Hearty Eggs and Corned Beef Hash Recipe: A Breakfast Classic

If you're searching for a hearty, comforting breakfast that will keep you full and satisfied, look no further than the classic combination of eggs and corned beef hash. This dish, with its crispy potatoes, savory corned beef, and perfectly cooked eggs, has been a breakfast staple for generations. Here's how to make this timeless breakfast treat at home.

Ingredients

• 2 cups corned beef (cooked and diced or shredded)
• 3 cups potatoes (peeled, diced, and parboiled)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 bell pepper (diced)
• 4 large eggs
• 3 tablespoons vegetable oil (or butter)
• Salt and pepper (to taste)
• Fresh parsley (for garnish, optional)

Instructions

1. Prepare the Ingredients:

   • If using leftover corned beef, dice or shred it into bite-sized pieces.
   • Peel and dice the potatoes, then parboil them in salted water for about 5-7 minutes until they are just tender but not fully cooked. Drain and set aside.

2. Cook the Vegetables:

   • In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
   • Add the chopped onion and bell pepper, sautéing until they become soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

3. Add the Potatoes and Corned Beef:

   • Add the parboiled potatoes to the skillet, spreading them out in an even layer. Allow them to cook undisturbed for a few minutes to develop a crispy crust.
   • Stir the potatoes and onions, then add the corned beef. Mix everything together and continue to cook, stirring occasionally, until the potatoes are golden brown and crispy and the corned beef is heated through, about 10-15 minutes.
   • Season with salt and pepper to taste.

4. Cook the Eggs:

   • In a separate skillet, heat the remaining tablespoon of vegetable oil over medium heat.
   • Crack the eggs into the skillet and cook them to your preferred doneness. For sunny-side-up eggs, cook until the whites are set but the yolks are still runny. For over-easy eggs, flip them carefully and cook for an additional minute.

5. Assemble the Dish:

   • Divide the corned beef hash among four plates.
   • Top each serving with a cooked egg.
   • Garnish with fresh parsley, if desired, for a touch of color and freshness.

6. Serve and Enjoy:

   • Serve immediately while hot, with toast or a side of fruit, if you like. This dish pairs well with a hot cup of coffee or tea.

Tips for the Perfect Hash

• Corned Beef: If you don't have leftover corned beef, canned corned beef can also be used. Simply break it up into small pieces before adding it to the skillet.
• Potatoes: Russet potatoes work well for this recipe due to their starchy texture, but you can also use Yukon Gold or even sweet potatoes for a twist.
• Add-Ins: Feel free to customize your hash with additional vegetables like mushrooms, spinach, or tomatoes. Cheese lovers can sprinkle shredded cheese over the top just before serving.

This eggs and corned beef hash recipe is a versatile and satisfying meal that works for breakfast, brunch, or even dinner. Its combination of crispy, savory, and hearty elements makes it a true comfort food classic that you can enjoy any time of the day. Happy cooking!