American · Breakfast & brunch

Corned beef hash with eggs

Name: Corned beef hash with eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Yukon Gold potatoes, cut in 1/2-inch cubes; 2 tablespoons unsalted butter, divided; 1 tablespoon neutral oil; 1 medium yellow onion, finely chopped; 2 cups cooked corned beef, chopped; 1 teaspoon Worcestershire sauce; 1/2 teaspoon black pepper; 1/4 teaspoon smoked paprika; 4 large eggs; 2 tablespoons chopped parsley; Kosher salt, used cautiously

Crisp-edged corned beef and potato hash with sweet onions and eggs cooked directly in the skillet.

About 45 minTotal

About 45 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 pound Yukon Gold potatoes, cut in 1/2-inch cubes
2 tablespoons unsalted butter, divided
1 tablespoon neutral oil
1 medium yellow onion, finely chopped
2 cups cooked corned beef, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
4 large eggs
2 tablespoons chopped parsley
Kosher salt, used cautiously

Instructions

Cover potatoes with cold salted water, bring to a simmer, and cook until barely tender, 5 to 7 minutes. Drain thoroughly and let steam-dry.
Heat 1 tablespoon butter and the oil in a over medium-high. Add potatoes in one layer and cook without moving until browned underneath; turn and brown a second side.
Add onion and cook until softened and golden. Fold in corned beef, Worcestershire, pepper, and paprika, then press into an even layer.
Cook undisturbed until a deep crust forms, 5 to 7 minutes. Turn broad sections rather than stirring constantly and crisp the second side.
Make four wells, add remaining butter among them, and crack in eggs. Cover and cook over medium-low until whites set and yolks remain soft, 4 to 6 minutes.
Taste before adding salt because corned beef varies. Finish with parsley and serve from the skillet.