Homemade Corned Beef Hash Recipe

Prepare corned beef

If your corned beef comes hot from roasting, let it cool slightly until you can handle it, then trim any excess fat and dice into roughly 1/4- to 1/2-inch cubes. If chilled, warm slightly so it breaks apart easily.

Preheat pan

Place a large heavy skillet (10–12 inches) over medium-high heat. Add the neutral oil and 1 tablespoon of butter and let the butter foam.

Sauté aromatics

Add the diced onion and green bell pepper to the skillet. Cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add potatoes

Add the shredded hash browns to the pan in an even layer. Press down gently with a spatula and let cook undisturbed for 3–4 minutes to develop some browning. Stir and repeat once more, allowing a total of about 6–8 minutes so potatoes get golden and slightly crisp.

Incorporate corned beef

Push the potatoes to the sides to create space in the center of the pan. Add the remaining 1 tablespoon butter and add the diced corned beef. Let the beef brown briefly, 2–3 minutes, then fold together with the potatoes and vegetables so everything is evenly distributed.

Season and deglaze

Sprinkle the smoked paprika, kosher salt, and black pepper over the hash. Add Worcestershire sauce and the stock, scraping up any browned bits from the pan. Continue to cook, stirring occasionally, for another 3–4 minutes so flavors meld and any liquid reduces.

Finish and garnish

Taste and adjust seasoning. If desired, fold in chopped parsley. Keep the hash warm while you prepare the eggs and toast.

Toast bread

Toast the bread slices to your liking (in a toaster or under a broiler). Butter while warm, if desired, and keep warm.

Cook eggs

In a small nonstick skillet over medium heat, add 1 tablespoon butter or oil. Crack two eggs into the pan and cook to your preferred doneness: for sunny-side-up, cover briefly and cook 2–3 minutes until whites are set; for over-easy, cook 2 minutes then flip and cook 20–30 seconds more. Season eggs with a pinch of salt and pepper.

Plate and serve

Divide the corned beef hash between plates (or serve a full portion). Top each portion with a cooked egg (or two, if serving one person). Serve with the buttered toast on the side. Garnish with additional parsley if desired.