A savory skillet of corned beef hash, potatoes, sautéed vegetables, and eggs, perfect for a filling start to your day.
# What You’ll Need:
→ Meats
01 - 12 oz cooked corned beef, diced
→ Vegetables
02 - 1 lb Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 4 large eggs
08 - 2 tablespoons unsalted butter
→ Pantry
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
# Step-by-Step Guide:
01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and tender, about 10-12 minutes.
02 - Add remaining olive oil and butter to the skillet. Stir in onion, bell pepper, and garlic. Sauté until softened, approximately 4 minutes.
03 - Increase heat to medium-high. Add diced corned beef to the skillet. Sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, until corned beef is crispy and hash is well combined, about 5-6 minutes.
04 - Using a spoon, make 4 shallow wells evenly spaced throughout the hash mixture.
05 - Crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until eggs reach desired doneness, 5-7 minutes for runny yolks.
06 - Sprinkle chopped parsley over the skillet and serve immediately.
