Corned Beef Hash Recipe
Corned Beef Hash Hearty, homemade corned beef hash, two eggs, and toast
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Ingredients
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Corned Beef Hash
Eggs & Toast
Method
Corned Beef Hash
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Heat pan
Heat a large heavy skillet (10–12 inch) over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter and let butter foam.
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Cook potatoes
Push the aromatics to the side, add remaining 1 tablespoon oil if the pan looks dry, then add the drained diced potatoes in an even layer. Let them sit undisturbed for 2–3 minutes to develop a golden crust, then toss or turn to brown other sides, about 6–8 minutes total. If the pan becomes too dry or potatoes cling, add the 1 tablespoon broth to loosen and deglaze.
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Add corned beef
Add the chopped corned beef to the pan, breaking up any large pieces with a spatula. Spread into an even layer and press gently, letting it sear undisturbed for 2–3 minutes so some edges crisp. Stir and continue cooking until beef is heated through and some pieces are nicely browned, about 4–5 minutes.
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Eggs & Toast
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Toast the bread
Heat a small nonstick skillet over medium or use a toaster. Add 1/2 tablespoon butter to the skillet and toast the bread slices until golden on both sides, about 1–2 minutes per side. Remove and keep warm.
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Fry the eggs
In the same small skillet over medium-low, add remaining 1/2 tablespoon butter. Crack two eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks still runny, 3–4 minutes; cover briefly for firmer whites. For over-easy: cook until whites set, flip gently and cook 20–30 seconds. Season with salt and pepper.
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