Porters Classic Cowboy Hash Recipe

prepare potatoes

Bring a medium pot of salted water to a boil. Add the diced russet potatoes and parboil for 6–7 minutes, until just tender but not falling apart. Drain thoroughly and spread on a tray to steam-dry for 5 minutes (this removes excess moisture so potatoes crisp).

heat pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add the neutral oil and 1 tablespoon butter; heat until shimmering and butter is melted.

brown potatoes

Add the parboiled, drained potatoes to the hot skillet in a single layer as much as possible. Let them cook, undisturbed, 4–6 minutes until the bottoms develop a golden-brown crust. Stir or flip pieces and continue to cook 3–4 more minutes to brown other sides.

sauté aromatics

Push the potatoes to the side, add the remaining 1 tablespoon butter. Add the diced onion and green pepper to the pan and sauté 3–4 minutes until softened and edges begin to brown. Stir in the minced garlic and cook 30 seconds until fragrant.

add corned beef & season

Add the shredded/diced corned beef to the skillet and mix with the potatoes and vegetables. Spread into an even layer and press slightly. Allow to sear without stirring for 2–3 minutes to develop a crust, then stir and repeat once more if you want more crisp edges. Sprinkle smoked paprika, black pepper, and kosher salt evenly and taste-adjust if needed.

finish

When the hash is hot throughout and has brown, slightly crispy bits, remove from heat. Stir in chopped parsley if using. Keep warm while you cook the eggs and toast.

cook eggs your way

Use a small nonstick or cast-iron skillet over medium-low heat and add 1 tablespoon butter. For sunny-side-up: crack two eggs into the pan, cover loosely, and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook whites until set (about 2 minutes), flip gently and cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds. For over-hard: cook until yolks are fully set. Season eggs lightly with salt and pepper.

optional sauce

If using, serve hot sauce or steak sauce at the side for diners who want extra heat or tang.

toast & butter

Toast the bread or English muffin to desired doneness. Spread with 1 teaspoon butter while warm.

Divide the hot corned beef hash between plates (or serve a single large portion). Top each portion with two eggs cooked to order. Serve immediately with the toasted bread or English muffin on the side and hot sauce if desired.