Corned Beef Skillet Hash
One of the best things about corned beef? Controversial opinion, but we think it’s the leftovers. Turn your Saint Patrick’s Day favorite into a breakfast that won’t quit. This hash has classic diner flavors and gets topped off with a kicky mustard cream sauce and fried eggs (of course!). It’s good enough that you might make corned beef just to sling some of this hash at your house.
Level
BeginnerPrep Time
15 minutesCook Time
40 minutesServes
2-3Cook it With Our
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely diced
1 red bell pepper, finely diced
3 russet potatoes, peeled and diced ½ inch cubes
1 teaspoon salt, divided
½ teaspoon pepper
1 teaspoon smoked paprika
½ teaspoon thyme
5 cloves garlic, minced
1 pound cooked corned beef, shredded or diced
4 eggs
1 tablespoon parsley, chopped, garnish
¼ cup heavy cream
3 tablespoons stone-ground mustard
1 tablespoon sour cream
1 tablespoon water
1 teaspoon honey
⅛ teaspoon salt
Pinch cayenne (optional)
Directions
- Make the mustard cream sauce. Mix ingredients together in a small bowl. Cover and refrigerate.
- Make the hash. Preheat oven to 325 F. Heat a 12-inch skillet over medium heat, about 5 minutes. Add butter and olive oil. Add half the potatoes in a single layer, seasoning with ½ teaspoon salt. Cook for 4 minutes undisturbed. Turn and continue to cook until golden brown on all sides, about 6 more minutes. Remove from skillet to a paper towel lined plate and repeat with remaining potatoes, adding more oil and butter as needed.
- Mix onion and bell pepper in the skillet and cook for 5 to 7 minutes until the onion is translucent. Use a little more oil if needed. Add pepper, paprika, thyme, garlic, and corned beef, cooking for 5 minutes more. Return potatoes to the pan and mix well.
- Make 4 wells in the hash and crack in the eggs, working carefully to not pierce the yolk.
- Bake until the whites are set and the yolks are at your desired doneness, about 8 to 10 minutes.
- Remove from oven, season with salt and pepper to taste, drizzle with mustard cream sauce and top with chopped parsley.
