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Crispy Corned Beef Hash Skillet Recipe with Runny Eggs

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A quick and easy skillet recipe featuring crispy corned beef hash paired with runny eggs and fresh herbs, perfect for breakfast or brunch.

Ingredients

Scale
  • 12 ounces (340 grams) corned beef, diced or shredded
  • 2 medium potatoes (about 1 pound or 450 grams), peeled and diced into ½-inch cubes
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs, preferably at room temperature
  • 2 tablespoons butter or oil (unsalted butter preferred)
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons fresh mixed herbs (parsley, chives, thyme), roughly chopped
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Peel and dice potatoes into ½-inch cubes. Rinse under cold water to remove excess starch, then dry thoroughly with a clean kitchen towel (about 5 minutes).
  2. Heat 1 tablespoon of butter or oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and crispy on the outside and tender inside, about 15-18 minutes.
  3. Add finely chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until onion is translucent and fragrant.
  4. Stir in diced or shredded corned beef. Press gently into the pan and cook undisturbed for 3-4 minutes to develop a crispy crust, then stir to combine evenly.
  5. Season with salt, pepper, and optional smoked paprika or cayenne. Add half of the fresh herbs and stir to distribute.
  6. Push the hash mixture to the sides of the skillet, creating 4 wells in the center.
  7. Crack one egg into each well. Cover the skillet with a lid and cook over low heat until egg whites are set but yolks remain runny, about 4-5 minutes. Optionally baste eggs with pan juices or butter for extra richness.
  8. Remove from heat, sprinkle remaining fresh herbs on top, and serve immediately while hot and crispy.

Notes

Pat potatoes dry before frying for crispiness. Avoid overcrowding the pan to promote browning. Cook eggs covered on low heat to keep yolks runny. Leftover corned beef works well and reheats nicely. For dairy-free, substitute butter with olive or avocado oil. Variations include vegetarian version with mushrooms, adding spicy jalapeños, or swapping potatoes for cauliflower rice.

Nutrition

Keywords: corned beef hash, crispy hash, runny eggs, breakfast skillet, brunch recipe, easy breakfast, comfort food

Find it online: https://cooksybite.com/crispy-corned-beef-hash-skillet-recipe-with-runny-eggs-easy-and-perfect/