Description

This recipe is all about texture and flavor—crispy potatoes, salty corned beef, caramelized onions, and that creamy egg yolk running through the hash.

Ingredients

Scale

For the Hash:

2 tbsp butter (or oil)
1 small onion, diced
2 cups cooked corned beef, chopped into small pieces
2 cups potatoes, peeled and diced (Yukon Gold or Russet work best)
½ tsp garlic powder
½ tsp smoked paprika (optional, for extra flavor)
½ tsp salt (adjust based on the saltiness of your corned beef)
½ tsp black pepper
1 tbsp Worcestershire sauce (adds depth)
1 tbsp fresh parsley, chopped (plus more for garnish)

For the Eggs:

4 large eggs
1 tbsp butter (for frying the eggs)
Salt and pepper, to taste

For Serving:

Toasted bread or English muffins
Hot sauce (optional)

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Instructions

Step 1: Prep the Ingredients

Chop your cooked corned beef into small, bite-sized pieces. Dice the potatoes into small cubes (about ½ inch thick) to ensure they cook quickly and evenly.

Step 2: Crisp Up the Potatoes

Heat 2 tbsp of butter in a large skillet over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start turning golden brown and crispy.

Step 3: Sauté the Onions & Corned Beef

Add the diced onion to the skillet with the potatoes. Cook for another 3-4 minutes, stirring occasionally, until the onions soften.

Add the chopped corned beef, garlic powder, smoked paprika, Worcestershire sauce, salt, and pepper. Stir everything together and let it cook for another 5-7 minutes, allowing the corned beef to get crispy edges.

Step 4: Cook the Eggs

In a separate small pan, melt 1 tbsp butter over medium-low heat. Crack the eggs into the pan and cook to your desired doneness:

For sunny-side up: Cook for 3-4 minutes until the whites are set but the yolk is still runny.
For over-easy: Flip the eggs and cook for another 30 seconds.
For scrambled: Whisk the eggs and cook, stirring occasionally, until set.

Step 5: Assemble & Serve

Spoon the crispy corned beef hash onto plates and top each portion with a fried egg. Garnish with fresh parsley and serve with toast or an English muffin. Enjoy!