Corned Beef Hash Recipe

Prepare potatoes

If using raw potatoes, place diced potatoes in cold water to remove surface starch for 5 minutes, then drain and pat very dry with a towel. Dry potatoes brown more evenly.

Par-cook potatoes (optional but recommended)

Heat a medium skillet over medium-high heat, add 1 tbs oil. Add diced potatoes in a single layer, season with 1/4 tsp kosher salt, and cook, stirring occasionally, until edges begin to brown and potatoes are fork-tender, about 8-10 minutes. Transfer potatoes to a plate.

Cook aromatics and peppers

Reduce heat to medium. Add 2 tbs butter to the same skillet. When melted, add the diced onion and peppers. Sauté until softened and beginning to brown, 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Combine corned beef and potatoes

Return the par-cooked potatoes to the skillet and break them up slightly with a spatula. Add the 2 cups chopped corned beef, smoked paprika, remaining 1/4 tsp kosher salt, and 1/2 tsp black pepper. Press the mixture into an even layer and let it cook undisturbed for 3–4 minutes to develop a crust. Stir or flip sections, then press again to brown other areas, another 3–4 minutes, until you have good caramelization and the mixture is heated through.

Finish garnish

Taste and adjust seasoning. Sprinkle chopped parsley if using. Keep the hash warm while you prepare the eggs and toast.

Toast bread or English muffin

Toast the bread or English muffin to your preferred doneness. Spread a little butter on the hot toast. Keep warm.

Cook eggs your way

In a small nonstick skillet, melt 1 tbs butter over medium-low for fried eggs or medium for scrambled. For fried eggs: crack eggs into the pan, season with 1/8 tsp salt and a pinch of pepper, cook until whites are set and yolks are at desired doneness (about 2–3 minutes for sunny-side up, 3–4 minutes and flip for over-easy). For scrambled: beat eggs with salt and pepper, pour into pan, cook gently while stirring until soft curds form, about 2–3 minutes. For poached or other styles, use your preferred method. Keep eggs warm briefly.

Plate and serve

Divide the corned beef hash between plates (about half each). Top each portion with 1 cooked egg. Serve immediately with buttered toast or an English muffin on the side.