It’s Sunday! I’ve always been a big, savory breakfast kind of gal, especially on the weekends. I love waking up, putting on a pot of coffee, and cooking up a ridiculously big meal that could feed an army. For me, a breakfast corned beef hash is the epitome of a perfect meal. Slow-cooked meat, crispy potatoes, and tender veggies with fresh eggs. What more do you need in life??
Have you made this before? Was it mushy? Nothing is worse than a mushy version of this classic dish. The first step to hash nirvana is to ensure that you prep your ingredients. Make sure your corned beef isn’t sitting in juices before you add it to the skillet. Also, we prefer using red potatoes for hash because they cook fast without boiling them and they retain their substance when cooked properly (i.e. not mushy)!
Traditional additions to hash include onion, garlic, and bell peppers. This is where you can get creative and resourceful — adding in whatever other root vegetables or herbs you have lying around.
Breakfast hash is one of those versatile meals that you can prepare for 2 or a large group! Super simple, customizable, and most importantly, yummy! I love weekend brunch, don’t you?
2 large baked russet potatoes, cooled and diced every ½ inch
Fresh eggs, to serve
Chopped parsley, as garnish
Preheat a 12-inch cast iron skillet over medium-low heat and add the olive oil and butter. Sauté onions and bell pepper, with the salt, black pepper, and paprika, until onions are just slightly browned and tender, about 10 minutes.
Add the diced potatoes; mix about to ensure potatoes are coated in oil and butter and cover. Cook for 8 minutes, toss, and cook for another 5 minutes (or until potatoes are cooked al dente).
Next, add the minced garlic and corned beef. Use a spatula to press down the mixture. Turn the heat up to medium. Allow the mixture to cook undisturbed for 10 minutes to create a crispy crust. Gently flip the hash to crisp up the uncooked side of the hash. A good method to do this is to place a plate on top of the skillet and flip the contents onto the plate and then slide the contents back into the skillet. Cook the uncooked side of the hash until crisp, about 8-10 minutes.
Serve a large portion of hash on a plate, topped with eggs. Garnish with parsley and enjoy!