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.

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine American

Servings 4

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

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

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

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.
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.
In a medium bowl, toss the potatoes with kosher salt, black pepper, and smoked paprika. This small step prevents bland pockets later.

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.
Cook the potatoes for 8 minutes without fussing much. You want the bottoms to brown. If you stir constantly, you will delay crust formation.
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.
Add the garlic and cook for 30 seconds, just until fragrant. Garlic burns fast, so this is a quick cameo.
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.
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.
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.

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.
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.
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.
Finish with parsley. Serve straight from the skillet while the crust is still loud and the eggs are still warm.