Aug 24 2026
Restaurants›Rodizio Grill Brazilian Steakhouse Denver›Corn Beef Hash And Eggs Recipe

Corn Beef Hash And Eggs Recipe

Inspired by Rodizio Grill Brazilian Steakhouse Denver
Time40m
Serves2

Corn beef hash and eggs. Both super good!

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Ingredients

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Hash

Eggs

Optional Accompaniments

Method

Hash

  1. 1

    Prepare potatoes

    Bring a medium pot of salted water to a boil. Add the diced potatoes and parboil for 6–7 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander for 2–3 minutes; excess moisture will prevent good browning.

  2. 2

    Preheat pan

    Heat a large skillet (10–12 inch) over medium-high heat. Add the vegetable oil and 1 tablespoon butter; swirl to coat and melt the butter.

  3. 3

    Brown potatoes

    Add the drained potatoes in an even layer. Let them cook undisturbed 3–4 minutes until the undersides develop a golden crust. Flip or move pieces and cook another 3–4 minutes until most pieces are golden brown. Reduce heat to medium if browning too quickly.

  4. 4

    Add aromatics

    Push the potatoes to one side of the pan or make a well in the center. Add the diced onion and green pepper to the hot skillet. Sauté 3–4 minutes until softened and starting to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

  5. 5

    Combine with corned beef

    Crumble or break up the 12 oz corned beef into bite-sized pieces and add to the skillet. Stir and press the mixture into an even layer. Let cook undisturbed 2–3 minutes to brown, then stir and flatten again to develop more crust. Continue 3–5 minutes until the corned beef is heated through and some edges are caramelized.

  6. 6

    Season and finish

    Season the hash with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using). Taste and adjust seasoning. Stir in the remaining tablespoon of butter for gloss and flavor. Sprinkle chopped parsley if desired. Keep warm over the lowest heat or transfer to a warm plate while you cook the eggs.

Eggs

  1. 7

    Fry eggs (sunny-side or over-easy)

    In a separate nonstick skillet, heat 1 teaspoon butter or oil over medium-low heat until shimmering. Crack 4 eggs into the skillet (or crack into a bowl and slide in for neater placement). Season eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper. For sunny-side up: cook 3–4 minutes until whites are set but yolks are runny. For over-easy: cook until whites set, gently flip with a spatula and cook 20–30 seconds more for runny yolk.

  2. 8

    Alternative: scrambled

    If you prefer scrambled: whisk eggs in a bowl with a pinch of salt, heat the pan with the same butter, pour eggs in, stir gently over medium-low heat until soft curds form and eggs are set but moist.

  3. 9

    Serve

    Divide the corned beef hash among 2 plates (about 2 cups per serving). Top each portion with two eggs. Add hot sauce or ketchup on the side and a lemon wedge if using. Serve immediately.

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