Savory corned beef hash with potatoes, sautéed vegetables, and eggs cooked in a skillet for a comforting start.
# What You'll Need:
→ Meats
01 - 12 oz cooked corned beef, diced
→ Vegetables
02 - 1 lb Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 4 large eggs
08 - 2 tablespoons unsalted butter
→ Pantry
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
# How to Make It:
01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly golden and just tender, about 10-12 minutes.
02 - Add remaining olive oil and butter. Stir in onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
03 - Increase heat to medium-high. Add diced corned beef and sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, until corned beef is crispy and hash is well combined, about 5-6 minutes.
04 - Using a spoon, make 4 shallow wells evenly spaced in the hash. Crack one egg into each well.
05 - Reduce heat to medium-low. Cover the skillet and cook until eggs are set to your liking, 5-7 minutes for runny yolks.
06 - Sprinkle with chopped parsley and serve immediately.
