March, to me, is a month where I embrace all the Irish food. I’m always trying to use up any leftover corned beef I have on hand. Which, I’ll preface, typically isn’t much! What better way, then, to make an easy Corned Beef Hash & Egg Breakfast Skillet.
I almost always make corned beef hash with my leftovers. It’s one of my favorite breakfast dishes. I’ve learned over the years how to make this classic Irish breakfast dish quick and easy. I’m happy to share my tips and tricks with the Nonahood. With just a few ingredients, this breakfast skillet is put together in no time!
My first tip: I like to use either fresh, refrigerated, diced potatoes, or frozen. Of course, if you have leftover boiled potatoes from your corned beef and cabbage dinner, you could use that, too.
Another flavor booster I love to use is bacon fat. I know this might sound a little odd, but trust me, the bacon fat adds so much flavor. I started adding the bacon fat to my corned beef hash a few years back. Pro tip: I always keep a jar of bacon fat in my refrigerator. I’ll use it like butter (1 tablespoon) to enhance flavors for any meal I make. Add it to veggies, pasta dishes, and more!
Another key ingredient I love to add to my corned beef hash is carrots! When I’m chopping up the corned beef, I also chop a few leftover cooked carrots. Let’s face it – this hash is all about using up the leftovers. Since I make a ton of carrots with my corned beef, I always have a few left over. After all, minus the corned beef, my next favorite part of the meal is the veggies!
I only cooked two eggs for this skillet (as pictured) since it was just two of us eating the breakfast skillet; however, you can crack up to six eggs for the hash! This is the perfect dish to enjoy on a Sunday morning with family and even friends!
Corned Beef Hash & Egg Breakfast Skillet
Prep time: 5 minutes
Cook time: 16 minutes
Total time: 21 minutes
- 2 tablespoons bacon fat, divided
- 1/2 cup leeks, thinly sliced
- 1/2 cup cooked corned beef, diced
- 1/4 cup cooked carrots, diced
- 1 20-oz. package of refrigerated diced potatoes with onions (such as Simply Potatoes)
- 1/2 teaspoon dried dill
- 1/8 teaspoon smoked paprika
- Salt and pepper to taste
- 2 teaspoons grapeseed oil
- 2 eggs
- Melt bacon fat in a cast iron skillet. Then, add in the leaks. Cook on medium-high heat for 3-5 minutes.
- Preheat broiler on high.
- Add corned beef, carrots and potatoes. Mix well and cook for 5 minutes. Mix again, then add in the dill and smoked paprika. Mix and cook for an additional 5 minutes (mixing every other minute to prevent burning/sticking).
- Once the broiler is preheated, make two holes in the skillet mixture. Add a teaspoon of oil to each hole, then add an egg to each hole. Place the cast iron skillet under the broiler for at least one minute or until the eggs are done to your liking.
- Carefully remove the skillet from the oven. Divided evenly among plates. Enjoy.
Katie Jasiewicz is a full-time food blogger and recipe developer at KatiesCucina.com, a recipe blog that provides family-friendly, easy-to-make recipes that anyone can make. Join her on her culinary adventure, where life always tastes good.