Corned Beef Hash & Eggs Recipe
3 farm fresh eggs, served with slow cooked corned beef, grilled up with crispy potatoes and onions.
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Ingredients
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Corned Beef Hash
Eggs & Finishing
Method
Corned Beef Hash
- 1
Prepare potatoes
Parboil the diced russet potatoes in salted boiling water for 6–8 minutes until just tender but still holding shape. Drain well and spread on a tray to steam-dry for 5 minutes; this helps them crisp when frying.
- 2
Heat pan
Place a large heavy skillet (cast-iron preferred) over medium-high heat. Add the neutral oil and 1 tablespoon of butter. Heat until shimmering.
- 3
Crisp potatoes
Add the parboiled potatoes in a single layer. Let them cook undisturbed for 4–5 minutes until the bottoms are golden brown. Toss or turn pieces and continue to cook, 3–4 more minutes, until most pieces have crispy edges.
- 4
Cook onions
Push potatoes to the side and add the remaining 1 tablespoon butter. Add the diced onion and cook, stirring occasionally, 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.
- 5
Add corned beef & season
Add the shredded/chopped corned beef to the skillet, breaking up any large pieces. Stir to combine with potatoes and onions. Sprinkle thyme, paprika, salt, and pepper over the mixture. Press the hash into an even layer and let it cook undisturbed 3–4 minutes to develop a crust. Stir and repeat once more if you want additional crispiness, about 2–3 minutes.
- 6
Eggs & Finishing
- 7
Fry eggs
In a separate nonstick skillet over medium-low heat, melt 1 teaspoon butter. Crack 3 eggs into the pan (or cook them one at a time to preferred doneness). Season with a pinch of salt and pepper. For sunny-side-up: cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, carefully flip and cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds.
- 8