Get ready to elevate your breakfast game with a mouthwatering Irish-inspired dish that combines crispy potatoes, savory corned beef, and perfectly fluffy scrambled eggs. This isn't just another breakfast recipe - it's a culinary journey that will tantalize your taste buds and make you the breakfast hero of your household. Imagine a skillet filled with golden-brown potatoes, tender corned beef, and creamy scrambled eggs that will have everyone at the table begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 cups cooked corned beef, diced
- 2 cups diced potatoes
- 1 onion, diced
- 4 large eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked corned beef, 2 cups of diced potatoes, 1 diced onion, 4 large eggs, salt and pepper to taste, and 2 tablespoons of olive oil.
- If you haven't already, cook the potatoes until they are tender. You can do this by boiling them in salted water for about 10-15 minutes. Drain and let them cool slightly before dicing them into small cubes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the diced potatoes to the skillet with the onions. Season with salt and pepper to taste. Cook for about 5-7 minutes, stirring occasionally, until the potatoes start to brown and become crispy.
- Next, add the diced corned beef to the skillet. Stir everything together and cook for an additional 5-7 minutes, allowing the corned beef to heat through and the flavors to meld. Make sure to stir occasionally to prevent sticking.
- While the hash is cooking, crack the 4 large eggs into a bowl and whisk them until well combined. Season with a pinch of salt and pepper.
- In a separate non-stick skillet, heat a small amount of olive oil or butter over medium-low heat. Once hot, pour in the whisked eggs. Gently stir the eggs with a spatula, allowing them to cook slowly. Remove from heat when they are just set but still slightly soft.
- Once the corned beef hash is cooked to your liking, remove it from the heat. Serve the hash on plates, topped with the fluffy scrambled eggs.
- Enjoy your delicious Corned Beef Hash with Scrambled Eggs, garnished with fresh herbs if desired!
Tips
- Use leftover corned beef for maximum flavor and to reduce cooking time
- Ensure your potatoes are cut into uniform small cubes for even cooking
- Cook the hash on medium heat to achieve a crispy, golden-brown texture
- Don't rush the scrambled eggs - low and slow is the secret to creamy perfection
- Season each component separately to build layers of flavor
- For extra richness, use butter instead of olive oil when cooking eggs
- Let the hash sit for a minute after cooking to develop a crispy bottom layer
- Fresh herbs like chives or parsley can add a bright finishing touch to the dish
Nutrition Facts
Calories: 420kcal
Carbohydrates: 19g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 231mg
