Corned Beef Hash Recipe

Simmer the brisket

Place the brisket in a large pot and add water to cover by about 1 inch (approximately 2–3 liters). Add pickling spice, smashed garlic, bay leaves, black peppercorns and 1 teaspoon kosher salt. Bring to a gentle boil over high heat, then reduce to a very low simmer. Partially cover and simmer gently for 2.5–3 hours, or until fork-tender. (If using a store-bought pre-corned brisket, you can skip the pickling step and follow package instructions or simmer 1–1.5 hours to heat through.)

Cool and shred

Remove the brisket from the pot and let cool slightly on a cutting board until you can handle it. Reserve 1/2 cup of the cooking liquid. Using two forks or a chef's knife, shred or finely dice the brisket into roughly 1/4- to 1/2-inch pieces. Refrigerate overnight to let flavors settle (this is the overnight step), or proceed immediately to make the hash.

Roast or parboil potatoes

Preheat oven to 425°F (220°C) if roasting. Toss the cubed potatoes with 1 tablespoon oil and 1/2 teaspoon salt on a rimmed sheet pan. Roast until tender and golden, about 25–30 minutes, turning once halfway. Alternatively, parboil potatoes in salted water for 8–10 minutes until just tender, drain, and dry briefly in the hot pot so they develop a slight crust when fried.

Sauté peppers and onions

While potatoes cook, heat 1 tablespoon neutral oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the diced onion and peppers and sauté until softened and starting to brown, about 6–8 minutes. Season with 1/4 teaspoon salt and a pinch of black pepper.

Combine and crisp the hash

When potatoes are done, add the roasted or parboiled potatoes to the skillet with peppers and onions. Increase heat to medium-high, add remaining 1 tablespoon oil if the pan seems dry, and spread everything into an even layer. Add the shredded/diced corned beef, smoked paprika, thyme, remaining salt and pepper. Let the mixture sit undisturbed for 2–3 minutes to form a crust, then stir or flip in sections to crisp more sides. Continue cooking and pressing down until a good mix of browned/crispy edges develop, about 6–8 minutes total. Taste and adjust seasoning; add up to 2–3 tablespoons reserved cooking liquid if mixture seems dry.

Toast the rye

While finishing the hash, heat a small skillet or toaster. Lightly butter both sides of rye slices and toast in a dry skillet over medium heat until golden and crisp, about 2 minutes per side, or use a toaster. Keep warm.

Fry the eggs over-easy

Melt 1 tablespoon butter in a separate nonstick skillet over medium-low heat. Crack two eggs into the pan, season with 1/8–1/4 teaspoon salt and a grind of pepper. Cook until the whites are set but yolks are still soft, about 2–3 minutes. Carefully flip each egg and cook 15–30 seconds more for over-easy (longer if you prefer runnier or firmer yolks). Remove from heat.

Assemble and serve

Divide the corned beef hash between plates. Top each portion with an over-easy egg (two eggs per serving as described). Place rye toast on the side. Garnish with chopped parsley or chives and serve with hot sauce or mustard on the side if desired.

If using, sprinkle chopped parsley or chives over the eggs and hash. Offer hot sauce or Dijon mustard on the side for guests to add to taste.