salad during warmer months.

Creative Ways to Present

For special brunches, I serve this skillet right at the table with colorful garnishes like sliced avocado, pickled onions, or dollops of sour cream. It’s fun and makes the meal feel extra cozy and inviting when guests can help themselves straight from the pan.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh skillet, store any leftovers in an airtight container in the fridge. Based on my experience, the flavor holds up well for up to 3 days—and it reheats nicely.

Freezing

I’ve frozen leftover hash without the eggs and it freezes beautifully. Just cool completely, pop it in a freezer-safe container, and freeze for up to 2 months. When you’re ready, thaw overnight and reheat until hot and crispy again.

Reheating

The best way I’ve found to reheat this hash is in a dry skillet over medium heat—this way, you revive that crispiness. If you included eggs, I usually add fresh ones or gently reheat the skillet in the oven to warm everything evenly.

FAQs

Final Thoughts

This Corned Beef Hash with Eggs Skillet Recipe holds a special place in my heart because it’s a simple, no-fuss dish that brings real comfort and joy to the table. Whether it’s a lazy weekend morning or a last-minute dinner, this skillet fills the room with mouthwatering smells and gathers everyone around the table. I can’t recommend it enough—give it a try, and I promise you’ll find yourself making it again and again.

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