Corned Beef Hash & Eggs Recipe
Make Corned Beef Hash & Eggs Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hash
Eggs & Serving
Method
Hash
- 1
Prepare potatoes
If using a raw russet potato: peel (optional) and grate on the large holes of a box grater, then place grated potato in a clean kitchen towel and squeeze out as much moisture as possible. Measure 1 cup packed grated potato. If using leftover cooked potatoes, dice into 1/2-inch cubes and skip the squeezing step.
- 2
Preheat pan
Heat a large skillet (10–12 inch) over medium-high heat. Add 1 tablespoon vegetable oil and let it warm until shimmering.
- 3
- 4
Add potatoes
Push the vegetables to one side, add remaining 1 tablespoon oil and the grated (or diced) potato in an even layer. Press down with a spatula and let cook undisturbed for 3–4 minutes to begin browning. Flip or stir and continue to brown for another 3 minutes until potato is mostly tender and golden.
- 5
Add corned beef
Break the canned corned beef into chunks and add to the skillet. Using a sturdy spatula, press and break the corned beef into the potato mixture, spreading evenly. Cook, stirring and pressing occasionally, until the meat is heated through and edges are crisped, about 6–8 minutes.
- 6
Season and crisp
Stir in butter, kosher salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning. If you want extra crispness, press mixtures into an even layer and let sit without stirring over medium heat for 2–3 minutes to create a crust, then turn sections to crisp additional sides.
- 7
Eggs & Serving
- 8
Fry eggs
In a separate nonstick skillet, heat 1 tablespoon butter over medium-low. Crack eggs into the pan and cook to your preference: sunny-side up (cover for 2–3 minutes to set whites), over-easy (cook 1–2 minutes then flip and cook 20–30 seconds), or over-medium (flip and cook 1 minute). Season eggs with a pinch of salt and pepper.
- 9
- 10
Storage and reheating
Leftover hash stores in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a teaspoon of oil and pressing to re-crisp for 3–5 minutes.