Description
A hearty, crispy British corned beef hash topped with perfectly cooked eggs, ideal for breakfast, brunch, or dinner. This one-pan dish features crispy potatoes, savory canned corned beef, and runny eggs for a comforting and satisfying meal.
Ingredients
Scale
- 2 cups potatoes, diced
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 can (12 oz) corned beef, chopped
- 4 large eggs
- Salt to taste
- Black pepper to taste
Instructions
- Step 1: Heat vegetable oil in a large skillet over medium heat. Add diced potatoes and cook until golden and crispy, about 10-15 minutes.
- Step 2: Add chopped onion to the skillet and cook until translucent, about 3-4 minutes.
- Step 3: Stir in chopped corned beef and cook for another 5 minutes, allowing flavors to meld.
- Step 4: Make four small wells in the hash mixture and crack an egg into each well.
- Step 5: Cover the skillet and cook until eggs are done to your preferred doneness, about 5-7 minutes for runny yolks.
- Step 6: Season with salt and black pepper to taste. Serve hot.
Notes
Feel free to customize with additional spices, herbs, or vegetables. For extra flavor, add a dash of hot sauce or a sprinkle of cheese before serving.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: British
Keywords: british corned beef hash with eggs, easy recipes
