Canned Corned Beef Hash with Eggs
A quick and hearty breakfast featuring crispy canned corned beef hash, tender potatoes, and a fried egg on top. Perfect for busy mornings or weekend brunches.
Equipment
- Skillet (notes: cast iron preferred for crispy edges)
- Wooden spoon (notes: for stirring)
- Spatula (notes: for flipping eggs)
Ingredients
- 1 can 12 oz Canned corned beef
- 2 cups Potatoes diced small (notes: pre-cooked or boiled)
- 1/2 cup Onion diced
- 1/2 cup Bell peppers diced (optional)
- 2 tbsp Vegetable oil notes: for frying
- 4 Eggs notes: one per serving
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced potatoes and cook until lightly browned, about 5 minutes.
- Stir in the onions and bell peppers, cooking for another 3 minutes until softened.
- Add the canned corned beef, breaking it into chunks. Cook and stir until the meat is heated through and crispy edges form, about 5 minutes.
- In a separate pan, fry the eggs to your preferred doneness.
- Plate the corned beef hash and top each serving with a fried egg.
- Garnish with fresh parsley and serve immediately.
Notes
For an extra kick, add hot sauce or a sprinkle of paprika. Leftovers can be stored in an airtight container for up to 2 days.