Corned beef and parsnip hash with eggs swaps potatoes for sweet, earthy parsnips in a hearty one-pan breakfast. Chopped corned beef crisps through the hash before four eggs crack into wells and steam under the lid. It comes together in under 20 minutes and works for breakfast, brunch, or a quick dinner.
Tired of the same old potato hash? Swap in sweet, earthy parsnips for a delightful twist on the classic corned beef hash! This one-pan wonder is packed with flavor, comes together in under 20 minutes, and is crowned with perfectly cooked eggs. It’s the ultimate comfort food for a hearty breakfast, a satisfying brunch, or even a quick weeknight dinner. Get ready to fall in love with your new favorite hash!
Ingredients
• 2 cups / 300g (10.6 oz) cooked corned beef, chopped
• 4 large eggs
• 1 small yellow onion, diced
• 1 lb / 450g parsnips, peeled and diced
• 2 cloves garlic, minced
• ½ cup / 120ml beef or chicken broth
• 2 tbsp / 30ml olive oil
• Sea salt and freshly ground black pepper to taste
Instructions
1. Directions
2. Heat the olive oil in a large skillet or pan over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced parsnips to the skillet, stirring to coat. Pour in the beef broth, reduce the heat to medium-low, and cover the pan. Simmer for 8-10 minutes, or until the parsnips are fork-tender and most of the liquid has been absorbed.
4. Stir in the chopped corned beef, mixing everything together until well combined and heated through. Use the back of a spoon to create four small wells in the hash. Crack an egg into each well, season with salt and pepper, then cover the skillet.
5. Cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Serve immediately, garnished with fresh chives if desired.
Nutritional Information
• Nutrition Information
• Approximate values per serving
• Calories: 416
• Protein: 23g
• Total Fat: 26g
• Carbohydrates: 14g
Pro Tips
• For a crispy hash, press the mixture firmly into the pan with a spatula and let it cook undisturbed for 3-4 minutes before adding the eggs.
• For perfectly runny yolks, cook the eggs covered for exactly 5 minutes. For firmer, jammy yolks, cook closer to 7 minutes.
• Feel free to add other vegetables like diced bell peppers or mushrooms along with the onions for extra flavor and nutrients.
FAQ
Q: How do I make my parsnip hash crispy
A: For a crispy hash, press the mixture firmly into the pan with a spatula and allow it to cook undisturbed for 3-4 minutes before you add the eggs.
Q: Can I use leftover corned beef for this recipe
A: Absolutely! This recipe is a perfect way to use up leftover cooked corned beef. Simply chop it and follow the recipe instructions.
Q: How long should I cook the eggs for a runny yolk
A: For perfectly runny yolks, cover the skillet and cook the eggs for 5 minutes. If you prefer a firmer, jammy yolk, cook them for about 7 minutes.
Q: What other vegetables can I add to this hash
A: Feel free to add other vegetables like diced bell peppers or mushrooms. You can sauté them along with the onions at the beginning of the recipe for extra flavor.
Pro Tips
- Press the hash firmly into the pan with a spatula and let it cook undisturbed for 3-4 minutes before adding the eggs. That hands-off time is what builds a crispy bottom layer.
- Cover the skillet when the eggs go in: 5 minutes covered gives perfectly runny yolks, while about 7 minutes yields firmer, jammy yolks.
- Simmer the diced parsnips in the beef broth for 8-10 minutes until fork-tender and most of the liquid has absorbed before stirring in the corned beef. This is a perfect home for leftover cooked corned beef.
- Add diced bell peppers or mushrooms along with the onion for extra vegetables; sauté them until softened before the parsnips go in.
- Serve the hash immediately after the egg whites set, garnished with fresh chives if you like. It is at its crispiest right out of the skillet.
Frequently Asked Questions
How do I get my parsnip hash crispy?
Press the mixture firmly into the pan and let it cook undisturbed for 3-4 minutes before cracking in the eggs. Resist stirring so the bottom can brown.
Can I use leftover corned beef for this hash?
Absolutely, this recipe is built for leftover cooked corned beef. Just chop it and stir it in once the parsnips are tender.
How long do I cook the eggs for runny yolks?
Cover the skillet and cook the eggs for about 5 minutes for runny yolks. Closer to 7 minutes gives firmer, jammy yolks with the whites fully set.
What other vegetables can I add to the hash?
Diced bell peppers and mushrooms work well alongside the onion. Sauté them at the start until softened, then continue with the parsnips and broth.
Recipe card below.
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Corned Beef and Parsnip Hash with Eggs
Ingredients
Method
- Directions
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the diced onion and sauté for 2-3 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.
- Add the diced parsnips to the skillet, stirring to coat.
- Pour in the beef broth, reduce the heat to medium-low, and cover the pan.
- Simmer for 8-10 minutes, or until the parsnips are fork-tender and most of the liquid has been absorbed.
- Stir in the chopped corned beef, mixing everything together until well combined and heated through. Use the back of a spoon to create four small wells in the hash. Crack an egg into each well, season with salt and pepper, then cover the skillet.
- Cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
- Serve immediately, garnished with fresh chives if desired.
