Corned Beef Hash Recipe

par-cook potatoes

Place diced 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 until just tender when pierced with a fork, 6–8 minutes. Drain thoroughly and spread on a tray to steam off and dry for 5 minutes (dry potatoes brown better).

In a large skillet (10–12 inch) over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter. When butter foams, add par-cooked potatoes in a single layer if possible. Let cook undisturbed 3–4 minutes to develop a golden crust.

Stir or flip the potatoes to brown other sides, then add sliced onion, garlic powder, dried thyme/rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Continue to sauté, stirring occasionally, until potatoes are evenly browned and onions are softened, about 6–8 more minutes. Taste and adjust seasoning. Transfer potatoes to a warm plate and keep warm while you make the hash.

If corned beef is cold from the fridge, break up any large pieces and pat lightly dry. Heat a large skillet (the same pan used for home fries works well) over medium-high heat and add 1 tablespoon oil and 1 tablespoon butter.

Add diced onion and green pepper (if using). Sauté 3–4 minutes until onions are translucent and edges begin to brown.

Add minced garlic and cook 30 seconds until fragrant. Add the diced corned beef and spread into an even layer in the pan. Let cook undisturbed 2–3 minutes to form some browning, then stir or flip sections to brown another 2–3 minutes. Continue until you have a mix of browned/crisped edges and tender bits, about 6–8 minutes total.

Stir in Worcestershire sauce, smoked paprika, remaining 1/4 tsp salt, 1/4 tsp pepper, and chopped parsley. Taste and adjust seasoning. If you prefer the hash more cohesive, press down with a spatula and let sit 1 minute to crisp the bottom before breaking it up again.

Keep the finished hash warm in the skillet on the lowest heat while you fry the eggs.

In a small nonstick or cast-iron skillet over medium heat, add 1 tablespoon butter or oil and let it heat until shimmering but not smoking.

Crack eggs into the skillet (or crack into a small bowl and slip in). For sunny-side-up eggs: cook uncovered until whites are set and edges are lacy but yolks are still runny, about 2–3 minutes; for over-easy: cook 2 minutes then gently flip and cook 20–30 more seconds; for over-hard: cook until yolks are fully set, 2–3 minutes plus flip 1–2 minutes. Season eggs with a pinch of salt and pepper while cooking.

To assemble: divide home fries between two plates (or per the number of servings). Spoon the warm corned beef hash over the home fries. Top each portion with two fried eggs cooked to order.

Garnish with chopped chives or parsley and serve with hot sauce or ketchup if desired.