Corned Beef Hash Skillet

There's something about the sizzle of corned beef hitting a hot skillet on a Saturday morning that just feels right. My neighbor mentioned once that her grandmother would make this exact dish when the family needed feeding fast, and I've been hooked ever since. The combination of crispy, salty beef against those buttery potatoes and runny egg yolks isn't complicated, but it tastes like someone really cared about breakfast. It's the kind of meal that makes people linger at the table instead of rushing out.

I made this for my roommates one Sunday after a rough week, and I watched them basically inhale it. One of them asked if I'd gone to culinary school that morning, which I found hilarious considering I was still in sweatpants. There's genuine comfort in watching people light up over eggs and potatoes, and that's when I realized this wasn't just breakfast—it was a small act of taking care of people.

Ingredients

• Cooked corned beef, 12 oz (340 g), diced: This is your flavor anchor, so don't skimp or use the ultra-thin sliced kind—you want chunks that crisp up in the pan.
• Yukon Gold potatoes, 1 lb (500 g), peeled and diced: These stay creamy inside while getting golden edges, which is exactly what you're after in a hash.
• Yellow onion, 1 medium, finely chopped: Onions get sweet when they cook down, which balances the salt and smokiness.
• Green bell pepper, 1, diced: It adds a gentle freshness and slight color that keeps things from looking too monochromatic on the plate.
• Garlic, 2 cloves, minced: Add it late so it doesn't burn and turn bitter in the long cooking time.
• Fresh parsley, 2 tablespoons plus extra for garnish: A handful at the end makes it feel intentional and tastes so much better than dried.
• Large eggs, 4: These nestle into the hash and cook gently—the yolks should run a bit when you cut into them.
• Unsalted butter, 2 tablespoons: It browns slightly and makes everything taste richer without overpowering.
• Olive oil, 2 tablespoons: Keeps the potatoes from sticking and helps them crisp properly.
• Smoked paprika, 1/2 teaspoon: This is the secret that makes people ask what you did differently—it adds a subtle depth without screaming smoke.
• Black pepper and kosher salt, 1/2 teaspoon each: Taste as you go since corned beef is already salty, and you might not need the full amount.

Instructions

Get Your Potatoes Golden:

Heat half the oil and butter in your skillet over medium heat and add the diced potatoes. You'll hear them start to sizzle, which is good—let them sit undisturbed for a couple minutes, then stir, giving them time to develop those crispy, golden edges. They need about 10 to 12 minutes, and you want them tender enough to eat but still with some texture.

Build Your Base:

Add the remaining oil and butter, then toss in the onion, bell pepper, and garlic. The steam will rise up and soften everything together—you're looking for the onions to turn translucent and the peppers to lose their raw edge, roughly 4 minutes. It should smell incredibly savory at this point.

Bring the Corned Beef Into the Mix:

Turn the heat up to medium-high and add your corned beef chunks. Sprinkle the smoked paprika, salt, and pepper over everything and let it all cook together, stirring occasionally. You want those beef pieces to get crispy and caramelized on the edges, and the hash to feel cohesive, about 5 to 6 minutes total.

Create Nests for Your Eggs:

Using the back of a spoon, make four shallow wells scattered across the hash—don't dig all the way to the bottom, just indent the surface enough that an egg will settle in. It might feel awkward, but this keeps the eggs from running all over the pan.

Cradle Those Eggs:

Crack an egg into each well, then lower the heat to medium-low and cover the skillet. You're essentially steaming them gently now, and you want the whites to set while keeping those yolks runny or just-set depending on what you love. Give it 5 to 7 minutes, checking after 5 so you catch them at your preferred doneness.

Finish With Brightness:

Scatter the fresh parsley over everything and serve straight from the skillet if you want to be casual about it, or divide among plates if you're feeling more composed. A pinch of flaky salt right at the end is never wrong.

Save

My mom called while I was eating this one morning and asked what smelled so good through the phone. I ended up talking her through making it for my dad's birthday breakfast, and now it's become their Sunday tradition. That's the magic of simple food done right—it somehow becomes a thread that ties people together.

The Cast Iron Advantage

If you have a well-seasoned cast iron skillet, this is the dish to use it for. The hash browns more evenly and beautifully, and the whole thing stays warm from plate to table. Nonstick works fine too, but cast iron feels almost ceremonial for breakfast, like you're making something intentional rather than just heating things up.

Seasoning as You Cook

Rather than dumping all the salt and spices in at once, I've learned to taste and adjust as each component joins the skillet. The potatoes might need a pinch before the onions go in, and the whole dish might taste completely different once the corned beef is added. Smoked paprika is your friend here—it's forgiving and makes everything taste like you know what you're doing even if you're winging it.

Making It Your Own

This recipe is honestly just a blueprint. Once you've made it a few times, you'll start seeing where you can play. Some mornings I add a splash of hot sauce because I'm feeling bold, other times I'll throw in a handful of spinach if I want something slightly healthier. The core stays solid, but breakfast should never feel boring.

• Swap the bell pepper for mushrooms if you want something earthier.
• A sharp cheddar cheese scattered over the top before the eggs go in melts into everything beautifully.
• If you have leftover vegetables from dinner, this is the perfect place to use them up.

Save

There's something deeply satisfying about sliding a fully loaded skillet onto the table and watching people dig in. This breakfast feels both simple and indulgent, and that's exactly why it works.

Recipe FAQ

→ What is the best potato to use for this dish?

Yukon Gold potatoes are ideal due to their creamy texture and ability to crisp well, but russet or red potatoes work as alternatives.

→ How can I achieve crispy edges on the corned beef hash?

Cook the beef and potatoes over medium-high heat without stirring too frequently to allow browning and crispiness to develop.

→ Can I make this meal gluten-free?

Yes, using certified gluten-free corned beef ensures the dish remains gluten-free. Always check labels for potential allergens.

→ How should the eggs be cooked in this skillet?

Crack eggs into shallow wells in the hash, cover the skillet, and cook over medium-low heat until the whites set and yolks reach your preferred doneness.

→ What variations can be made to the vegetables?

You can swap bell peppers for spinach or add extra herbs like parsley to enhance flavor and freshness.