Corned Beef Hash Recipe
This easy Corned Beef Hash recipe is hearty, delicious and a great way to use leftover corned beef. Top with fried eggs and you have the ultimate breakfast of champions!
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, sliced
- 4 cloves garlic
- 2 cups shredded cooked corned beef
- 1 pound Russet potatoes, peeled and diced small
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream
- 1 tablespoon vegetable oil
- 4 large eggs
- Chopped parsley for garnishing
- Optional: chili oil for drizzling
Instructions
- Heat 2 tablespoons of butter in a large cast iron skillet, over medium-high heat. Add the onion and cook until softened and starting to brown, about 3 minutes. Then, add the garlic and cook until fragrant, 1 minute.
- Add the shredded corned beef and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove with a slotted spoon and reserve.
- Melt the remaining butter and add the diced potatoes, spreading them into a single even layer. Cook - stirring often - until tender and golden brown, 15-20 minutes.
- Returned the corned beef and onion mixture to the skillet. Stir to combine and season with salt and pepper. Cook, undisturbed, until crispy and browned on the bottom. Flip the hash in sections until the bottom becomes the top.
- Pour the heavy cream on the edges, letting it run down to the bottom of the skillet. Continue cooking until browned and crispy on the other side.
- Taste and adjust seasoning as needed.
- Heat the oil in a large non-stick skillet, over medium heat. Break the eggs, one by one, into a small bowl. Carefully add the eggs to the fully heated pan and let it cook until the whites are completely set and the yolks are done how you like them. (see notes)
- Top the corned beef hash with the eggs, drizzle with chili oil and garnish with chopped parsley.
- Serve immediately!
Notes
- Cooking the eggs in the oven: If you prefer, you can cook the eggs straight in the corned beef hash. Once the hash is cooked to the desired crispiness, make four wells and crack an egg into each of them. Place the cast iron skillet in a preheated (400 degrees F) oven and cook until the whites are set and the eggs are cooked to your liking.
- Don't have a cast iron skillet? This recipe can be made in a large nonstick skillet instead. If cooking the eggs in the oven, the skillet will have to be oven-proof.
- Substitutions:
- Corned Beef - You can use pastrami, short ribs, pulled pork or shredded brisket instead.
- Potatoes - If you don't want to peel and dice potatoes, you can use packaged pre-diced potatoes.
- Parsley - Omit or use any herbs you like!
- Chili oil - Can be omitted or you can use chipotle mayo instead.
Nutrition
Serving: 1g, Calories: 693kcal, Carbohydrates: 29g, Protein: 31g, Fat: 50g, Saturated Fat: 20g, Polyunsaturated Fat: 25g, Cholesterol: 344mg, Sodium: 1271mg, Fiber: 3g, Sugar: 3g