Corned Beef Hash Recipe

Name: Paul's On Main Streets CORNED BEEF HASH Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: American
Ingredients: 2 cups cooked corned beef, finely diced; 2 cups russet potatoes, peeled and diced 1/2"; 1 cup yellow onion, finely diced; 1 cup red bell pepper, seeded and diced; 2 tsp garlic, minced; 2 tbs unsalted butter; 1 tbs vegetable oil; 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 1 tsp smoked paprika; 1 tsp Kosher salt; 1 tsp freshly ground black pepper; 2 tbs chopped fresh parsley (optional); 3 large eggs; 1 tbs unsalted butter (for eggs); 1 tsp olive oil (for frying eggs); 0.25 tsp salt (for eggs); 0.25 tsp black pepper (for eggs)

Inspired by Paul's On Main Street

Time45m

Serves3

Eggs (3) with homemade corned beef hash

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Ingredients

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Corned Beef Hash

2 cups cooked corned beef, finely diced

2 cups russet potatoes, peeled and diced 1/2"

1 cup yellow onion, finely diced

1 cup red bell pepper, seeded and diced

2 tsp Garlic, minced

2 tbs Unsalted butter

1 tbs Tuscany sunflower oil

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

1 tsp Smoked paprika

1 tsp Kosher salt

1 tsp freshly ground black pepper

2 tbs chopped fresh parsley (optional)

Eggs & Finishing

3 Large eggs

1 tbs unsalted butter (for eggs)

1 tsp olive oil (for frying eggs)

1/4 tsp salt (for eggs)

1/4 tsp black pepper (for eggs)

Method

Corned Beef Hash

Prep potatoes

Place the diced potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for 5 minutes.

Preheat skillet

Heat a large heavy skillet (10–12 inch) over medium-high heat. Add 1 tablespoon vegetable oil and 2 tablespoons butter and let the butter foam but not brown.

Cook onion & pepper

Add diced onion and red bell pepper to the skillet and sauté 4–5 minutes until the onion is soft and beginning to brown at the edges. Add the minced garlic and thyme, cook 30–45 seconds until fragrant.

Brown the potatoes

Add the drained potatoes to the skillet in a single layer as much as possible. Press lightly and let them cook undisturbed 3–4 minutes to form a crust. Stir or flip sections and continue cooking another 3–4 minutes until potatoes are nicely browned. If the pan becomes dry, add an extra 1 teaspoon of oil.

Add corned beef

Add the diced corned beef to the skillet, breaking up any larger pieces with a spatula. Spread evenly and press down; cook without stirring 2–3 minutes to allow browning. Stir and continue to cook 3–4 minutes until beef is heated through and some edges are crispy.

Season & finish

Sprinkle smoked paprika, kosher salt, and black pepper over the hash. Taste and adjust seasoning. If you prefer a crisper hash, increase heat to medium-high and cook an additional 2–3 minutes, pressing to form a crust. Stir in chopped parsley just before serving.

Eggs

Choose egg style

Decide whether you want fried, poached, or scrambled eggs. The following steps describe sunny-side up / fried eggs to serve atop the hash.

Fry eggs

In a separate nonstick skillet, heat 1 tablespoon butter and 1 teaspoon olive oil over medium-low heat until the butter melts and the fat is shimmering. Crack eggs into the pan (or crack into a small bowl then slide in). Season with 1/4 tsp salt and 1/4 tsp pepper. Cook gently for 2–3 minutes until whites are mostly set. For sunny-side, cover pan with a lid for 30–60 seconds to finish the whites without flipping. For over-easy, cook until whites set then gently flip and cook 15–30 seconds more.

Plate and serve

Spoon 1/3 of the corned beef hash onto each of three plates, creating a slight well in the center. Top each portion with a fried egg. Sprinkle additional parsley and a light grind of black pepper. Serve immediately.