When indulging at a local breakfast diner, you can pretty much guarantee either Scott or I will order the corned beef hash topped with fried eggs. Glorious! After our last breakfast date, I decided I needed to attempt a quick-and-easy corned beef hash skillet at home. Using corned beef sliced fresh from the deli saves LOTS of time, so the most effort for this treat is waiting for the skillet to cook, golden brown and crispy.
Makes: 4 servings
3 cups potatoes, cubed
1 cup sweet onion, sliced
1 cup red bell pepper, sliced
2 tablespoons olive oil
1 tablespoon Beef Seasoning
1/2 pound corned beef, chopped thin
4 eggs, prepared any style
- Preheat oven to 425 degrees.
- Combine the potatoes, onion, peppers and oil in a large cast iron skillet.
- Sprinkle with beef seasoning.
- Fold in corned beef.
- Bake for 45 minutes, stirring the mixture once or twice before finished.
- Top skillet with eggs.
Eggs with a little ooze are just perfect plopped on top of this skillet. Bursting with flavor and a fantastic pair with the seasoned potatoes and beef. Still, I’m a dietitian and must recommend cooking to 160 degrees for food safety 🙂
Speaking of beef seasoning, check out this recipe from Kids, Cows and Grass. THE BEST, keep it stocked in your pantry. At. All. Times.