Hash & Scramble Recipe

Prep the potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt, bring to a simmer over medium-high heat, then reduce to a gentle simmer and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray or paper towels to steam-dry for 5 minutes — removing surface moisture helps achieve a crisp exterior.

Cook aromatics

Heat a large skillet (preferably cast-iron) over medium-high heat. Add 2 tbs neutral oil and 1 tbs unsalted butter. When the butter foams, add the diced onion and red bell pepper and cook, stirring occasionally, for 4–5 minutes until softened and beginning to brown. Add the minced garlic, 1 tsp fresh thyme, and 1/2 tsp smoked paprika; cook 30 seconds until fragrant.

Sear the potatoes

Add the drained potatoes to the skillet in an even layer. Press them gently into the pan and let cook undisturbed 5–7 minutes so a crispy crust forms on the bottom. Then stir or flip pieces to expose new surfaces and continue to cook another 5 minutes, allowing additional browning. Adjust heat as needed so the potatoes brown without burning.

Add corned beef and finish

Add the diced corned beef to the skillet and break it up with a spatula. Cook 3–4 minutes until the corned beef is heated through and has browned edges. Season the hash with 1 tsp kosher salt and 1/2 tsp black pepper, taste, and adjust seasoning. Remove skillet from heat and keep warm while you make the scramble.

Whisk the eggs

In a medium bowl, crack in 4 large eggs, add 2 tbs milk or cream, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy — this gives a creamier scramble.

Cook gently for soft curds

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. When the butter melts and just begins to foam, pour in the egg mixture. Let it sit undisturbed for about 20–30 seconds until the edges set. Using a silicone spatula, gently push the eggs from the edges toward the center in slow folds, forming large, soft curds. Continue gently folding and removing from heat intermittently; cook until the eggs are mostly set but still slightly glossy — they will finish cooking from residual heat. Total cook time about 3–4 minutes.

Divide the hash between plates (or serve family-style right from the skillet). Spoon the soft scrambled eggs over or alongside the hash.

Sprinkle 2 tbs chopped fresh chives over the eggs and hash, add a few dashes (about 2 tsp) of hot sauce to taste, and serve with lemon wedges or pickles on the side for brightness. Serve immediately while everything is hot and the hash remains crisp.