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Crispy Corned Beef Hash Recipe – Easy Breakfast with Fried Eggs

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This crispy corned beef hash features golden potatoes, savory corned beef, sweet onions, and perfectly fried eggs for a classic comfort breakfast. Quick to make and endlessly customizable, it’s a crowd-pleaser for lazy weekends or brunch gatherings.

Ingredients

Scale
  • 3 medium potatoes (about 1 lb), peeled and diced small (Yukon Gold or Russet)
  • 1 can (12 oz) canned corned beef (Libby’s or Hereford recommended)
  • 1 medium onion, finely chopped (yellow or sweet)
  • 2 cloves garlic, minced (optional)
  • 1 small bell pepper, diced (optional)
  • 2 tablespoons unsalted butter, plus more for frying
  • 1 tablespoon vegetable oil
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3/4 teaspoon kosher salt, or to taste
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 4 large eggs, room temperature
  • 1 tablespoon butter or oil (for frying eggs)
  • Additional salt and pepper (to season eggs)

Instructions

  1. Peel and dice potatoes into 1/2-inch cubes. Rinse under cold water to remove excess starch, then pat dry with paper towels.
  2. Heat a large cast iron or nonstick skillet over medium-high heat. Add vegetable oil and unsalted butter; let melt until foamy.
  3. Add diced potatoes in a single layer. Sprinkle with 1/4 teaspoon kosher salt. Cook undisturbed for 5-6 minutes until bottoms are golden brown. Stir and cook another 4-5 minutes until crisp and cooked through.
  4. Stir in chopped onion, optional bell pepper, and minced garlic. Cook for 2-3 minutes until onion is soft and translucent.
  5. Crumble canned corned beef into the pan. Spread evenly, then sprinkle with paprika and black pepper. Mix gently to combine.
  6. Press hash gently into the pan and cook undisturbed for 4-5 minutes. Flip sections to brown the other side and cook another 3-4 minutes.
  7. In a separate skillet, melt butter or oil over medium heat. Crack eggs into a bowl, then gently slide into the pan. Cook for 2-3 minutes until whites are set and edges are crispy. Season with salt and pepper.
  8. Spoon crispy corned beef hash onto plates. Top each serving with a fried egg. Garnish with fresh parsley and extra black pepper if desired.

Notes

For extra crispiness, let the hash cook undisturbed before flipping. Use leftover cooked potatoes for faster prep. For dairy-free, use all oil instead of butter. Customize with additional veggies or swap potatoes for sweet potatoes. Hash can be baked on a sheet pan for large batches.

Nutrition

Keywords: corned beef hash, breakfast, fried eggs, crispy potatoes, brunch, comfort food, skillet, easy recipe, diner style, gluten-free option

Find it online: https://hungermind.com/crispy-corned-beef-hash-recipe-easy-breakfast-with-fried-eggs/