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Ingredients
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Corned beef hash
Fried eggs
Method
Corned beef hash
par-cook the potatoes
Place the diced potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain well and let steam-dry for 2 minutes to remove excess moisture.
heat the pan
Heat a large (10–12 inch) cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter until butter foams.
Add the par-cooked potatoes in a single layer, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Let them cook undisturbed for 4–5 minutes to develop a golden crust, then flip or stir to brown the other sides for another 3–4 minutes.
Push potatoes to one side of the skillet, add remaining 1 tablespoon oil and 1 tablespoon butter to the empty side. Add the diced onion and green pepper. Cook, stirring occasionally, until softened and starting to brown, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Combine ingredients and season: Mix the browned potatoes, onions, and peppers together. Add the chopped corned beef to the skillet, breaking up any large pieces with a spatula. Sprinkle smoked paprika and thyme over the mixture. Stir to combine, then spread the hash into an even layer and press down lightly with the spatula. Let it cook undisturbed 3–4 minutes to allow the corned beef to brown and crisp on the bottom.
Finish the hash: Stir the hash and taste for seasoning. Add Worcestershire sauce, adjust salt and pepper to taste (use up to the remaining 1/2 teaspoon salt if needed). If you prefer a drier, crispier hash, continue to cook in batches of 2–3 minutes, pressing and letting crisp between stirs until desired texture is reached. Stir in chopped parsley off the heat.
Fried eggs
Heat a small nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt and foam but not brown.
Crack 1–3 eggs into a small bowl (one at a time) and gently slide them into the skillet, spacing slightly. Cook until the whites are set but yolks still runny, about 3–4 minutes for sunny-side-up. If you prefer the tops set, cover the pan with a lid for 30–60 seconds, or baste the eggs with the melted butter.