Corned Beef Hash Skillet Breakfast
Corned Beef Hash Skillet Breakfast
This dish is served at one of my favorite brunch spots, The Redwood Grill. I was experimenting with recreating it myself when I found this recipe on a food blogging site called the striped spatula. It’s pretty close to the Redwood Grill’s dish. I love corned beef hash and highly recommend this if you like savory breakfast skillets breakfasts.
Servings
4-6
Prep time
45 min
Ingredients
- ¾ pound cooked corned beef, cut into ½ inch cubes (about 2 ½ cups)
- 1 pound russet potatoes, cut into ¼ -inch dice (about 2 ¾ cups)
- ½ cup diced red bell pepper
- ¾ cup diced yellow onion
- 4 tablespoons unsalted butter
- ¼ cup thinly-sliced scallions
- ¼ cup Italian parsley, chopped
- 1 teaspoon fresh thyme leaves, chopped
- ¼ cup chicken stock
- 4-6 large eggs
- ½ teaspoon kosher salt
- Sea salt and freshly ground black pepper
Preparation
Preheat oven to 400°.
Heat a pot until the water boils. Add the diced potatoes and cover the pot. Lower the heat, and steam for 5-7 minutes, until potatoes are cooked. Set aside.
Heat a 10” skillet over medium-high heat. Melt the butter in the pan. Add the onion, bell pepper, and ½ teaspoon kosher salt and ¼ teaspoon pepper. Sauté for about 5 minutes until the vegetables are soft.
Add corned beef and cook for 3 minutes until the corned beef starts to brown. Add the potatoes and cook for about 6 minutes. Stir and fold the corned beef and potatoes until the potatoes are browned and corned beef starts to get crisp,
Drizzle chicken stock over the hash. Add the scallions, thyme and parsley. Season with sea salt and fresh ground pepper. Make 4-6 wells in the hash and place one egg into each well. Bake in the oven until the whites are set and the yolks are still runny (about 8-14 minutes to desired doneness).
Season eggs with salt and fresh ground pepper and serve.
Source: Adapted from
Amanda Biddle, Striped Spatula. © Copyright 2014-2020
