Description
This Corned Beef Hash Skillet is a hearty, flavorful breakfast dish that combines tender diced potatoes, savory corned beef, and aromatic vegetables, all cooked to crispy perfection in a cast iron skillet. Enhanced with smoked paprika and fresh parsley, it’s a satisfying one-pan meal that can be topped with eggs for added protein and richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 3 cups cooked corned beef, chopped
- 3 cups Yukon gold potatoes, diced into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 4 large eggs (optional, for serving)
Instructions
- Heat and Prepare Potatoes: Heat a large cast iron skillet over medium heat and add the butter and olive oil. Once melted, add the diced potatoes in a single layer. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes begin to brown and soften.
- Add Vegetables: Add the diced onion and green bell pepper to the skillet and cook for an additional 4 to 5 minutes until the vegetables are tender.
- Season and Sauté Garlic: Stir in the minced garlic, dried thyme, smoked paprika, salt, and black pepper. Cook for 30 seconds until the garlic is fragrant.
- Incorporate Corned Beef: Add the chopped corned beef and gently mix to combine all ingredients evenly.
- Create Crispy Hash: Press the mixture evenly into the skillet and cook undisturbed for 5 to 7 minutes to develop a crispy crust on the bottom. Then stir once, press down again, and cook to crisp the other side.
- Add Eggs (Optional): If using eggs, create small wells in the hash and crack an egg into each well. Cover the skillet and cook for 3 to 5 minutes or until the egg whites are set and yolks reach your desired doneness.
- Finish and Serve: Sprinkle the hash with fresh chopped parsley and serve hot.
Notes
- For extra crispiness, avoid stirring the hash too often and use a well-heated cast iron skillet.
- Leftover boiled potatoes work well and reduce the overall cook time.
- A splash of Worcestershire sauce can be added for deeper, savory flavor.
