Easy Skillet Corned Beef Hash Recipes

Steps:

• Melt butter in large deep skillet on medium heat. Add potatoes; cook 10 min. or until lightly browned, stirring occasionally. Meanwhile, mix milk and mustard until blended.
• Add milk mixture to potatoes along with the corned beef; cook 2 min., stirring occasionally. Use back of large spoon to make 4 indentations in potato mixture. Slip cracked egg into each indentation; cover skillet. Cook 4 min. or until egg whites are firm and yolks are cooked to desired doneness.

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Steps:

• Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Carefully crack an egg into each indentation. Top with chopped tomatoes.
• Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

Steps:

• Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

Steps:

• Preheat oven to 325 degrees F
• Using a large ovenproof skillet, cook the hash browns and the onion in the olive oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
• Make four wells in the corned beef mixture. Break one egg into each well. Sprinkle with salt and pepper.
• Cover and bake for 15-20 minutes or until eggs reach desired doneness. They will continue to cook after they are removed from the oven.
• Garnish with parsley if desired.