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Corned Beef Breakfast St. Patrick’s Day Skillet

Wake up to a warm and hearty Corned Beef Breakfast Skillet made for St. Patrick’s Day. Crispy potatoes, tender corned beef, and soft eggs cook together in one pan. It is simple, cozy, and perfect for using leftovers to feed your family with love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Irish-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Skillet Ingredients
  • 2 cups corned beef cooked and chopped
  • 3 cups Yukon gold potatoes diced small
  • 1 small onion finely chopped
  • 1 small bell pepper diced
  • 4 eggs
  • 2 tbsp olive oil or butter
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 tbsp fresh parsley chopped, optional

Equipment

  • Large Skillet with Lid

Method
 

  1. Heat a large skillet over medium heat. Add olive oil or butter and allow it to warm.
  2. Add the diced potatoes in a single layer. Cook for 8 to 10 minutes, stirring occasionally, until they begin to turn golden and tender.
  3. Stir in the chopped onion and bell pepper. Cook for 3 to 4 minutes until softened.
  4. Add the chopped corned beef. Press it gently into the pan and cook for 4 to 5 minutes so the bottom crisps slightly.
  5. Stir everything together and season with salt and black pepper.
  6. Make small wells in the mixture and crack an egg into each well. Cover the skillet and cook for 4 to 6 minutes, until the egg whites are set but the yolks remain soft.
  7. Sprinkle with fresh parsley and serve warm directly from the skillet.

Notes

You can substitute canned corned beef if you do not have leftovers. For a baked version, transfer the meat and potato mixture to a baking dish, crack eggs on top, and bake at 375°F (190°C) for 15 to 20 minutes until the eggs are set. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.