Crispy Skillet Corned Beef Hash with Fried Egg
Enjoy a hearty and crispy skillet corned beef hash, perfectly complemented by a fried egg. This dish is a delicious way to use leftover corned beef, creating a satisfying meal with golden potatoes and fragrant onions.
Equipment
- Large, heavy-bottomed skillet
- Spatula
- Knife and cutting board
Ingredients
Main Ingredients
- 2 cups cooked corned beef diced
- 3 Russet potatoes peeled and diced into ½-inch cubes
- 1 small onion finely diced
- 2 tablespoons olive oil
- ½ teaspoon Worcestershire sauce optional
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped, for garnish (optional)
- 2 large eggs for serving
Instructions
Preparation
- Dice the cooked corned beef, potatoes, and onion into approximately ½-inch cubes.
- Heat a large, heavy-bottomed skillet over medium-high heat and add the olive oil.
Cooking the Hash
- Add the diced potatoes to the hot skillet, spreading them in a single layer; cook for 8-10 minutes, stirring occasionally, until golden brown and softened, allowing a crust to form.
- Push the potatoes aside, add the diced onion to the empty space, and cook for 3-5 minutes until soft and fragrant.
- Combine potatoes and onions, then add the diced corned beef; drizzle with Worcestershire sauce if desired, and season generously with salt and black pepper.
- Press the mixture into an even layer and cook undisturbed for 5-7 minutes to develop a crispy bottom crust.
- Gently flip sections of the hash and continue cooking, pressing down occasionally, until most of the hash is golden brown and crispy, about 5-10 more minutes.
Finishing and Serving
- While the hash finishes cooking, fry or poach two eggs to your preference.
- Taste the hash and adjust seasoning, then garnish with fresh parsley if desired and serve immediately topped with the eggs.
Notes
For an extra crispy hash, ensure you don't overcrowd the skillet and allow the potatoes and hash to cook undisturbed for the recommended times to develop a good crust.