Corned Beef And Hash Recipe

In a small bowl combine mayonnaise, ketchup, 1/2 tsp hot sauce, prepared horseradish, smoked paprika, apple cider vinegar and 1/4 tsp Worcestershire. Whisk until smooth and season with 1/8 tsp salt and a pinch of black pepper. Taste and adjust acidity or heat as desired. Refrigerate while preparing other components so flavors meld.

Par-cook diced russet potatoes: place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 2 minutes.

Heat a large heavy skillet over medium-high heat. Add 1 tsp oil and 1 tbsp butter. When butter foams, add the par-cooked potatoes in a single layer. Season with 3/4 tsp salt, 1/2 tsp pepper and 1/4 tsp smoked paprika. Let potatoes cook undisturbed 3–4 minutes to form a golden crust, then toss/stir to brown other sides (another 4–6 minutes).

Add 1/2 cup diced yellow onion and 1 tsp minced garlic to the pan. Continue to cook, stirring occasionally, until onions are softened and potatoes are evenly browned, about 4–5 minutes. Stir in 1 tsp fresh thyme leaves. Taste and adjust seasoning. Transfer hash to a warm plate and keep warm.

While potatoes are cooking, heat a separate skillet over medium-high heat. Add 1 tsp oil and 1 tbsp butter until foaming. Add the shredded corned beef in an even layer and sear without stirring for 2 minutes to develop color, then stir and cook 1–2 more minutes until heated through and edges are slightly crisp. Remove most of the fat if excessive, leaving fond in the pan.

Lower heat to medium. Pour in 1 cup beef stock and 1 tsp Worcestershire, scraping up browned bits. Bring to a gentle simmer for 2 minutes. In a small bowl whisk 1 tsp cornstarch into 1 tbsp cold water to make a slurry, then whisk into the simmering jus. Cook 1–2 minutes until slightly thickened. Season with 1/4 tsp salt and 1/2 tsp black pepper. Keep warm but do not boil aggressively.

In the skillet used for the corned beef (wipe if necessary) warm 1 tsp olive oil over medium heat. Add arugula and toss for 30–45 seconds until just wilted. Remove from heat and toss with 1/2 tsp lemon juice and a pinch (1/8 tsp) salt. Keep warm.

In a small nonstick skillet melt 1 tsp butter over medium-low. Crack 2 large eggs into the pan and season with 1/8 tsp salt and 1/8 tsp pepper. For sunny-side-up: cook gently until whites are set but yolks are runny, about 3–4 minutes; optionally cover for the last minute to set tops. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more. Keep eggs warm.

Divide the potato hash between two plates (or one large plate). Top each portion with half the seared corned beef, arranging some crisped edges on top.

Nestle the wilted arugula beside the hash and place one cooked egg on top of each corned beef mound.

Spoon 2–3 tbs of the warm beef jus over and around the corned beef and hash (reserve a little jus to serve at the table if desired).

Drizzle 1–2 tbs of comeback sauce over the eggs or serve a small ramekin on the side for dipping. Sprinkle chopped chives and optional microgreens/scallion over the dish.

Serve immediately while hot.