Corned Beef Hash Recipe

Prepare potatoes

Parboil diced russet potatoes in salted water for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes so excess moisture evaporates.

Cook aromatics

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add chopped onion and diced green pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add minced garlic and thyme and cook 30 seconds until fragrant.

Brown potatoes

Push aromatics to the side, add remaining 1 tablespoon butter and the parboiled potatoes in a single layer. Let potatoes cook undisturbed 3–4 minutes to develop a golden crust, then flip or stir to brown the other side another 3–4 minutes.

Combine with corned beef

Add chopped corned beef, salt, pepper, and Worcestershire sauce (if using). Press the mixture into the pan and let cook undisturbed 3–4 minutes to caramelize. Stir or flip sections and allow another 2–3 minutes until the corned beef is heated through and some edges are crisp.

Taste and adjust seasoning. Keep warm on low while you cook the eggs and finish the platter.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter or oil, swirling to coat. Crack eggs into a small bowl one at a time and gently slip into the pan, spacing them apart.

Cook slowly for 2–3 minutes until whites are set but yolks remain runny. If whites are not fully set on top, cover pan with a lid for 20–30 seconds. Season with salt and pepper.

Remove from pan with a spatula and keep warm on the plates with the hash.

If serving home fries instead of the hash base (or alongside): parboil baby potatoes 8 minutes until tender. Drain and dry. Toss with 1 tablespoon olive oil, paprika, salt and pepper.

Heat a skillet over medium-high heat and spread potatoes in a single layer. Cook undisturbed 4–5 minutes to brown, flip and brown other side 4–5 minutes. Finish with a pinch of salt and transfer to plates.

Divide corned beef hash among 4 plates (about 1 cup per plate). Top each with a sunny-side-up egg (1 egg per serving).

Add home fries or a side of prepared grits/apples and a slice of toast or a warm biscuit. Garnish with extra thyme or chopped parsley if desired and serve immediately.