Corned Beef Hash Recipe

Prep the potatoes

Place the diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a gentle boil and parboil 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to steam-dry for 5 minutes. Dry, slightly starchy potatoes help the hash crisp.

Heat pan

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the oil and 1 tablespoon butter; let the butter melt and foam but not burn.

Sauté aromatics

Add the chopped onion and bell pepper to the pan. Cook, stirring occasionally, 4–5 minutes until softened and beginning to brown. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.

Add potatoes

Add the parboiled potatoes to the skillet in an even layer. Press them gently with a spatula and let them cook undisturbed 4–6 minutes until the underside is golden-brown and crispy. Flip or stir to turn other pieces and allow additional browning in 3–5 minute intervals so you develop crisp bits.

Add corned beef

Push the potatoes to the sides and add the diced corned beef to the center. Let the corned beef sit for 2–3 minutes to brown slightly, then stir together with the potatoes and vegetables until evenly combined. Continue to cook and mash lightly with the spatula so small caramelized pieces form, 3–5 minutes.

Season and finish

Stir in smoked paprika, remaining 2 1/2 teaspoons kosher salt (adjust to taste depending on how salty your corned beef is), and black pepper. Add the remaining 1 tablespoon butter and toss to coat. Taste and adjust seasoning. Cook another 1–2 minutes to meld flavors. Remove from heat and sprinkle chopped parsley over the hash.

Toast bread

While the hash finishes, toast the bread slices to your liking in a toaster or in a skillet with a little butter. Keep warm.

Cook eggs (sunny-side or over-easy)

In a nonstick skillet over medium-low heat, add 1 tablespoon butter and let it melt. Crack 2 eggs into the pan, season lightly with salt and pepper. For sunny-side-up: cook undisturbed 3–4 minutes until whites are set and yolks still runny (covering the pan for the last minute helps). For over-easy: cook 2–3 minutes until whites set, gently flip and cook 15–30 seconds more. Remove eggs when done.

Plate and serve

Divide the corned beef hash between plates (or serve a single large portion). Top each portion with an egg and serve with the buttered toast on the side. Serve immediately so eggs remain warm and yolks runny.