Corned Beef Hash Recipe

Par-cook the potatoes

Place the diced potatoes in a pot of salted water and bring to a simmer. Cook until just tender but not falling apart, about 6–8 minutes. Drain thoroughly and let steam-dry for a few minutes so excess moisture evaporates.

Crisp the potatoes

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer. Let sear without stirring for 3–4 minutes to form a crust, then stir/flip and continue to brown another 4–6 minutes until golden and crispy. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Transfer potatoes to a plate and keep warm.

Cook aromatics

Wipe the skillet if needed and add remaining 1 tablespoon oil and 1 tablespoon butter over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine corned beef

Add the shredded/diced corned beef to the skillet with the onions. Break up any large pieces with a spatula and spread into an even layer. Cook without stirring for 2–3 minutes to let a crust form, then stir and let cook another 2 minutes. Sprinkle smoked paprika and the remaining 1/2 tsp kosher salt; adjust seasoning to taste.

Finish hash

Return the crispy potatoes to the skillet and fold gently to combine with the corned beef and onions. Press down and cook 1–2 minutes more to marry flavors and re-crisp edges. Stir in chopped parsley, taste and adjust salt/pepper.

While potatoes par-cook, heat 1 tablespoon butter (or butter + oil) in a small skillet over medium-low heat. Add the thinly sliced onion and 1/4 tsp salt and cook slowly, stirring every few minutes, until deep golden and soft, 20–30 minutes. If onions dry out, add a splash of water. Optional: stir in 1 tsp brown sugar halfway through to speed caramelization. Finish with 1 tsp balsamic vinegar, stir, then remove from heat and keep warm.

Bring 4 cups water and 3/4 tsp salt to a gentle boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thickened and tender, 25–35 minutes (stone-ground grits take longer than quick grits). Stir in 2 tablespoons butter and 1/2 cup milk; adjust consistency with extra milk or water if desired. Taste and season with 1/4 tsp black pepper and more salt if needed. Keep warm, covered, on the lowest heat.

Cook eggs to order: heat a small nonstick skillet with 1 tsp butter or oil over medium. For sunny-side-up, crack eggs into the skillet, cover, and cook until whites are set but yolks still runny, about 2–3 minutes. For over-easy/medium, cook until whites set, flip gently, and cook 30–60 seconds more depending on desired yolk doneness. For fried/over-hard scramble accordingly. Season eggs with a pinch of salt and pepper.

Assemble the plate: spoon a generous serving of warm grits onto each plate. Add a portion of the corned beef hash beside or on top of the grits. Top the hash with the two eggs any style. Spoon caramelized onions over the hash (or serve alongside). Garnish with chopped chives or parsley and a dash of hot sauce if desired.

Serve immediately so the eggs remain warm and yolks (if runny) mix into the hash and grits.