American · Breakfast · Easy
Corned Beef Hash
Crispy diced potatoes and savory corned beef with onions and peppers, topped with a fried egg. The best use of leftover corned beef.
The whole recipe in 60 seconds
Corned Beef Hash, in 5 ideas
- A cast iron skillet gives the best crust on the potatoes.
- Par boiling the potatoes first guarantees they cook through and crisp up.
- Press the hash down and leave it alone. Constant stirring prevents browning.
- The crispy bits are the best part. Let them develop.
- A runny yolk on top acts as a sauce for the whole dish.
What you need
Ingredients
- 3 cups diced cooked corned beef
- 3 cups diced potatoes (1/2 inch)
- 1 onion, diced
- 1 bell pepper, diced
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 4 eggs
- Hot sauce for serving
How to make it
Directions
- Boil the diced potatoes 5 minutes until just tender. Drain well.
- Heat butter and oil in a large cast iron skillet over medium high heat.
- Add the potatoes in a single layer. Cook undisturbed 5 minutes until crispy on the bottom.
- Add the onion and bell pepper, cook 3 minutes.
- Stir in the corned beef and Worcestershire. Press down and cook 5 more minutes until crispy in spots.
- Make 4 wells and crack an egg into each. Cover and cook 3 minutes until the whites set.
- Season with salt and pepper. Serve with hot sauce.
This is the reason to make extra corned beef on St. Patrick's Day. The leftovers are better than the original dinner.