Corned Beef Breakfast
Start your day with this hearty and flavorful Corned Beef Breakfast, a comforting classic that's perfect for a filling start or a weekend brunch indulgence. Featuring golden, crispy diced russet potatoes, tender shredded corned beef (either homemade or canned for convenience), and perfectly cooked eggs, this dish is a harmonious balance of textures and savory flavors. Sautéed onions and garlic add depth, while a sprinkle of smoked paprika, salt, and pepper amps up the seasoning. Finished with a garnish of fresh parsley for a pop of color, this one-pan wonder is a 40-minute breakfast that feels gourmet. Whether you prefer sunny-side-up or scrambled eggs, this corned beef hash is versatile and easy to customize. Ideal for anyone craving a hearty breakfast with minimal prep time, this recipe is guaranteed to satisfy!
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Ingredients
- 340 grams corned beef (cooked and shredded or canned)
- 2 medium russet potatoes (peeled and diced)
- 4 large eggs
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons parsley (chopped, for garnish)
Directions
Step 1
Peel and dice the russet potatoes into small, evenly sized cubes for consistent cooking.
Step 2
Heat a large skillet over medium heat and add the olive oil and butter. Once melted, add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden and tender.
Step 3
Add the chopped onion and minced garlic to the skillet with the potatoes. Stir and sauté for 3-4 minutes until the onion is softened and translucent.
Step 4
Add the shredded or canned corned beef to the skillet. Stir well to combine with the potatoes, onion, and garlic. Cook for about 5-7 minutes, allowing the corned beef to warm through and slightly crisp up.
Step 5
Season the mixture with salt, black pepper, and paprika. Stir again to evenly distribute the seasoning.
Step 6
In a separate nonstick skillet, lightly grease with a small amount of butter or oil and cook the eggs to your preferred style (sunny-side-up, over-easy, or scrambled).
Step 7
To serve, divide the corned beef hash onto four plates. Top each portion with a cooked egg.
Step 8
Garnish with freshly chopped parsley and serve immediately. Enjoy your hearty Corned Beef Breakfast!
Nutrition Facts
| Serving size | (1129.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1840.3 |
| Total Fat 124.5g | 0% |
| Saturated Fat 48.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 1047.8mg | 0% |
| Sodium 4351.8mg | 0% |
| Total Carbohydrate 88.1g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 9.1g | |
| Protein 96.5g | 0% |
| Vitamin D 168.5IU | 0% |
| Calcium 245.9mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2752.9mg | 0% |
Source of Calories