Ingredients:

  • 1 can (12 oz) of corned beef, chopped into small pieces
  • 1 medium onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 large eggs
  • Salt and pepper to taste
  • 1 teaspoon paprika (optional)
  • Fresh parsley or chives for garnish (optional)

Instructions:

  1. Prepare the Ingredients: Open the can of corned beef and chop it into small pieces if not already done. Dice the onion and red bell pepper, and mince the garlic.
  2. Heat the Oil: In a large skillet or frying pan over medium heat, add the olive oil. Allow it to heat for about one minute.
  3. Sauté Vegetables: Add the diced onion and red bell pepper to the skillet. Sauté for about 5 minutes until they are soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add Corned Beef: Increase the heat slightly to medium-high. Add in the chopped corned beef. Use a spatula to break up any large chunks as you stir everything together. Season with salt, pepper, and paprika if using. Let it cook undisturbed for about 5 minutes so that it can develop a nice crispy texture on one side.
  5. Create Wells for Eggs: Using your spatula, make four wells in the hash mixture where you will crack in your eggs.
  6. Cook Eggs: Carefully crack each egg into its well. Cover the skillet with a lid (to help steam/cook through) and cook for an additional 3–5 minutes until egg whites are set but yolks remain runny or cooked according to your preference.
  7. Serve: Remove from heat once done cooking. Garnish with fresh parsley or chives if desired. Serve hot directly from pan onto plates.