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Corned Beef Hash with Fried Eggs
Melissa Hart

Corned Beef Hash with Fried Eggs

Good corned beef hash needs broad griddle contact and long undisturbed stretches. Chop the beef and potatoes to the same size, press the mixture flat and quit stirring. Crisp edges are the reason to order it.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cups cooked Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 cups cooked corned beef cut into 1/2-inch cubes
  • 1 cup finely diced yellow onion
  • 3 tbsp unsalted butter divided
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 large eggs

Method
 

  1. Melt 2 tablespoons butter on a large cast-iron griddle over medium-high heat and cook the onion for 5 minutes until soft.
  2. Add the potatoes, corned beef, salt and pepper, mix once and press the hash into an even layer.
  3. Cook undisturbed for 6 minutes until the underside forms a deep brown crust, turn the hash in broad sections and cook for 5 minutes more.
  4. Melt the remaining butter in a separate skillet and fry the eggs until the whites are set and the yolks remain soft, or to your preferred doneness.
  5. Divide the crisp hash among 4 plates and set one fried egg on each serving.