Corned Beef Hash And Eggs Recipe

Prepare potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch (2.5 cm). Add a pinch of salt and bring to a gentle boil over high heat. Reduce to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander for 2 minutes.

Flatten potatoes (optional crispier hash)

Return drained potatoes to the warm pot and gently shake the pot a few times to rough up the edges of the cubes; this creates more surface area to crisp. Alternatively, lightly mash with the back of a spoon so pieces hold shape but have rough edges.

Cook aromatics and potatoes

Heat 1 tablespoon vegetable oil (or butter) in a large heavy skillet over medium-high heat until shimmering. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, 4–5 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Push vegetables to one side of the pan.

Brown potatoes

Add the remaining 1 tablespoon oil to the empty side of the pan and add the prepared potatoes in a single layer as much as possible. Let potatoes cook undisturbed 3–4 minutes until golden on the bottom, then stir and press down again to brown additional sides, another 3–4 minutes. Continue until potatoes are nicely browned and crisp in spots (total 8–10 minutes).

Add corned beef and season

Add the chopped corned beef to the pan and break it up with a spatula, spreading it into the potatoes and vegetables. Sprinkle smoked paprika, Worcestershire sauce, salt, and pepper over the mixture. Stir and press down into an even layer. Let cook undisturbed 2–3 minutes to brown the beef slightly, then stir and cook another 2 minutes until heated through. Taste and adjust seasoning.

Finish and garnish

Stir in 1 tablespoon unsalted butter and let it melt through the hash for richness and shine. Remove from heat, sprinkle chopped parsley if using, and keep warm while you fry the eggs.

In a separate nonstick skillet, heat 1 tablespoon butter or oil over medium heat until hot. Crack eggs into the pan (work in batches if necessary). For sunny-side-up: reduce heat to medium-low, cover skillet with a lid, and cook 2–4 minutes until whites are set but yolks still runny. For over-easy: cook until whites set, flip gently and cook 15–30 seconds more. Season each egg with a pinch of salt and pepper while cooking. If you prefer fried eggs with firmer yolks, cook longer to desired doneness.

Divide the corned beef hash among 2 plates (or 4 smaller servings). Top each portion with two fried eggs. Serve immediately with hot sauce or ketchup and toasted bread on the side.