Crispy Corned Beef Hash

Savory corned beef and diced potatoes seared with sweet onions and bell peppers until golden and crisp.

• Prep: 10 min
• Cook: 14 min
• Total: 24 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• High-Protein
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• sauté
• comfort food
• classic
• savory
• quick

Ingredients

• 1 pound corned beef (cooked, finely diced)
• 20 ounce refrigerated diced potatoes
• 1 yellow onion (finely diced)
• 1 green bell pepper (diced)
• 2 tablespoon unsalted butter
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoon black pepper (freshly ground)
• 6 eggs (large)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Melt unsalted butter in a large heavy skillet over medium-high heat.
2. Add yellow onion and green bell pepper. Cook for 3 minutes until soft.
3. Stir in refrigerated diced potatoes, corned beef, Worcestershire sauce, and black pepper. Press mixture firmly into an even layer against the skillet bottom.
4. Cook undisturbed for 5 minutes until a deep golden crust forms on the bottom. Flip in sections and cook for another 3 minutes.
5. Make 6 shallow indentations in the hash and crack one of the eggs into each space. Cover and cook on medium heat for 3 minutes until egg whites are cooked through.
6. Garnish with fresh parsley and serve hot.

Notes

Refrigerated diced potatoes provide maximum crispiness with zero prep peeling or boiling.

Nutrition (per serving)

• Calories: 390
• Protein: 30 g
• Carbohydrates: 24 g
• Fat: 20 g
• Fiber: 2.5 g
• Sodium: 820 mg
• Saturated Fat: 8 g
• Sugar: 2 g
• Cholesterol: 265 mg