Truly Epic Homemade Corned Beef Hash & Eggs Recipe
This Truly Epic Homemade Corned Beef Hash & Eggs recipe features tender diced potatoes and finely shredded corned beef cooked with sweet onions and ketchup, then pan-fried to a crispy golden finish. Served with perfectly poached eggs, this comforting dish is ideal for a hearty breakfast or brunch with rich, savory flavors and a delightful texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 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, divided
- 3 Tbsp ketchup
- Freshly ground black pepper, to taste
- 1 Tbsp fresh parsley, finely chopped
- Poached eggs (1-2 per person)
Instructions
- Parboil the Potatoes: Bring a large pot of salted water to a rapid boil, then add the peeled and diced potatoes. Cook them for 5-10 minutes until they are fork tender but not mushy. Drain well and set aside.
- Shred the Corned Beef: While the potatoes are cooking, finely chop the corned beef using a food processor fitted with a blade attachment by pulsing several times. Alternatively, you can finely dice the corned beef by hand or shred it into small pieces.
- Cook the Onion: Heat the unsalted butter in a large skillet over medium heat. Add the diced onion and half of the kosher salt (½ tsp). Cook while stirring occasionally for about 5-7 minutes until the onion softens.
- Add Corned Beef and Potatoes: Add the finely chopped corned beef and the cooked potatoes to the skillet. Stir well to combine and cook for 5 minutes, letting the flavors meld.
- Stir in Ketchup and Seasonings: Add the ketchup, the remaining ½ tsp kosher salt, and freshly ground black pepper (about ¼ tsp) to the skillet. Stir thoroughly and cook for another 5 minutes to enhance flavor.
- Flip and Crisp the Hash: Use a thin metal spatula to carefully flip the hash mixture. It’s fine if you need to break it into pieces to flip. Cook for an additional 5 minutes until the hash is browned and crispy on the other side.
- Garnish and Serve: Sprinkle the freshly chopped parsley over the hash. Serve immediately with poached eggs on top or on the side for a classic hearty breakfast.
Notes
- Use Russet potatoes for best texture; they hold up well to parboiling and pan-frying.
- If you don’t have a food processor, finely dice or shred the corned beef by hand.
- Adjust the amount of ketchup and seasoning to your taste preference.
- Ensure eggs are poached to your desired doneness for best experience.
- You can substitute sweet onion with yellow onion if preferred.
- This recipe serves about 2 people when paired with eggs.
Keywords: corned beef hash, homemade corned beef hash, breakfast hash, corned beef recipes, crispy hash, poached eggs, brunch recipes
