Slow-Cooked Corned Beef Hash
A rustic, comforting hash made with tender, pull-apart slow-cooked corned beef, crispy skillet potatoes, and caramelized onions. Perfectly finished with a fried or poached egg on top.
Equipment
- Large cast-iron skillet
- Spatula
- Chef's knife
- Cutting board
Ingredients
Main
- 3 cups Leftover slow-cooked corned beef — Chopped or shredded
- 3 cups Russet potatoes — Peeled and cut into 1/2-inch dice
- 1 large Yellow onion — Finely chopped
- 3 tablespoons Unsalted butter — Divided
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper — Freshly ground
- 4 whole Eggs — For serving
- 2 tablespoons Fresh parsley (optional) — Chopped, for garnish
Main
| 3 cups | Leftover slow-cooked corned beef | Chopped or shredded |
| 3 cups | Russet potatoes | Peeled and cut into 1/2-inch dice |
| 1 large | Yellow onion | Finely chopped |
| 3 tablespoons | Unsalted butter | Divided |
| 1 tablespoon | Olive oil | |
| 1 teaspoon | Garlic powder | |
| 1 teaspoon | Smoked paprika | |
| 0.5 teaspoon | Black pepper | Freshly ground |
| 4 whole | Eggs | For serving |
| 2 tablespoons | Fresh parsley (opt.) | Chopped, for garnish |
Instructions
-
Place the diced potatoes in a microwave-safe bowl with a splash of water. Cover and microwave for 3-4 minutes until slightly tender but not fully cooked. Drain well.
~5 minPar-cooking the potatoes ensures they cook through in the skillet without burning the onions or beef. -
Heat 2 tablespoons of butter and the olive oil in a large cast-iron skillet over medium heat. Add the chopped onion and cook until softened and translucent.
~5 min -
Add the par-cooked potatoes to the skillet. Spread them out in an even layer and let them cook undisturbed for 4-5 minutes to develop a crispy crust. Stir and repeat until potatoes are golden brown.
~10 minResist the urge to stir constantly; leaving the potatoes alone is the secret to a good crust. -
Stir in the chopped slow-cooked corned beef, garlic powder, smoked paprika, and black pepper. Press the mixture down into the skillet with a spatula to form a hash crust. Cook undisturbed for 3-4 minutes, then flip sections and press down again.
~8 minYou likely won't need to add salt since corned beef is already quite salty. -
In a separate non-stick pan, fry the eggs in the remaining 1 tablespoon of butter to your desired doneness (sunny-side up or over-easy recommended).
~4 minAlternatively, make 4 wells in the hash, crack the eggs directly into the skillet, cover, and cook on low for 5 minutes until the whites are set. -
Divide the hot corned beef hash onto plates. Top each portion with a fried egg and garnish with fresh chopped parsley.
~2 min
Tips & Storage
- Use cold, day-old cooked potatoes if you have them, as they crisp up even better than freshly par-cooked potatoes.
- A cast-iron skillet is highly recommended for this recipe to get the best crunchy texture on the hash.
- If your corned beef is very lean, you may need an extra drizzle of oil to help the hash crisp.
- Storage: Store leftover hash (without the eggs) in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat until hot and crispy.