American · Breakfast
Corned Beef Hash Skillet
Diced corned beef, boiled potato, and onion crisped together in a cast-iron skillet until brown and craggy, seasoned with black pepper and Worcestershire. Topped with runny fried eggs and scallion. A hearty diner breakfast built for one, served straight from the pan.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
746Calories
36.3gProtein
47.9gFat
42.3gCarbs
5.2gSugar
4.6gFiber
1919mgSodium
561mgChol
16.5gSat Fat
612mgPotassium
48mgCalcium
3.1mgIron
2.8mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
breakfast
Instructions
1
Prep
Peel and dice the potato into small cubes, finely dice the onion, dice the corned beef, and thinly slice the scallion.
2
Boil
Add the diced potato to a pot of salted water over high heat and cook 6 to 8 minutes until just fork-tender but holding shape, then drain well.
3
Crisp
Heat the oil and butter in a cast-iron skillet over medium-high heat, add onion, potato, and corned beef, press flat, and cook 10 minutes until deeply browned.
4
Finish
Drizzle Worcestershire over the hash, add black pepper and salt, crack the eggs into the skillet, and cook 3 minutes until whites set but yolks remain runny.
5
Plate
Slide the hash and eggs onto a plate, scatter the sliced scallion over the top, and serve straight away while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g corned beef
- 14 oz400g potato
- 1 cup150g onion
- 2 tbsp28g butter
- 2 tbsp28g vegetable oil
- 4 tsp20ml Worcestershire sauce
- 44 large eggs
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
- pinch of salt
