Truly Epic Homemade Corned Beef Hash & Eggs
Better-than-from-a-restaurant crispy homemade corned beef hash! Prepare to be amazed! Yes, I think it's worth taking the time to make the corned beef at home. That's what sets this breakfast recipe apart from the sad jarred variety of hash you might buy from the store. With a rich flavor, super crispy crust, tender potatoes, and just a touch of sweetness, this is corned beef hash of my dreams! For optimal enjoyment, top with a poached egg.
Servings: 4 servings
Calories: 274kcal
Equipment
Food processor fitted with blade attachment or chef's knife
10-inch cast-ion skillet or similar size
Ingredients
For the Corned Beef Hash
- 1 large Russet potato, peeled and cut into ½-inch dice
- ½ lb (454g) corned beef, about 1½ cups
- 2 Tbsp (28g) unsalted butter
- 1 small sweet onion, finely diced, about ½ cup
- 1 tsp kosher salt
- 3 Tbsp ketchup
- Freshly ground black pepper, to taste
- 1 Tbsp fresh parsley, finely chopped
For Serving
- Poached eggs (1-2 per person)
Instructions
- Parboil the potatoes. Bring a large pot of salted water to a rapid boil, then add peeled, diced potatoes. Cook for 5-10 minutes, or until they’re fork tender, but not mushy. Drain.
- Shred the corned beef. While the potatoes are cooking, place ½ lb of corned beef in a food processor fitted with blade attachment. Pulse several times until the beef is finely chopped. Alternatively, you can cut the corned beef into a fine dice or use your hands to shred it.
- Cook onion. Heat 2 Tbsp unsalted butter in a large skillet over medium heat. Add 1 diced onion, season with ½ tsp kosher salt, then cook, stirring occasionally, until softened, about 5-7 minutes.
- Add corned beef. Add the chopped corned beef and cooked potatoes, stir well, then cook for 5 minutes.
- Stir in ketchup. Add 3 Tbsp Ketchup, the remaining ½ tsp kosher salt, and ¼ tsp black pepper. Stir until well mixed, then cook for another 5 minutes.
- Flip, then cook until crispy. Use a thin metal spatula to carefully flip the hash over (it’s ok if you have to use the spatula to break it into pieces before flipping). Cook for another 5 minutes, then garnish with a tablespoon of freshly chopped parsley. Enjoy immediately with poached eggs!
Notes
- Nutrition facts do not include poached eggs.
- Poach eggs:
- Cook the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest!
- Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining 2 eggs.
- To make poached eggs in advance: The eggs can be poached 1 day in advance. Store in a sealed container filled with ice cold water, then refrigerate until needed. When ready to eat, heat a saucepan of water on a stovetop over medium heat. When it’s hot, lower each egg into the warm water for 30-60 seconds, then serve.
- To make-ahead: Prepare the hash up to the step of crisping. Cool completely, then store in the refrigerator for up to 2 days. Reheat and crisp in a skillet when ready to serve.
- Store: Leftover corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days.
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Nutrition
Serving: 0.25of the hash | Calories: 274kcal | Carbohydrates: 26g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 1386mg | Potassium: 691mg | Fiber: 2g | Sugar: 7g | Vitamin A: 321IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 2mg
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