Corned Beef Hash
intro
Crispy, savory skillet corned beef hash with tender potatoes, caramelized onions, and runny sunny-side eggs: a cozy, satisfying one-pan comfort meal.
Ingredients
Steps
Prep and parboil potatoes
Scrub russet potatoes, cut into uniform 1/2-inch (1cm) cubes, and place in a pot of heavily salted boiling water. Parboil for 5 minutes over medium-high heat, then drain thoroughly and pat completely dry with paper towels to ensure crispiness. While potatoes boil, finely dice the yellow onion, mince garlic, chop cooked corned beef into 1/4-inch (0.5cm) pieces, and measure out all seasonings.
Crisp potato cubes
Heat 2 tablespoons (30ml) vegetable oil in a 12-inch (30cm) cast iron skillet over medium-high heat (375°F / 190°C). Add dried, parboiled potato cubes in a single even layer, season with 1/4 teaspoon kosher salt, and cook undisturbed for 6-7 minutes until deep golden and crispy on the bottom. Flip the potatoes and cook for another 5-6 minutes until crispy on all sides, then transfer to a clean plate and set aside.
Sauté aromatic base
Reduce heat to medium (350°F / 175°C), add 2 tablespoons (28g) unsalted butter to the same skillet with residual oil. Toss in diced yellow onion and cook for 4 minutes, stirring occasionally, until soft and translucent. Add minced garlic, smoked paprika, chopped fresh thyme, and remaining 1/4 teaspoon kosher salt, cooking for 30 seconds until fragrant, taking care not to burn the garlic.
Combine hash mixture
Add the chopped corned beef and reserved crispy potatoes back to the skillet with the onion mixture. Drizzle 1 tablespoon (15ml) Worcestershire sauce over the top, add 1/4 teaspoon black pepper, and stir gently to evenly distribute all ingredients. Press the mixture firmly into an even, flat layer across the skillet with the back of a spatula.
Crisp hash thoroughly
Let the hash cook undisturbed over medium heat for 8 minutes, until a deep, crispy brown crust forms on the pan-facing side. Use a spatula to flip the hash in large 3-inch sections, press flat again, and cook for another 6 minutes until the second side is crispy and the corned beef reaches an internal temperature of 165°F (74°C).
Cook eggs and serve
Use a spatula to create 4 evenly spaced shallow wells in the top of the cooked hash. Crack one large egg into each well, reduce heat to medium-low (325°F / 160°C), cover the skillet with a tight-fitting lid, and cook for 3-4 minutes for runny sunny-side yolks (or 6 minutes for fully firm yolks). Remove from heat and serve immediately.
Tips
2.Leftover slow-cooked corned beef delivers the best flavor and texture; canned corned beef works as a quick substitute but will produce a softer, less textured hash.
3.Avoid stirring the hash too frequently as it cooks; long, undisturbed cooking periods are required to build the signature crispy crust that defines great corned beef hash.
OMG this recipe is such a game changer! I made it for our lazy Sunday family brunch yesterday and my two picky kids practically licked their plates. I never thought homemade hash could be this easy—35 minutes total is no joke, perfect for when you don’t want to spend all morning in the kitchen. Served it with over-easy eggs and a side of sourdough toast and everyone asked for seconds. 10/10 will be making this on repeat!
Total meal prep win! I whipped this up on Sunday night and portioned it out for weekday breakfasts, and it reheats like a dream. I was worried the potatoes would get mushy, but they held up great all week. Super straightforward even for someone who burns toast half the time, haha. The easy difficulty rating is 100% accurate, I didn’t hit a single snag the whole time.
I brought this hash to our neighborhood block party potluck last weekend and people were swarming the crockpot for it! I added a handful of diced red bell peppers I had wilting in the fridge and it went so fast I didn’t even get a second helping. SO good, I can’t wait to make a full batch just for my husband and I this weekend, no sharing required.
First attempt was a little soggy because I didn’t think to pat the potato cubes dry before tossing them in the skillet, whoops! I tried again two days later and made sure to squeeze off all the excess moisture, and it came out perfectly crispy, just like the diner hash I get at our local spot after early morning hikes. Only knocked off one star because I wish there was a bigger heads up about how important that drying step is for total newbies like me!
OMG this is exactly the corned beef hash I grew up eating at my grandma’s house in upstate New York! I was worried it wouldn’t live up to the nostalgia, but the seasoning is perfectly balanced, no weird artificial aftertaste like the canned store-bought stuff. I tossed in a pinch of extra black pepper and a dash of hot sauce on top, and served it with poached eggs for my birthday breakfast last weekend. Absolute perfection, I’m already planning to make it for my dad when he visits next month.