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Browned potato and corned beef hash topped with fried eggs.
Andrew Fowler

Corned Beef Hash with Fried Eggs

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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.