📝 About This Recipe
This ultimate breakfast comfort food traces its roots back to the busy diners of the American Northeast, where leftover brisket was transformed into a crispy, salty masterpiece. Our version balances tender, savory corned beef with buttery Yukon Gold potatoes and a hint of aromatic spice, creating a texture that is shatteringly crisp on the outside and melt-in-your-mouth tender within. It is the quintessential fast-food breakfast staple, reimagined with chef-level precision for the home kitchen.
🥗 Ingredients
The Hash Base
- 12 ounces Cooked Corned Beef (finely diced or shredded)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/4-inch cubes)
- 1 large Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely diced for color and sweetness)
- 3 cloves Garlic (minced)
Fats and Seasonings
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons Vegetable Oil (high smoke point preferred)
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Kosher Salt (adjust based on saltiness of beef)
- 1 teaspoon Black Pepper (freshly cracked)
For Serving
- 4 pieces Large Eggs (fried sunny-side up or poached)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 bottle Hot Sauce (optional, for serving)
- 2 stems Green Onions (thinly sliced)
👨🍳 Instructions
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1
Place the cubed potatoes in a medium pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 5-7 minutes until just barely fork-tender. Drain well and pat dry with paper towels.
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2
While potatoes simmer, finely dice your cooked corned beef. Aim for small, uniform pieces to ensure every bite has a mix of meat and potato.
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3
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large (12-inch) heavy-bottomed skillet, preferably cast iron, over medium-high heat.
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4
Add the diced onions and red bell peppers to the skillet. Sauté for 4-5 minutes until the onions are translucent and starting to brown at the edges.
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5
Stir in the minced garlic, smoked paprika, dried thyme, and black pepper. Cook for 1 minute until fragrant.
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6
Push the vegetables to the outer edges of the pan. Add the remaining 2 tablespoons of butter and 1 tablespoon of oil to the center.
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7
Add the par-boiled potatoes and the diced corned beef to the skillet. Toss everything together to coat in the seasoned fat, then spread the mixture into an even layer.
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8
Drizzle the Worcestershire sauce evenly over the top of the hash.
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9
Press down firmly on the mixture with a large metal spatula. Let it cook undisturbed for 6-8 minutes. This 'hard sear' is crucial for developing the signature crust.
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10
Use the spatula to flip the hash in sections. Don't worry if it breaks apart; you want to bring the crispy bottom bits to the top and allow the other side to brown.
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11
Press down again and cook for another 5-6 minutes until the potatoes are golden and the beef is crispy.
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12
Taste and add salt if necessary. Corned beef is naturally salty, so you may only need a pinch.
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13
In a separate non-stick pan, fry your eggs sunny-side up until the whites are set but the yolks remain runny.
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14
Divide the hot hash among four plates. Top each portion with a fried egg.
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15
Garnish with fresh parsley and green onions. Serve immediately with hot sauce on the side.
💡 Chef's Tips
Always par-boil your potatoes; it ensures a fluffy interior and prevents them from soaking up too much grease. Use a cast-iron skillet if possible; the heat retention is superior for creating that dark, flavorful crust. Don't over-stir! The biggest mistake is moving the hash too often, which prevents the crust from forming. If using canned corned beef, chill it first to make it easier to dice neatly into cubes. For a spicy kick, add a finely diced jalapeño along with the bell peppers.
🍽️ Serving Suggestions
Serve with thick-cut sourdough toast or toasted rye bread to soak up the egg yolks. A side of chilled applesauce provides a sweet contrast to the salty, savory meat. Pair with a strong dark roast coffee or a spicy Bloody Mary for the ultimate brunch experience. A small side of pickled beets or cornichons adds a bright acidity that cuts through the richness. Top with a dollop of hollandaise sauce for an extra-indulgent 'Hash Benedict' style dish.