Corned Beef Skillet Hash With Eggs and Cheddar

This skillet breakfast has got it all: tender golden potatoes, savory chunks of corned beef, runny yolk eggs and seriously sharp cheddar. What more could you want?



Prep time

10 minutes

Cook time

40 minutes



Cook it with our

Classic Cast Iron Skillet


  • 4 medium red potatoes, diced, about 1.5 pounds
  • 2 tablespoons avocado oil, divided
  • 1 tablespoon Cabot unsalted butter
  • 1 medium sweet onion, diced
  • ½ cup finely diced green pepper
  • 1 cup chopped corned beef
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon smoked paprika
  • ⅓ cup half-and-half
  • 4 eggs
  • 4 ounces shredded Cabot Seriously Sharp Cheddar (about 1 cup)


  1. Bring an inch or so of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover and steam until slightly softened but not tender, 5½-7 minutes. Remove the basket from the saucepan.
  2. Meanwhile, heat 1 tablespoon oil and butter in a 10.25 Inch Skillet over medium heat. Add onion and green pepper and cook stirring often until the vegetables start to soften, 4-5 minutes. Add corned beef, salt, pepper and smoked paprika and cook stirring 2 minute.
  3. Add the remaining 1 tablespoon oil and stir to coat. Add potatoes and continue to cook, stirring occasionally and scraping up and turning over the potato mixture with a metal spatula, until the potatoes are tender and browned and forming a crust on the bottom of the skillet, 8-12 minutes. Add half-and-half and stir to coat.
  4. Reduce temperature to medium-low. Create 4 wells in the potato mixture and crack an egg into each. With the cheese and cover the skillet with a lid or sheet or foil. Let cook until the cheese is melted and the eggs are set but the yolks are still runny, 5-6 minutes.

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