Corned Beef and Russet Potato Hash
Crisp skillet-fried russet potatoes tossed with savory corned beef, caramelized yellow onions, and topped with fried eggs.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $3.70/serving
Dietary
- Gluten-Free
- Nut-Free
- Soy-Free
- Low-Sugar
- Low-Calorie
- High-Protein
Tags
- one-pot
- sauté
- quick
- comfort food
- classic
Ingredients
- 2 tablespoon unsalted butter
- 1 pound russet potatoes (peeled and cut into 1/3-inch cubes)
- 0.5 yellow onion (medium, finely diced)
- 8 ounce corned beef (cooked, chopped)
- 0.25 teaspoon black pepper
- 3 eggs (large)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Melt 2 tablespoons unsalted butter in a heavy 12-inch skillet over medium-high heat.
- Add 1 pound diced russet potatoes and 1/2 diced yellow onion. Press down gently with a spatula and cook undisturbed for 6 minutes until a golden crust forms on the bottom.
- Flip the potatoes and stir in 8 ounces chopped corned beef and 1/4 teaspoon black pepper. Cook for another 4 to 5 minutes until potatoes are completely tender and edges are crisp.
- Make 3 indents in the hash. Crack 1 large egg into each indent, cover the pan, and cook on medium heat for 4 minutes until egg whites are set.
- Sprinkle with 1 tablespoon chopped fresh parsley and serve immediately.
Notes
Using pre-cooked deli counter or leftover corned beef keeps morning prep time under 10 minutes.
Nutrition (per serving)
- Calories: 356
- Protein: 24 g
- Carbohydrates: 30.7 g
- Fat: 15.8 g
- Fiber: 2.4 g
- Sodium: 544 mg
- Saturated Fat: 7.5 g
- Sugar: 3.7 g
- Cholesterol: 235 mg