Corned Beef Hash Recipe

Par-cook the potatoes

Place the diced russet potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt and bring to a simmer over medium-high heat. Cook 6–8 minutes until just tender but not falling apart. Drain well and spread on a baking sheet to steam dry for 5 minutes (this helps them brown).

Heat pan

Heat a large (10–12 inch) heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter; when the butter foams, proceed.

Sauté aromatics and potatoes

Add the diced onion and green bell pepper to the pan. Cook, stirring occasionally, 3–4 minutes until softened and beginning to color. Add the par-cooked potatoes in an even layer. Allow the potatoes to cook undisturbed 3–4 minutes so the undersides brown, then stir and let brown on another side 2–3 minutes.

Add corned beef and seasonings

Push the vegetables and potatoes to the edges of the pan, add the remaining 1 tablespoon butter, then add the diced corned beef and minced garlic to the center. Let the corned beef sear 2–3 minutes without stirring to develop some crust, then fold it together with the potatoes and vegetables. Sprinkle in the thyme, smoked paprika, Worcestershire sauce, kosher salt, and black pepper. Taste and adjust seasoning as needed.

Crumble and crisp

Using the back of a spatula, press down gently and break up the corned beef-potato mixture into small chunks. Continue to cook, stirring and pressing occasionally, until well browned and slightly crispy in places, about 6–8 minutes total. If the pan becomes dry, add a teaspoon of oil or a small knob of butter.

Finish and keep warm

Stir in the chopped parsley, remove the skillet from heat, and cover loosely to keep warm while you cook the eggs.

For eggs any style: heat a small nonstick skillet over medium-low. Add 1 tablespoon butter and let melt.

Sunny-side up: crack both eggs into the pan, cook gently 2–3 minutes until whites are set but yolks still runny; cover for 30–45 seconds if whites need finishing. Season with salt and pepper.

Over-easy/medium/ hard: cook as sunny-side until whites set, carefully flip with a spatula and cook 15–20 seconds for over-easy, 30–45 seconds for over-medium, or 1–2 minutes for over-hard. Season with salt and pepper.

Scrambled: beat eggs with a pinch of salt, pour into warm buttered skillet, cook gently stirring until softly set.

Divide the corned beef hash between two plates (about 1 cup each). Top each portion with one or two eggs prepared to your liking.

Garnish with additional chopped parsley and offer hot sauce or ketchup at the table.