Corned Beef Skillet Hash with Eggs and Cheddar
Filling and delicious, this corned beef hash is a perfect brunch dish.
Lodge Cast Iron
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In:
Ingredients
- 4 medium red potatoes, diced, about 1.5 pounds
- 2 tablespoons avocado oil, divided
- 1 tablespoon unsalted butter
- 1 medium sweet onion, diced
- ½ cup green pepper, finely diced
- 1 cup corned beef, chopped
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon smoked paprika
- ⅓ cup half-and-half
- 4 whole eggs
- 3 ounces shredded sharp cheddar cheese (about 1 cup)
Instructions
- Bring an inch or so of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover and steam until slightly softened but not tender, about 5 and a half to 7 minutes. Remove the basket from the saucepan.
- Meanwhile, heat 1 tablespoon oil and butter a 10 ¼-inch case iron skillet over medium heat.
- Add onion and green pepper and cook stirring often until the vegetables start to soften, about 4 to 5 minutes. Stir in corned beef, salt, pepper and smoked paprika, and cook for about 2 minutes.
- Add the remaining 1 tablespoon oil, and stir to coat. Add potatoes and continue to cook, stirring occasionally and scraping up and turning over the potato mixture with a metal spatula, until the potatoes are tender and browned, forming a crust on the bottom of the skillet, about 8 to 12 minutes.
- Add half-and-half, and stir to coat.
- Reduce temperature to medium-low. Create four wells in the potato mixture and crack and egg into each.
- Cover with cheese, then cover skillet with a lid or sheet of foil. Let cook until the cheese is melted and the eggs are set but the yolks are still runny, about 5 to 6 minutes.
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