How to make Corned Beef Hash – or any kind of hash! Corned beef and potatoes are just one option. Here’s the formula for turning leftovers into a feast.
- 4 tbsp buter, divided
- 1 tbsp extra virgin olive oil or vegetable oil
- 1 large yellow onion
- 1 red bell pepper
- 3 cups diced cooked corned beef
- 2 cups roasted potatoes, cut into 1/2-inch pieces – OR frozen hash brown potatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp grainy mustard (optional)
- 1/3 cup chopped fresh parsley
- Salt and pepper
- 4 large eggs
- 1/4 cup chopped fresh chives (optional)
- Preheat the oven to 200 degrees.
- Heat 1 tablespoon of the butter and the tablespoon of oil in a large skillet set over medium heat. Add the diced onions and peppers. Cook, stirring frequently, until soft and just beginning to brown.
- Add the cooked onions and peppers to a large bowl. Add the diced corned beef, potatoes, Worcestershire sauce, mustard, and parsley. Stir to combine.
- Add another tablespoon of butter to the skillet and set it back over medium heat. When the butter is melted, add half corned beef hash mixture. Use the back of a spatula to press the mixture against the bottom of the skillet, spreading it out into an even layer. Sprinkle the hash with about 1/2 tsp salt and pepper. Let cook without stirring for about 6 minutes, until the bottom of the hash is beginning to get crispy and brown. Stir and cook for another 5-6 minutes, using the spatula to mash the hash slightly as you move it around in the skillet.
- Dump the hash out onto two plates. Cover them loosely with aluminum foil and put them in the oven to keep warm.
- Repeat step #4 to cook the rest of the hash, filling two more plates, covering them with foil, and placing them in the oven to keep warm.
- Add one more tablespoon of butter to the skillet and set it back over medium heat. When the butter has melted, crack 4 eggs into the skillet, sliding them into the pan one at a time, being careful to not break the yolks. Turn the heat down to medium-low and sprinkle the eggs with a bit of salt and pepper. Let the eggs cook undisturbed until the whites are nearly set and the yolks are beginning to thicken but are not hard. Use a spatula to gently flip he eggs over, letting them cook on the other side for only about 5 seconds.
- Top each plate with one egg, sprinkle with chives, and serve.