One-Pan Corned Beef Hash Breakfast Skillet

Written by Sarah Gardner
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This one-pan corned beef hash breakfast skillet is my answer to mornings when you want something hearty and diner-style, but you also want your sink to stay mostly empty. It leans on canned corned beef (because it s fast and salty in the best way), builds a thick, crispy potato crust right in the skillet, then finishes with eggs cooked to your exact vibe: runny, jammy, or fully set. If you're looking for an easy corned beef hash that still tastes like you actually tried, this is the move.

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One-Pan Corned Beef Hash Breakfast Skillet (Crispy Potatoes, Jammy Eggs, Zero Fuss)

A crispy, one-pan corned beef hash with potatoes, onions, and peppers, finished with eggs and a punchy mustard-hot sauce butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

  • 12-inch cast iron skillet cast iron gives you the best crust; a heavy stainless steel skillet works too, but avoid thin nonstick because it struggles to brown and can steam the potatoes
  • wide spatula a thin metal fish spatula is ideal for scraping up browned bits; a sturdy nylon spatula is fine if you are using nonstick
  • chef knife for quick, even dicing; a serrated knife can help slice soft cooked potatoes if you are using leftovers
  • Cutting board use a stable board with a damp towel underneath to keep it from sliding
  • Medium bowl for tossing potatoes with seasoning so the flavor hits evenly; a large plate works in a pinch
  • Lid for the skillet helps set the egg whites fast; if you do not have a lid, use a sheet pan or a piece of foil

Ingredients
  

For the hash base

  • 2 tablespoon unsalted butter butter helps browning and adds that classic diner flavor; swap with ghee for extra crisp
  • 1 tablespoon neutral oil avocado oil or canola oil; the oil keeps the butter from burning
  • 1 pound yukon gold potato cut into ½-inch cubes (yukon gold stays creamy inside while crisping outside); russet potato gets even crispier but can break apart more
  • 1 teaspoon kosher salt start here, then adjust at the end because canned corned beef is salty
  • ½ teaspoon black pepper freshly ground if possible
  • ½ teaspoon smoked paprika optional but highly recommended for a subtle smoky backbone
  • 1 cup yellow onion diced; sweet onion works too
  • 1 cup green bell pepper diced; red bell pepper is sweeter, poblano pepper adds a gentle kick
  • 2 clove garlic minced; optional, but it makes the kitchen smell like you know what you are doing
  • 12 ounce canned corned beef chilled if possible (it crumbles cleaner); leftover cooked corned beef brisket also works, chopped into small pieces
  • 2 teaspoon worcestershire sauce adds savoriness; substitute with 1 teaspoon soy sauce plus ½ teaspoon apple cider vinegar

For the eggs and finish

  • 4 large egg one per serving; go to 6 if you want it extra egg-forward
  • 1 tablespoon dijon mustard stirred into butter for a tangy finish; grainy mustard is also great
  • 1 tablespoon unsalted butter melted in at the end to gloss the hash; use more if you are feeling luxurious
  • 1 teaspoon hot sauce optional; choose something vinegar-forward
  • 2 tablespoon fresh parsley chopped; swap with scallion or chives

Instructions
 

Prep (set yourself up for crispiness)

  1. Dice the potato into ½-inch cubes. Keep the size consistent so everything cooks at the same speed. If you have time, rinse the diced potatoes under cold water until the water runs mostly clear, then pat very dry. Less surface starch and less moisture means more browning and less steaming.
  2. Dice the onion and bell pepper, and mince the garlic. Open the canned corned beef and, if it feels very soft, pop it into the freezer for 5 minutes so it firms up and crumbles instead of smearing.
  3. In a medium bowl, toss the potatoes with kosher salt, black pepper, and smoked paprika. This small step prevents bland pockets later.

Cook the hash (one pan, big payoff)

  1. Set a 12-inch skillet over medium-high heat. Add 2 tablespoon butter and 1 tablespoon neutral oil. When the butter melts and foams, add the seasoned potatoes in an even layer. Press them down with your spatula so they make good contact with the pan.
  2. Cook the potatoes for 8 minutes without fussing much. You want the bottoms to brown. If you stir constantly, you will delay crust formation.
  3. Stir and spread the potatoes back into an even layer. Add the onion and bell pepper, then cook for 6 minutes, stirring every so often, until the vegetables soften and the potatoes are browned in spots. If the pan looks dry, add 1 teaspoon oil; dry pan equals scorched bits instead of crisp.
  4. Add the garlic and cook for 30 seconds, just until fragrant. Garlic burns fast, so this is a quick cameo.
  5. Crumble in the canned corned beef. Break it into small chunks with the spatula and fold it through the potatoes. Drizzle in the worcestershire sauce.
  6. Now commit to crisp: spread the hash into a compact, even layer and press it down firmly. Let it cook for 5 minutes, undisturbed, so the underside develops a deep brown crust. If you like extra crunch, go 1 minute longer, but watch the heat.
  7. Flip sections of the hash (you do not need a perfect flip) and press down again. Cook for 2 minutes to re-crisp and heat through. Taste a small bite and adjust with a pinch of salt only if it truly needs it.

Add eggs (choose your yolk destiny)

  1. Reduce heat to medium. Use the back of a spoon to make 4 little wells in the hash. Crack an egg into each well. Season the eggs with a tiny pinch of pepper.
  2. Cover the skillet with a lid and cook for 4 minutes. This sets the whites quickly while keeping yolks runny. If you prefer jammy yolks, cook for 5 minutes. For fully set eggs, cook for 6 minutes.
  3. Meanwhile, stir together the dijon mustard, 1 tablespoon butter, and hot sauce (if using). When the eggs are done, uncover the skillet and dot the mustard butter around the surface so it melts into the hot hash.
  4. Finish with parsley. Serve straight from the skillet while the crust is still loud and the eggs are still warm.

Pairings

If you are wondering what goes good with corned beef hash, think bright, crunchy, and a little acidic to cut the richness.

Breakfast add-ons:

  • fresh fruit salad with citrus (orange or grapefruit is especially good) to wake everything up
  • tomato slices with flaky salt and a squeeze of lemon, simple but perfect next to salty hash
  • buttered toast or rye toast (great for dragging through yolk and picking up crispy bits)

Sauces and condiments:

  • ketchup, obviously, but try mixing it with a spoon of horseradish for a sharper diner vibe
  • salsa verde or a vinegary hot sauce if you like your corned beef breakfast recipes with a little punch
  • pickled red onion or dill pickle spear on the side for a briny snap

Drinks:

  • hot coffee if you are going classic
  • a crisp lager or a light pilsner if this is a lazy weekend brunch situation
  • sparkling water with lime if you want something clean and palate-resetting

If you are thinking about what to make with corned beef hash besides eggs, tuck it into a warm tortilla with shredded cheddar and salsa for a breakfast taco, or pile it onto toasted bread and top with arugula for a fast, messy, excellent brunch toast.

FAQs

Is this a "corn beef hash recipe" or a corned beef hash recipe, and does the spelling matter?

Same dish, different spelling habits. The classic name is corned beef hash, but plenty of people search for corn beef hash recipe. Either way, you are making crispy potatoes plus savory corned beef in one skillet, and it tastes the same.

What type of corned beef should I use: canned corned beef, or leftover brisket?

This recipe is built for canned corned beef (the kind that comes in a 12 ounce can), which is already cooked and seasoned. If you have leftover corned beef brisket, use the flat or point cut, chop it small, and add it where the canned corned beef goes. Brisket pieces are meatier and less uniform, but they get amazing browned edges.

How do I keep the hash from turning mushy?

Dry potatoes are everything. Pat them dry after rinsing (or skip rinsing if you are in a hurry, but still dry them), use a wide skillet so they are not piled up, and give the potatoes uninterrupted time on the pan. Pressing the hash into a compact layer and not stirring for those crust-building minutes is the difference between crisp and soft.

Can I make this as a canned corned beef recipes breakfast meal without eggs?

Yes. Cook the hash through the crisping steps, then finish with the mustard butter and herbs. It becomes a flexible base for anything: top with sliced avocado, fold into a breakfast burrito, or serve with a simple green salad if you want it less heavy.

Can I prep this ahead for an easy corned beef hash on busy mornings?

You can dice the potatoes, onion, and pepper up to 1 day ahead and store them separately in the fridge (keep potatoes submerged in cold water, then drain and dry well before cooking). The cooked hash also reheats well: spread it in a skillet and re-crisp over medium heat. If you are adding eggs, cook fresh eggs at the end so they do not overcook during reheating.

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