Corned Beef Hash Recipe

Prepare potatoes (if raw)

If using raw russet potatoes, place the diced potatoes in a pot of cold salted water, bring to a boil, and simmer 6–8 minutes until just tender but not falling apart. Drain well and spread on a tray to steam-dry for 5 minutes. If using leftover cooked potatoes, proceed to next step.

Heat pan

Place a large heavy skillet (preferably cast-iron) over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter. Heat until butter foams and just begins to brown.

Brown potatoes

Add the diced potatoes (2 cups) to the hot pan in a single layer. Avoid overcrowding — if necessary, do in two batches. Let potatoes cook undisturbed 4–6 minutes until golden on the bottom, then stir/flip and continue to brown another 3–5 minutes until most pieces are crisp and golden.

Add aromatics

Push potatoes to the side, add the remaining 1 tbsp oil if pan looks dry, then add the chopped onion (1 cup) and diced green pepper (1 cup). Sauté 3–4 minutes until softened and beginning to color. Add minced garlic (1 tsp) and thyme; cook 30–45 seconds until fragrant.

Combine with corned beef

Stir the crisped potatoes together with the softened onion and pepper, then add the diced cooked corned beef (2 cups). Spread mixture in an even layer and press down slightly. Let cook undisturbed 3–4 minutes to develop a crust, then flip or stir to expose another side and brown 2–3 minutes more.

Season and finish

Sprinkle smoked paprika (1 tsp), salt (1 tsp) and black pepper (1 tsp) over the hash, stirring to combine. Taste and adjust seasoning. Stir in chopped parsley (2 tbsp) and remove from heat. Keep warm while you fry the eggs.

Fry eggs country-style

In a separate nonstick or cast-iron skillet, melt 1 tbsp butter over medium-low to medium heat. Crack 2 large eggs into the skillet. Cover with a lid and cook 3–4 minutes for set whites and runny yolks (adjust 5–6 minutes for medium yolks), or cook uncovered and baste with spooned butter for similar result. Season eggs with 1/4 tsp salt and 1/8 tsp black pepper.

Alternatively — sunny-side up with crispy edges

If you prefer crispier edges, heat the frying pan a little hotter and use a bit more oil; cook eggs until edges are lacy-crisp while yolks remain runny.

Plate

Divide the corned beef hash between two plates (or one plate for a larger serving). Top each portion with a fried egg. Spoon any buttery pan juices from the eggs over the top.

If you prepared potatoes separately or want extra crispiness, return the cooked potatoes to the skillet in a single layer with 1 tbsp additional oil over medium-high heat and press down. Let them sit undisturbed 3–4 minutes to form a crust, then flip and crisp the other side 2–3 minutes. Season lightly with salt and pepper and combine with hash or serve alongside.

Garnish with extra chopped parsley and serve with optional hot sauce or ketchup. Serve immediately while hot.