Corned Beef Hash Recipe

Roast/Simmer Corned Beef (make ahead, 2–3 hours)

Place the corned brisket in a large pot or Dutch oven and add enough water to cover (about 2 L). Add pickling spice and bay leaves. Bring to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer. Cover and simmer until fork-tender, about 2 to 2 1/2 hours for a 1.2 kg piece. Alternatively roast in a 325°F (160°C) oven covered for 2 to 2 1/2 hours. Remove brisket and let rest 10–15 minutes, reserving 1/2 cup of the cooking liquid. Shred or finely dice the corned beef into roughly 1/4-inch pieces. Set aside.

Prepare and Cook Vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When butter foams, add the diced onion and cook until softened and beginning to brown, about 5 minutes. Add the diced green bell pepper and cook 2–3 minutes more until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Cook Potatoes and Corned Beef

Push vegetables to the side, add the thawed/shredded hash browns in an even layer. Let cook undisturbed 4–5 minutes to develop a golden crust, then flip or stir in sections to brown the other side another 4–5 minutes. Add the shredded/diced corned beef to the pan. Sprinkle smoked paprika, Worcestershire sauce, kosher salt, and black pepper evenly over the mixture. Stir to combine and press down lightly with a spatula to encourage additional browning. Continue cooking, stirring occasionally, until the corned beef is heated through and potatoes are nicely crisped, about 6–8 minutes. If the mixture seems dry, add up to 2–3 tbsp of the reserved cooking liquid or a splash of oil.

Finish Hash

Taste and adjust seasoning with additional salt and pepper if needed. Stir in chopped parsley and remove from heat. Keep warm while you cook eggs and toast.

Toast Bread

While hash rests, toast bread slices in a toaster or in a skillet with a little butter until golden. Keep warm.

Cook Eggs

In a nonstick skillet over medium-low heat, melt 1 tbs butter. Crack two eggs into the pan for each serving (total 4 eggs for 2–3 servings) and cook to desired doneness: sunny-side up (cover pan for whites to set) about 3–4 minutes, or over-easy (flip once) about 2 minutes after flipping. Season eggs with 1/8–1/4 tsp salt and a pinch of black pepper while cooking. Repeat with remaining eggs, adding remaining butter if needed.

Assemble and Serve

Divide corned beef hash among plates (about 1 to 1 1/2 cups per serving). Top each portion with two eggs. Serve with two slices of buttered toast per plate. Garnish with extra parsley, a grind of black pepper, or hot sauce if desired.