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Savory High-Protein Corned Beef Hash Skillet Recipe with Perfect Poached Eggs

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A quick and satisfying breakfast skillet featuring crispy corned beef and tender potatoes topped with perfectly poached eggs, delivering a protein-packed, comforting meal.

Ingredients

Scale
  • 12 oz canned corned beef
  • 2 medium russet potatoes (about 12 oz), peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp white vinegar
  • 4 large eggs

Instructions

  1. Peel and dice the russet potatoes into about ½-inch cubes. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly.
  2. Place diced potatoes in a pot of salted boiling water and cook for about 5 minutes until just tender but not falling apart. Drain and set aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent and fragrant. Add minced garlic and cook another 30 seconds without browning.
  4. Add drained potatoes and canned corned beef (break it up with a spatula) to the skillet. Drizzle remaining 1 tablespoon olive oil over and season with smoked paprika, salt, and pepper. Cook over medium-high heat for about 10 minutes, stirring occasionally but allowing some parts to crisp and brown.
  5. Meanwhile, bring about 3 inches of water to a gentle simmer in a medium saucepan. Add 1 tablespoon white vinegar. Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel.
  6. Taste the hash and adjust seasoning if needed. Sprinkle chopped fresh parsley over the skillet. Plate the hash and gently place the poached eggs on top.

Notes

For extra crispiness, press the hash lightly with a spatula during cooking without stirring too much. Use gentle simmer for poaching eggs to avoid tough whites. Adjust salt carefully as corned beef is salty. Leftovers keep well refrigerated for up to 3 days; reheat gently in skillet to maintain crispiness.

Nutrition

Keywords: corned beef hash, poached eggs, high protein breakfast, skillet recipe, savory breakfast, quick breakfast, gluten-free, dairy-free

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