Hash Pint Recipe

parboil potatoes

Place diced russet potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a simmer over medium-high heat. Cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to cool and dry for 5–10 minutes (this helps them crisp).

prepare aromatics

While potatoes cool, dice the onion and green pepper and mince the garlic. Keep them ready for the skillet.

If using leftover cooked corned beef (or other cooked meat), chop or shred into small bite-sized pieces so it distributes evenly in the hash. If using bacon or sausage, cook until browned, drain excess fat, and chop.

If using frozen peas, rinse briefly under warm water to defrost and drain; set aside.

heat the skillet

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the vegetable oil and butter. When butter is foaming and oil is shimmering (about 1 minute), add the diced onion and green pepper. Cook, stirring occasionally, 4–5 minutes until softened and starting to brown.

add garlic and potatoes

Add the minced garlic and parboiled potatoes to the skillet. Spread into an even layer and let cook undisturbed for 3–4 minutes to develop a crisp crust, then flip or stir to allow other sides to brown. Continue to cook, turning occasionally, for a total of 8–10 minutes until most potato pieces are golden and crisp.

add meat and seasonings

Stir in the chopped corned beef (or cooked meat), peas (if using), thyme, paprika, Worcestershire sauce, salt, and pepper. Press mixture into the pan and let sit undisturbed 2–3 minutes to let the meat warm and edges crisp. Taste and adjust seasoning.

cook eggs

In a separate nonstick skillet, fry or poach the eggs to your liking (sunny-side up or over-easy recommended). Season eggs lightly with salt and pepper.

Divide the hash between two plates (or desired number of servings). Top each portion with a fried/poached egg. Sprinkle chopped parsley and a dash of hot sauce if using. Serve immediately.