Quick Skillet Corned Beef Hash with Fried Eggs
70% authentic · American
A faster, weeknight-friendly version of the classic, using pre-cooked corned beef (or leftovers) sautéed with potatoes and onions, topped with a perfectly fried egg.
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Ingredients
- Cooked corned beef1 lb, diced
- Potatoes2 medium, peeled and diced
- Yellow onion1 medium, diced
- Butter or oil2 tbsp
- Eggs4 large
- SaltTo taste
- Black pepperTo taste
- Fresh parsley2 tbsp, chopped (optional garnish)
Steps
- 1
Parboil the diced potatoes in salted water for about 5-7 minutes until slightly tender. Drain well.
- 2
Heat butter or oil in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and crispy, about 10-12 minutes.
- 3
Add the diced onion to the skillet and cook until softened and translucent, about 5 minutes.
- 4
Add the diced corned beef to the skillet and cook until heated through and slightly browned, about 5-7 minutes. Season with salt and pepper.
- 5
While the hash is cooking, fry the eggs in a separate pan to your desired doneness (sunny-side up recommended).
- 6
Serve the corned beef hash hot, topped with a fried egg. Garnish with fresh parsley if desired.
