Description
Hearty corned beef hash & eggs bring nostalgic diner comfort straight to your kitchen. Crispy potatoes, tender beef, and perfectly runny eggs create a satisfying breakfast that connects home cooks with classic American morning traditions.
Ingredients
Scale
Meat:
- 0.5 pounds (1/2 lb or 226 grams) corned beef
Potatoes and Vegetables:
- 1 large russet potato
- 1 small sweet onion
Seasonings and Condiments:
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon kosher salt
- 3 tablespoons ketchup
- Freshly ground black pepper
- 1 tablespoon fresh parsley
Eggs (for serving):
- 1–2 poached eggs per person
Instructions
- Dice the Russet potato into uniform, small cubes to ensure even cooking and crispy texture.
- Shred the corned beef into bite-sized pieces, removing any excess fat for a leaner result.
- Melt butter in a large skillet over medium-high heat until it starts to foam and turn golden.
- Add finely chopped onions to the skillet, sautéing until they become translucent and slightly caramelized.
- Introduce the diced potatoes to the skillet, spreading them evenly to create a crispy golden crust.
- Incorporate the shredded corned beef into the potato and onion mixture, stirring occasionally.
- Season the hash with kosher salt and generously sprinkle freshly ground black pepper.
- Drizzle ketchup over the hash, stirring to distribute the tangy flavor throughout the mixture.
- Continue cooking for 10-12 minutes, allowing the bottom to develop a crispy, golden-brown crust.
- Gently flip and stir the hash to ensure even browning and heating throughout.
- While the hash is cooking, prepare poached eggs in a separate pot of simmering water.
- Once the hash is crispy and heated through, transfer to serving plates.
- Top each serving with one or two perfectly poached eggs.
- Garnish with freshly chopped parsley for a bright, fresh finish.
- Serve immediately while the hash is hot and eggs are runny.
Notes
- Ensure potato pieces are uniformly diced to guarantee even cooking and a consistent texture throughout the hash.
- Shred corned beef against the grain for tender, melt-in-your-mouth meat that blends perfectly with crispy potatoes.
- Experiment with different herbs like thyme or chives to add a fresh, aromatic twist to the classic corned beef hash flavor profile.
- For a lighter version, swap butter with olive oil and use lean corned beef to reduce overall fat content while maintaining delicious taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 210 mg