Southern Corned Beef Hash
Tender corned beef and potatoes crisped in a skillet, topped with a runny fried egg for a classic diner dinner.
Ingredients (serves 3)
- 12 oz canned corned beef
- 3 cups diced potatoes
- 1 onion
- 1 bell pepper
- 3 eggs
- 2 tablespoons butter
- Salt
- Black pepper
- Hot sauce
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Save this recipeInstructions
- 1
Dice potatoes and cook in a pot of boiling salted water until just tender, about 8 minutes. Drain well.
- 2
Melt butter in a large cast-iron skillet over medium-high heat. Add potatoes, diced onion, and pepper. Cook undisturbed for 3 minutes to create a crust, then stir and continue cooking until golden, about 7 minutes.
- 3
Break up corned beef into chunks and add to skillet. Stir and cook until heated through and starting to crisp, about 5 minutes. Season with salt and pepper.
- 4
Make 3 wells in the hash and crack an egg into each. Cover and cook until egg whites set, about 4 minutes. Serve with hot sauce.
