Jul 30 2026
Restaurants›Sunrise Cafe›Corned Beef Hash Recipe

Corned Beef Hash Recipe

Inspired by Sunrise Cafe
Time40m
Serves2

Make Corned Beef Hash Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Hash

Eggs + Toast

Method

Hash

  1. 1

    Prep potatoes

    Bring a medium pot of salted water to a boil. Add the diced russet potatoes and parboil for 6 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 1–2 minutes to remove excess moisture.

  2. 2

    Cook aromatics

    Heat a large cast-iron or heavy skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. Once butter foams, add the diced onion and green pepper. Cook, stirring occasionally, for 5–6 minutes until softened and starting to brown. Add the minced garlic and cook 30 seconds until fragrant.

  3. 3

    Brown potatoes

    Push the softened aromatics to one side of the skillet and add the remaining 1 tablespoon butter. Spread the parboiled potatoes in an even layer in the pan. Let them cook undisturbed for 4–5 minutes to develop a brown crust, then flip or stir to brown other sides for another 3–4 minutes.

  4. 4

    Add corned beef

    Add the shredded diced corned beef to the skillet and stir to combine with potatoes and aromatics. Press mixture into an even layer and cook without stirring for 3–4 minutes so the beef and potatoes crisp on the bottom. Stir and repeat once more if you want extra crispness.

  5. 5

    Season and finish

    Sprinkle Worcestershire sauce, smoked paprika, black pepper, and kosher salt over the hash. Stir to distribute and cook 1–2 more minutes to meld flavors. Taste and adjust seasoning. Remove from heat and stir in chopped parsley, reserving a little for garnish.

Eggs + Toast

  1. 6

    Toast bread

    While the hash is finishing, toast the bread slices in a toaster or in a separate skillet over medium heat with a little butter until golden and crisp. Keep warm.

  2. 7

    Cook eggs (fried/sunny-side or over-easy)

    In a small nonstick skillet, heat the remaining 1 tablespoon butter over medium-low. Crack two eggs into the pan (or cook in batches). Sprinkle each with a pinch of salt and pepper. For sunny-side-up: cook gently until whites are set but yolks remain runny, 3–4 minutes; for over-easy: cook until whites set, flip carefully and cook 30–45 more seconds. Repeat for remaining eggs.

  3. 8

    Plate and serve

    Divide the corned beef hash between two plates (about 1 cup per serving). Top each portion with two eggs. Place two slices of buttered toast on the side. Garnish with remaining chopped parsley and a grind of black pepper. Serve immediately.

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