Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ red bell pepper, finely chopped
- ½ small sweet onion, finely chopped
- 3 cloves garlic, crushed
- 1 pound Yukon gold potatoes, diced (about 3 cups)
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ pound corned beef, finely chopped (about 1 ½ cups)
- 5 large eggs
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- Fresh parsley, finely chopped (optional)
Instructions
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Sauté the bell pepper and onion for 3-4 minutes, then add garlic for another 1-2 minutes.
- Shift veggies to the side. Add 1 tablespoon of butter, then the potatoes and corned beef. Cook for about 10 minutes, stirring occasionally.
- In the last 2-3 minutes, stir in paprika, oregano, ¾ teaspoon of salt, and ¼ teaspoon of pepper.
- Create five wells in the hash, add 1 tablespoon of oil in each, and crack an egg into each well. Season with remaining salt and pepper.
- Cover the skillet and reduce heat to medium-low. Cook for 7-8 minutes, or until eggs are as desired.
- Serve with a sprinkle of fresh parsley on top.
Notes
For the crispiest hash, ensure potatoes are cut small and the skillet is hot.
Feel free to adjust the quantity of eggs based on preference.
Serving with hot sauce or avocado can enhance flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Irish
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 180