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Crispy Cast Iron Corned Beef Hash with Runny Eggs

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A quick and easy recipe for crispy corned beef hash cooked in a cast iron skillet, topped with runny soft eggs. Perfect for brunch or cozy dinners, this dish combines crispy edges with creamy yolks for a comforting meal.

Ingredients

Scale
  • 2 cups cooked corned beef, diced or shredded
  • 2 medium russet potatoes, peeled and diced small (about ½ inch)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil or canola oil
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 4 large eggs

Instructions

  1. Peel and dice 2 medium russet potatoes into small, even cubes (about ½ inch). Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel. (Approx. 10 minutes)
  2. Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 5 minutes until just tender but not falling apart. Drain well and set aside to dry out further. (Approx. 10 minutes)
  3. Place a 10-inch cast iron skillet on medium heat. Add 1 tablespoon vegetable oil and 2 tablespoons butter. Let the butter melt and foam but not burn. (Approx. 2 minutes)
  4. Add the chopped yellow onion and cook, stirring occasionally, until golden and soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant but not browned. (Approx. 6 minutes)
  5. Toss in the par-cooked potatoes and diced corned beef. Spread evenly in the skillet and press down lightly to maximize contact with the pan. (Approx. 2 minutes)
  6. Let the mixture cook undisturbed over medium heat for 5-7 minutes until the bottom is golden brown and crispy. Stir or flip sections to crisp other sides. Repeat until hash is evenly browned and crispy all over, about 10-12 minutes. Season with salt and pepper as you go. (Approx. 15 minutes)
  7. In a separate small non-stick pan, melt a little butter or oil over low heat. Crack in 4 large eggs and cook slowly until whites are set but yolks remain runny, about 3-4 minutes. Alternatively, create small wells in the hash, crack an egg into each, cover the skillet, and cook on low until eggs reach desired doneness. (Approx. 5 minutes)
  8. Sprinkle chopped fresh parsley over the hash. Carefully slide the eggs on top or serve alongside. Serve immediately. (Approx. 2 minutes)

Notes

Patience is key to get crispy edges; avoid stirring too often. Dry potatoes thoroughly after par-boiling to ensure crispiness. Use leftover corned beef for best texture and flavor. Cook eggs gently on low heat for runny yolks. Season gradually to adjust saltiness. For dairy-free, substitute butter with oil. If no cast iron skillet, a heavy non-stick pan or oven baking at 400°F for 20-25 minutes can be used.

Nutrition

Keywords: corned beef hash, cast iron skillet, runny eggs, brunch recipe, crispy hash, leftover corned beef, easy dinner

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