Sep 07 2026
Restaurants›Hussong's Cantina›Hash Recipe

Hash Recipe

Inspired by Hussong's Cantina
Time40m
Serves2

Corned Beef Hash, Two Eggs Any Style

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Ingredients

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Hash

Method

Hash

  1. 1

    Prepare potatoes

    Parboil the diced russet potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to steam off excess moisture for 5 minutes. Slightly drying the potatoes helps them crisp in the pan.

  2. 2

    Preheat pan

    Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the vegetable oil and 1 tablespoon butter and let the butter foam.

  3. 3

    Sauté aromatics

    Add the chopped onion and green pepper to the hot pan. Season with a pinch of salt. Sauté 4–5 minutes, stirring occasionally, until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

  4. 4

    Add potatoes

    Add the parboiled and drained potatoes to the skillet in a single layer as much as possible. Let them cook undisturbed 3–4 minutes to develop a golden crust, then toss or flip pieces and continue cooking 4–6 minutes until most pieces are golden and crisp in places.

  5. 5

    Incorporate corned beef and season

    Add the shredded corned beef to the pan, breaking up any larger chunks with a spatula. Sprinkle the smoked paprika, Worcestershire sauce, kosher salt, and black pepper over the mixture. Stir and press the mixture into the pan, letting it sit 2–3 minutes to brown on the bottom. Repeat a couple of times to get a mix of crispy and tender bits, about 4–6 minutes total after adding the beef.

  6. 6

    Finish hash

    Taste and adjust seasoning. Stir in chopped parsley off the heat for a fresh note. Keep the skillet over low heat and form two wells for the eggs, or transfer the hash to warm plates if you prefer to fry eggs separately.

Eggs

  1. 7

    Cook eggs any style - fried (recommended)

    For fried eggs: In a separate nonstick skillet, heat 1 tablespoon butter or oil over medium. Crack two eggs into the pan and season lightly with salt and pepper. For sunny-side-up, cook undisturbed 2–3 minutes until whites set but yolks still runny; cover for 30–45 seconds if you prefer whites fully set. For over-easy, cook 2 minutes, flip gently and cook 15–30 seconds more. For over-medium/over-hard, increase time accordingly.

  2. 8

    Alternative egg methods

    Scrambled: Whisk eggs with a pinch of salt and 1 tablespoon milk, cook gently in butter, stirring until soft curds form. Poached: Bring a pot of simmering water with 1 tbsp vinegar, swirl and slip in eggs; poach 3–4 minutes for runny yolks.

  3. 9

    Plate and serve

    Divide the hash between two plates (or keep whole for a single large serving). Top each portion with one egg (or two if you prefer). Garnish with remaining chopped parsley and an extra grind of black pepper. Serve immediately.

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