Amazing Corned Beef Hash Recipe

Corned beef hash is a beloved comfort dish that transforms simple ingredients into a crispy, savory masterpiece. This hearty meal has roots in both British and American cuisine, traditionally serving as a clever way to repurpose leftover corned beef.

Whether using canned corned beef or leftovers from a previous meal, this recipe creates the perfect balance of crispy potatoes, tender meat, and caramelized onions, all topped with perfectly cooked eggs. The key lies in the technique of achieving those coveted crispy edges while maintaining moisture in the center.

Ingredients & Instructions For Corned Beef Hash

Main Components

• 750g Yukon Gold or russet potatoes, peeled and diced (1.5cm cubes)
• 340g corned beef, chilled and diced
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 4 large eggs

Fats and Seasonings

• 4 tablespoons butter, divided
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Detailed Method

Stage 1: Potato Preparation

1. Fill a large pot with water and add 1 teaspoon salt and 1/2 teaspoon baking soda
2. Bring water to a boil and add diced potatoes
3. Cook for 6-8 minutes until just fork-tender but not falling apart
4. Drain thoroughly in a colander
5. Leave potatoes to steam dry for 2-3 minutes, shaking occasionally

Stage 2: Base Preparation

1. Heat a large cast-iron skillet over medium heat
2. Add 2 tablespoons butter and oil
3. Once butter is foaming, add diced onions
4. Cook for 5-7 minutes, stirring occasionally, until softened and starting to brown
5. Add minced garlic, cook for 30 seconds until fragrant
6. Remove onion mixture to a bowl and set aside

Stage 3: Creating the Hash

1. Add remaining butter to the same pan
2. Add potatoes in a single layer
3. Press down firmly with a spatula
4. Cook undisturbed for 5 minutes until golden brown underneath
5. Add corned beef, onion mixture, and seasonings
6. Press mixture down again and cook for 3-4 minutes
7. Flip in sections using a spatula
8. Repeat pressing and cooking process 2-3 times

Stage 4: Finishing

1. Create 4 wells in the hash using the back of a spoon
2. Crack an egg into each well
3. Cover pan with a lid
4. Cook for 3-4 minutes until egg whites are set but yolks remain runny
5. Season with salt and pepper

Top Tips

• Chill corned beef before dicing for cleaner cuts
• Don’t skip the potato steam-dry step
• Use a heavy-bottomed pan for even heat distribution
• Press down firmly when creating crispy layers
• Let each layer develop a proper crust before flipping

Variations

Classic American

• Add diced bell peppers
• Include chopped fresh parsley
• Serve with hot sauce

British Style

• Use tinned corned beef
• Add Worcestershire sauce
• Serve with brown sauce

Deluxe Version

• Add sautéed mushrooms
• Include caramelized shallots
• Top with hollandaise sauce

Nutritional Information per Serving

Nutrient	Amount
Calories	425
Protein	25g
Fat	28g
Carbohydrates	35g
Fiber	3g
Sodium	680mg

FAQ

Can I use canned corned beef?
Yes, but chill it first for easier cutting and better texture.

How long can I store leftovers?
Store in an airtight container for up to 3 days in the refrigerator.

Can I make this without eggs?
Absolutely, the hash is delicious on its own or with alternative toppings.

What’s the best potato to use?
Yukon Gold or Russet potatoes work best due to their starch content.

Conclusion

This corned beef hash recipe strikes the perfect balance between simplicity and technique, resulting in a dish that’s both comforting and impressive. The key to success lies in patience – allowing each layer to develop proper browning and crispiness.

Whether served for breakfast, brunch, or dinner, this versatile dish can be adapted to suit any taste while maintaining its essential character as a satisfying, hearty meal. The combination of crispy potatoes, tender corned beef, and runny egg yolks creates a classic that continues to stand the test of time.