Description
This easy corned beef hash recipe is a hearty and savory dish perfect for breakfast or brunch. Featuring tender boiled potatoes, flavorful corned beef, and aromatic herbs, all topped with perfectly cooked eggs, it’s a satisfying meal that comes together quickly on the stovetop with a deliciously crispy texture.
Ingredients
Vegetables & Herbs
- 1 yellow onion, diced
- 2 lbs boiled potatoes, diced
- 2 tbsp minced chives
- 1 tbsp minced fresh parsley
Protein
- 2 1/2 cups diced cooked corned beef
- 4 eggs
Dairy & Fats
- 4 tbsp butter (divided in two portions of 2 tbsp each)
Seasonings
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Prepare Ingredients: Dice the yellow onion, boiled potatoes, and cooked corned beef into small, evenly sized pieces and set them aside for cooking.
- Sauté Onions: Preheat a large pan over medium heat and add 2 tablespoons of butter. Once melted, add the diced onions and sauté until they become golden brown and fragrant, enhancing their sweetness.
- Cook Corned Beef: Add the diced corned beef to the pan with the onions. Cook together, stirring occasionally, until the corned beef is fully heated through and slightly browned.
- Add Potatoes and Butter: Incorporate the diced boiled potatoes and the remaining 2 tablespoons of butter into the pan. Season generously with salt and fresh cracked black pepper. Stir everything gently and allow the butter to melt and coat the mixture evenly.
- Saute to Crisp: Let the hash sauté for about 15 minutes, avoiding too frequent stirring so a crispy, browned crust can form on the bottom. Stir occasionally to ensure even cooking but maintain the desired crispiness.
- Add Fresh Herbs: Once the hash is nicely browned and heated through, stir in the minced chives and fresh parsley for brightness and aroma. Mix well before serving, or proceed to add eggs if desired.
- Prepare for Eggs: Lower the heat to medium-low to gently cook the eggs without burning the hash. Create four small wells in the hash mixture to hold the eggs.
- Crack Eggs into Wells: Crack one egg into each of the wells you formed. Season each egg with a pinch of salt and freshly cracked black pepper.
- Cook Eggs Covered: Cover the pan with a lid and cook the eggs until the whites are set and the yolks reach your preferred doneness, typically about 5–7 minutes for runny yolks or longer for firm yolks. Serve immediately.
Notes
- For best texture, use boiled potatoes that have cooled completely before dicing.
- You can substitute fresh parsley and chives with other fresh herbs like thyme or scallions for a different flavor profile.
- If you prefer a vegetarian version, omit the corned beef and add mushrooms or smoked tofu instead.
- Adjust salt carefully as corned beef can be quite salty.
- Use a non-stick or cast iron pan for best crispy results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
