One Skillet Corned Beef Hash Breakfast

Method

1. Parboil the diced russet potatoes in salted water for 6 minutes, until the outsides give but the centers are still firm, then drain and let them steam dry in the colander for 5 minutes. Raw potatoes never cook through before the meat burns.
2. Heat the vegetable oil and unsalted butter in a 12-inch (30 cm) cast-iron skillet over medium-high. Add the potatoes in one layer and cook 8 minutes without stirring, until the undersides are browned and release from the pan on their own.
3. Stir once, add the yellow onion and green bell pepper, and cook 6 minutes more, until the vegetables soften and the potatoes have browned on a second side.
4. Add the cooked corned beef, sweet paprika, black pepper, kosher salt, and Worcestershire sauce. Press the hash flat with a spatula and let it cook undisturbed for 5 to 6 minutes, until a dark crust forms on the bottom that you can hear crackling.
5. Make four wells with the back of a spoon and crack a large egg into each. Slide the skillet under a broiler 6 inches (15 cm) from the element for 3 to 4 minutes, until the whites are fully set and opaque but the yolks still move when the pan is shaken.
6. Scatter the scallions over the top and serve straight from the skillet with the hot sauce alongside.