American · Breakfast
Corned Beef Hash Skillet (No-Chop)
Corned beef and potatoes pan-crisp in a cast-iron skillet with pressed garlic and frozen onion, seasoned with smoked paprika and black pepper, then topped with two skillet-cooked eggs. Torn parsley and hot sauce finish this classic American breakfast hash served straight from the pan.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
793Calories
37.2gProtein
48.5gFat
51.4gCarbs
4.5gSugar
6.3gFiber
2203mgSodium
547mgChol
15.7gSat Fat
812mgPotassium
68mgCalcium
4.1mgIron
2.8mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
no-chop
Instructions
1
Prep
Hand-tear the corned beef into small chunks and hand-tear the fresh parsley on a board, keeping them separate.
2
Fry
Heat vegetable oil in a cast-iron skillet over medium-high heat, add the potato and frozen onion, fry 10 minutes until golden and crisp.
3
Bloom
Push potatoes aside, add pressed garlic and smoked paprika to the cleared spot, cook over medium heat 1 minute until fragrant.
4
Crisp
Stir in torn corned beef and black pepper, spread hash flat, cook over medium heat 6 minutes until beef forms a crust.
5
Plate
Make two wells, crack an egg into each, cover, cook over medium-low heat 4 minutes until whites set, scatter parsley and drizzle hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g corned beef
- 18 oz510g potato
- 5 oz140g onion, frozen diced
- 4 cloves4 cloves garlic, pressed
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp black pepper
- 44 eggs
- 2 tbsp30ml vegetable oil
- 4 tbsp16g parsley, fresh torn
- 2 tsp2 tsp hot sauce
