Corned Beef Hash

beef and potatoes with veggies and fried eggs on top

5 from 3 votes

This easy, one pan Corned Beef Hash features crispy potatoes, corned beef, tender bell pepper, and savory seasonings for a delicious breakfast that you can make in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

1 ½ cups potatoes peeled & diced
1 tbsp olive oil
salt to taste
1 white or brown onion chopped
1 small red bell pepper chopped
½ 12 oz can corned beef cubed
1 tbsp Worcestershire sauce
cracked black pepper to taste
2-4 eggs
chopped parsley for serving

Instructions

Bring the diced potatoes to a boil in a pan of salted water and cook for 5-10 minutes until just tender. Drain.
Heat the oil over a medium high heat in a large skillet or non-stick frying pan. Add the onion and a pinch of salt and cook for 5 minutes until they have started to soften in color around the edges.
Add the potatoes, pepper, and corned beef to the pan and cook for another 5 minutes, stirring just once to make sure things are not sticking to the bottom of the pan and the onions are not burning, but to start getting some color onto the potatoes and starting crisping up the beef.
Stir in the Worcestershire sauce and season with pepper. Cook for a further 5 minutes, or until the corking beef and potatoes are crispy.
Lower the heat to medium. Make 2-4 wells in the mixture and crack in the eggs. Cook until the whites are cooked but the yolk is still runny. If your pan has a lid, using it will speed up the process.
Serve with chopped parsley, if desired.

Notes

This will serve two by itself, or four with a side dish. If you wish to scale this recipe up just make the same recipe again in another pan looking after two at once; if you try to overcrowd the pan the potatoes and corned beef won’t crisp up properly.

Nutrition