Corned Beef Hash Recipe

Par-cook the potatoes

Place diced potatoes in a pot of cold salted water. Bring to a simmer and cook for 6–8 minutes until just tender but still holding shape. Drain and spread on a tray to steam-dry for a few minutes; cool slightly.

Sauté aromatics

In a large skillet over medium heat, warm the vegetable oil and 1 tablespoon butter. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add the minced garlic and cook 30 seconds more.

Crisp the potatoes

Increase heat to medium-high, add the remaining 1 tablespoon butter and the par-cooked potatoes. Spread in an even layer and let cook undisturbed for 3–4 minutes to brown. Stir or flip sections to allow more surfaces to crisp, repeating until potatoes are golden and crisp in places, about 6–8 minutes total.

Combine with corned beef

Add the diced corned beef to the skillet and stir to combine. Press down with a spatula and let sit 2–3 minutes to develop some crust. Stir again and continue cooking until beef is heated through and some edges are browned, about 3–4 minutes.

Season and finish

Stir in smoked paprika, salt, black pepper, and optional Worcestershire sauce. Taste and adjust seasoning. Remove from heat and fold in chopped parsley. Keep warm while you cook the eggs and make hollandaise.

Fry the eggs

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack two eggs into the pan and cook to your preference: for sunny-side, cover and cook until whites are set but yolks still runny (about 3–4 minutes); for over-easy, cook until whites set, flip gently and cook 20–30 seconds more. Season with salt and pepper. Keep warm.

Prepare a warm water bath

Bring a pot of water to a gentle simmer. Use a heatproof bowl that will sit over (but not touch) the water for the double-boiler method.

Whisk egg yolks

In the heatproof bowl, whisk the egg yolks with the lemon juice until slightly thickened and lighter in color.

Tempering and emulsifying

Place the bowl over the simmering water. Whisk constantly while slowly drizzling in the warm melted butter (in a thin stream) until the mixture emulsifies and thickens into a hollandaise-like sauce, about 3–5 minutes. Remove from heat.

Finish Russian hollandaise

Whisk in the prepared Russian dressing to the hollandaise base until smooth. Season with salt and a pinch of cayenne or a few drops of hot sauce if desired. Keep warm (do not reheat aggressively) until serving.

Divide the corned beef hash between two plates or mound on a single serving plate. Top each portion with a fried egg. Spoon Russian hollandaise over the eggs or around the dish. Garnish with chopped chives or parsley and serve with lemon wedge if using.