Corned Beef Hash Recipe

If using raw potatoes, place diced potatoes in a pot of cold salted water, bring to a boil and parboil 6–7 minutes until just tender but not falling apart. Drain and let steam-dry briefly. If using leftover cooked potatoes, skip parboil.

Shred or chop corned beef into roughly 1/4–1/2-inch pieces so it mixes evenly with the potatoes.

Grate the Swiss cheese and chop the parsley. Bring eggs to room temperature for more even cooking if possible.

Heat pan

Place a large heavy skillet (10–12 inch) over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When the butter foams and oil shimmers, proceed.

Cook onions

Add the diced onion and a pinch of salt to the skillet. Cook, stirring occasionally, until translucent and starting to brown, about 5–6 minutes.

Add potatoes

Add the parboiled or cooked diced potatoes to the skillet. Spread into an even layer and let cook undisturbed 3–4 minutes to develop a golden crust; then flip or stir and continue to brown on other sides 3–4 minutes.

Add corned beef

Add the shredded corned beef to the potatoes and onions. Break up any large pieces with a spatula. Press the mixture into an even layer and let it cook without stirring 3–4 minutes to get a crisp bottom; then stir and repeat one more time if you want extra crispiness, about 6–8 minutes total after adding beef.

Season and finish

Season the hash with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (adjust to taste). Stir in 1 tablespoon butter and scatter half of the grated Swiss cheese over the hash. Cover the skillet for 1–2 minutes to melt the cheese slightly. Taste and adjust seasoning. Stir in chopped parsley just before plating.

While the hash rests under the lid, wipe out a medium nonstick skillet and return to medium-low heat. Add 1 tablespoon butter and let it melt and foam, tilting the pan to coat.

Crack eggs into the skillet (one at a time into a small bowl if desired) and cook sunny-side up on medium-low. Season each egg with 1/8 teaspoon salt and a light sprinkle of black pepper. Cook until whites are set but yolks remain runny, about 3–4 minutes. For slightly set tops, cover the pan for 30–45 seconds.

Carefully remove eggs with a spatula and keep warm on a plate.

Toast the 4 slices of bread to desired doneness (use a toaster or skillet). Butter the toast while warm with the 2 tablespoons butter reserved for toast.

Divide the corned beef hash among four plates (about 1 cup per serving). Sprinkle remaining grated Swiss cheese on top so it melts from the residual heat.

Top each portion of hash with a sunny-side-up egg. Garnish with additional chopped parsley if desired.

Serve with two slices of buttered toast alongside each plate. Enjoy immediately.