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Taking a bite of corned beef hash with fried eggs.

Corned Beef Hash {with Fried Eggs}


  • Author: RebeccaBlackwell
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 200 degrees.
  2. 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.
  3. Add the cooked onions and peppers to a large bowl. Add the diced corned beef, potatoes, Worcestershire sauce, mustard, and parsley. Stir to combine.
  4. 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.
  5. Dump the hash out onto two plates. Cover them loosely with aluminum foil and put them in the oven to keep warm.
  6. 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.
  7. 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.
  8. Top each plate with one egg, sprinkle with chives, and serve.