Don’t have leftover corned beef? Make some using my Corned Beef From Scratch tutorial or my Slow Cooker Corned Beef recipe.
A simple and filling breakfast recipe!
I don’t always eat breakfast, but when I do, it has to be epic. This corned beef hash is just that: epic. Chunks of savory, slightly salty corned beef combined with crispy yet fluffy diced potatoes, onions, garlic and – the piece de resistance – fried eggs. Don’t skip the fried eggs! Once you see the runny yolks running into the hash you will see what I mean. Perfection! And what we call in the food blogging world: yolk porn.
Grocery List
WHAT YOU’LL NEED TO BUY:
1 pound Russet potatoes1 medium yellow onion4 cloves garlic1 bunch parsley4 large eggs1/2 Pint heavy cream1 stick butter2 cups shredded corned beef (you can use leftovers or cook one for this recipe.)Optional: Chili oil, for drizzling before serving
PANTRY ESSENTIALS:
Ingredients I’m assuming you already have in your pantry. But, if not, make sure to buy them as well!
Salt Pepper Vegetable oil, for frying the eggs.
What kind of potatoes are best for hash browns?
If you’re after a crispy, almost caramelized hash, go for starchy potatoes, like Russets. The starchier, the better. Russets have a higher starch/lower water content, so they become dry on the outside and fluffy inside when cooked, which makes them the best choice for this corned beef hash recipe! That being said, if all you have at home are Yukon Golds, those would work too, but your hash won’t get as crispy.
Can I use pre-diced potatoes?
Yes. I have made this corned beef hash recipe using packaged diced potatoes – the kind you find refrigerated, by the eggs and bacon – and it turned out just fine, perhaps just a bit softer than how I like it.
How to make corned beef hash
Almost all corned beef hash recipes you’ll find online claim to be one pan or one skillet. Unfortunately, mine is not, because I like to fry my eggs separately. I like my fried eggs to have golden, crispy edges and runny yellow yolks, and the only way to achieve that is cooking them in a separate skillet. To me, fried egg perfection is worth an extra pan to wash! If you don’t care about how your eggs come out, go ahead and make 4 shallow indentations in the hash at the end, crack your eggs in them and pop the skillet in the oven (at 400 degrees) until the eggs are done. Recommended tools: cast iron skillet, nonstick pan. Here’s how I make this corned beef hash recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Can I use pastrami instead of corned beef?
Yes, you can use shredded pastrami. You can also use braised short ribs, pork shoulder and/or brisket. If it’s fatty and shreddable, it will make delicious hash!
How long will leftovers keep?
Corned beef hash is best enjoyed freshly made. However, if you have leftovers, you can keep them in an airtight container in the fridge for a couple of days. When ready to eat, heat a little butter – or olive oil – in a skillet and add the hash, frying until crispy again.
What goes well with this corned beef hash recipe?
This dish is already a meal in itself. That being said, I like to drizzle chili oil (or some chipotle mayo) on my corned beef hash and to serve it with toast and hot sauce on the side. Also, while this is technically a breakfast recipe, it is delicious no matter what time it’s served. It is a great breafast-for-dinner meal!
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