Corned Beef Hash Recipe

Parboil potatoes

Place diced Yukon Gold potatoes in a pot and cover with cold salted water. Bring to a gentle boil and cook until just tender, about 8–10 minutes. Drain well and let steam-dry in the colander for 5 minutes so they lose excess moisture.

Sauté onions & garlic

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat until butter foams. Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add minced garlic and chopped rosemary and cook 30–45 seconds until fragrant.

Crisp potatoes

Increase heat to medium-high, add the parboiled potatoes to the skillet in a single layer if possible. Let them sit undisturbed 3–4 minutes to form a golden crust, then toss and let brown another 3–4 minutes. Add remaining 1 tablespoon butter if skillet looks dry.

Add corned beef & peppers

Add the diced cooked corned beef and roasted red pepper to the potatoes and onions. Press mixture into an even layer and let cook without stirring 3–4 minutes to get caramelized edges. Then toss gently to combine and continue cooking until beef is heated through and edges are crisp, about 3 more minutes.

Season

Season the hash with kosher salt, freshly ground black pepper and smoked paprika (if using). Taste and adjust seasoning. Keep warm on low heat while you poach eggs and roast tomatoes.

Preheat the oven to 425°F (220°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast in the hot oven until tomatoes are blistered and slightly collapsed, about 12–15 minutes. Remove from oven and set aside.

Heat & prepare

Fill a medium wide saucepan with 8 cups of water and bring to a bare simmer (small bubbles). Add 2 teaspoons white vinegar. Reduce heat so the surface is gently moving but not boiling. Crack each egg into a small cup or ramekin.

Stir the water to create a gentle whirlpool, then slip one egg from its cup into the center. Poach for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, gently pat excess water with paper towel, and transfer to a plate. Repeat with remaining eggs in batches so they don’t touch. Season lightly with 1/4 teaspoon salt.

While eggs are poaching, heat a small skillet over medium heat. Butter the bread slices on both sides and toast in the skillet until golden and crisp, about 2–3 minutes per side. Keep warm.

Assemble: Divide corned beef hash between four plates (about 1 cup per serving). Top each portion with a spoonful of roasted tomatoes. Gently place a poached egg on top of each hash mound. Garnish with chopped parsley and a few dashes of hot sauce or a small splash of Worcestershire if desired. Serve each with a slice of toasted bread alongside.

Optional: If you prefer the eggs warmed through after plating, place plates under a low broiler for 30–45 seconds, watching closely, or cover briefly to let residual heat warm the egg slightly.