Corned Beef Hash & Eggs Recipe
Slow-roasted, hand-pulled corned beef, red skin potatoes, two eggs & your choice of toast.
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Ingredients
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Main Ingredients
Toast Options
Method
Preparation
- 1
Cook the Corned Beef
Slow-roast the corned beef for about 3 hours at 300°F (150°C) until it's tender. Once cooked, let it rest for 15 minutes, then hand-pull or shred it into bite-sized pieces.
- 2
Prepare the Potatoes
Wash and dice the red skin potatoes into small cubes (about 1/2 inch). Boil them in salted water for about 10 minutes or until they are just tender but not falling apart. Drain and set aside.
Cooking
- 3
Cook the Hash
In a large skillet, melt the butter over medium heat. Add the boiled potatoes and corned beef. Season with salt and black pepper. Cook for 10-15 minutes, stirring occasionally until the potatoes are crispy and golden brown.
- 4
- 5
Combine and Serve
Once the hash is cooked and eggs are fried, serve the corned beef hash on a plate, topped with the cooked eggs. Garnish with fresh parsley. Toast the bread in the same skillet if desired and serve on the side.
