Restaurants›WestEnd Farm To Table›Corned Beef Hash Recipe

Corned Beef Hash Recipe

Inspired by WestEnd Farm To Table
Time45m
Serves2

Corned Beef Hash, served with two eggs and your choice of toast.

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Ingredients

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Hash

Eggs & Toast

Method

Hash

1

Prepare potatoes

Place the diced potatoes into a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender, about 6–8 minutes. Drain thoroughly and let steam-dry in the colander for 2–3 minutes.

2

Preheat pan

Heat a large heavy skillet (10–12 inches) over medium-high heat. Add the vegetable oil and swirl to coat.

3

Brown aromatics

Add the chopped onion and diced green pepper to the hot oil. Sauté, stirring occasionally, until softened and starting to brown, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

4

Crisp the potatoes

Add the cooked, drained potatoes to the skillet in an even layer. Press gently with a spatula and let them cook undisturbed for 3–4 minutes so a golden crust forms. Stir or flip sections and continue to cook until most potato pieces are golden and crisp, about another 4 minutes.

5

Add corned beef

Break up the corned beef into bite-sized pieces and add to the skillet. Stir to combine with the potatoes and vegetables, pressing down occasionally to allow more crisping. Cook 4–6 minutes until the corned beef is heated through and some edges are caramelized.

6

Season

Push the mixture to one side of the pan and add the butter to melt. Stir the butter through the hash, then add Worcestershire sauce, smoked paprika, black pepper, and salt. Taste and adjust seasoning if needed. Continue cooking 1–2 minutes to meld flavors.

7

Finish & garnish

Remove from heat. If desired, sprinkle chopped fresh parsley over the hash for color and freshness.

Eggs & Toast

8

Toast bread

While the hash is finishing, toast the bread slices to your desired doneness and spread a thin layer of butter on each slice.

9

Fry eggs

In a small nonstick skillet, heat 1 tablespoon butter over medium-low heat until foaming. Crack two eggs into the pan. For sunny-side-up: cover the pan and cook until whites are set and yolks still runny, about 3–4 minutes. For over-easy: cook until whites set, flip gently, and cook 15–30 seconds more. Season with a pinch of salt and pepper.

10

Plate

Divide the corned beef hash between two plates or serve both eggs on one portion if making a single serving. Top each portion with a fried egg. Serve with two slices of buttered toast on the side.