Description

Wake up to sizzling comfort with this irresistible Corned Beef Hash—a golden, crispy blend of diced potatoes, savory corned beef, and perfectly cooked eggs, all made in one skillet. Whether you’re looking for quick breakfast ideas, easy dinner recipes, or a delicious way to use leftovers, this dish checks every box. It’s rich, hearty, and packed with flavor, making it one of the best breakfast-for-dinner meals you’ll ever try. From the satisfying crunch of the potatoes to the creamy yolk dripping over spiced meat, every bite is pure satisfaction. Ideal for lazy weekend brunches, busy weeknights, or when you’re craving classic diner-style comfort at home.

Ingredients

Scale

2 cups diced Yukon Gold or Russet potatoes
1½ cups cooked corned beef, chopped or shredded
1 small onion, finely chopped
1 tablespoon olive oil or butter
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
4 eggs
Fresh parsley or chives, chopped (optional garnish)

Instructions

Peel and dice the potatoes. Parboil in salted water for 5–7 minutes or microwave for 4–5 minutes. Drain and pat dry.
Heat oil in a large skillet over medium-high heat. Add chopped onions and sauté until translucent, about 3 minutes.
Add diced potatoes in a single layer. Cook undisturbed for 4–5 minutes to crisp, then stir occasionally for 10–12 minutes until golden.
Stir in corned beef. Let it brown for a few minutes without stirring, then mix and cook evenly. Season with garlic powder, salt, and pepper.
Make small wells in the hash and crack an egg into each. Lower heat to medium-low. Cover and cook 3–5 minutes until egg whites are set and yolks are runny (or to desired doneness).
Remove from heat, garnish with fresh herbs if using, and serve immediately.