Corned Beef Hash Recipe
shredded corned beef, home fries, poached eggs, & parmesan cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Corned Beef & Potatoes
Parmesan Cream Sauce
Poached Eggs & Garnish
Method
Corned Beef & Potatoes
- 1
- 2
Crisp the potatoes
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When butter foams, add par-cooked potatoes in a single layer. Let brown without stirring for 3–4 minutes, then stir or toss to brown other sides, about 6–8 minutes total, until golden and crisp. Season with 1/2 tsp salt and 1/2 tsp pepper. Transfer potatoes to a plate.
- 3
Sauté aromatics
Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet. Add chopped onion and cook, stirring occasionally, until softened and beginning to caramelize, 6–8 minutes. Add minced garlic and smoked paprika (if using); cook 30–45 seconds until fragrant.
- 4
Combine with corned beef
Add shredded corned beef to the skillet with onions, breaking up any larger pieces. Cook, stirring, until the beef is heated through and begins to brown at the edges, 4–5 minutes. Return the crispy potatoes to the pan and fold gently to combine. Taste and adjust seasoning with remaining salt and pepper. Stir in chopped parsley. Keep warm on lowest heat while you make the sauce and poach eggs.
Parmesan Cream Sauce
- 5
Make a roux
In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking, for 1–2 minutes to remove raw flour taste but do not brown.
- 6
Add dairy
Slowly whisk in the milk and heavy cream, a little at a time, until smooth. Bring to a gentle simmer, whisking frequently, and cook until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
- 7
Finish the sauce
Remove from heat and whisk in grated Parmesan, Dijon mustard, salt, pepper, and lemon juice if using. Taste and adjust seasoning. Keep the sauce warm; if it thickens too much, thin with a tablespoon or two of milk.
Poached Eggs & Assembly
- 8
Prepare poaching water
Fill a wide, shallow pan with 3–4 inches of water. Bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar to the water to help eggs coagulate.
- 9
Poach the eggs
Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center (or simply lower the ramekin near the surface and slide the egg in). Poach for 3–3.5 minutes for a runny yolk or 4–5 minutes for set whites and medium yolks. Remove with a slotted spoon and drain briefly on paper towel. Repeat with remaining eggs, keeping them warm in a shallow bowl in warm water if needed.
- 10
Plate
Divide the corned beef hash between four plates, shaping into neat rounds if desired. Spoon warm Parmesan cream sauce over each portion (about 3–4 tablespoons each). Top each serving with a poached egg. Sprinkle with snipped chives and additional grated Parmesan, and garnish with microgreens or parsley if using. Serve immediately.