📝 About This Recipe
This elevated take on a classic comfort staple transforms humble ingredients into a symphony of textures, featuring golden-crusted potatoes and savory, melt-in-your-mouth corned beef. Originally a clever way to use Sunday roast leftovers, this version uses a touch of heavy cream and fresh herbs to bridge the gap between a rustic breakfast and a sophisticated dinner. The secret lies in the patient sear, creating a deeply caramelized 'crust' that shatters under the fork to reveal a tender, flavorful interior.
🥗 Ingredients
The Hash Base
- 1 pound Corned Beef (cooked and diced into 1/2-inch cubes)
- 1.5 pounds Yukon Gold Potatoes (peeled and diced into 1/2-inch cubes)
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons Vegetable Oil (high smoke point)
- 1 large Yellow Onion (finely diced)
- 1 medium Red Bell Pepper (finely diced)
Seasonings and Aromatics
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Heavy Cream (the secret for binding)
- to taste Kosher Salt and Black Pepper (be cautious with salt as corned beef is salty)
For Finishing
- 4 pieces Large Eggs (for frying or poaching)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1 tablespoon Chives (finely sliced)
- to taste Hot Sauce (optional for serving)
👨🍳 Instructions
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1
Place the diced potatoes in a large pot of salted water. Bring to a boil and simmer for 5-7 minutes until just barely tender (parboiled). Drain and let them steam-dry for 5 minutes; this ensures a crispier finish.
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2
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of oil.
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3
Add the diced onions and bell peppers to the skillet. Sauté for 5-6 minutes until the onions are translucent and starting to brown at the edges.
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4
Stir in the minced garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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5
Push the vegetable mixture to the sides of the pan. Add the remaining butter and oil to the center, then add the parboiled potatoes.
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6
Spread the potatoes out and let them cook undisturbed for 5 minutes to develop a golden crust. Stir occasionally until they are mostly browned.
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7
Fold in the diced corned beef. Use a spatula to press the mixture down firmly into the pan, creating a flat 'cake'.
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8
Drizzle the Worcestershire sauce and heavy cream evenly over the top. The cream acts as a binder and adds a rich mouthfeel.
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9
Cook for 8-10 minutes, flipping in large sections every 3-4 minutes. You want to achieve a deep, dark brown crust on many of the potato and beef surfaces.
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10
Taste the hash and season with black pepper. Add salt only if necessary, as the corned beef provides significant saltiness.
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11
While the hash finishes, fry your eggs in a separate non-stick skillet with a little butter until the whites are set but the yolks remain runny.
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12
Remove the hash from heat. Garnish generously with fresh parsley and chives.
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13
Serve immediately, topping each portion with a fried egg so the yolk can break and create a natural sauce for the hash.
💡 Chef's Tips
Use leftover home-cooked corned beef for the best texture, but high-quality thick-cut deli corned beef works in a pinch. Don't skip parboiling the potatoes; it ensures the inside is fluffy while the outside gets that essential crunch. Resist the urge to stir constantly; the 'crust' only forms when the ingredients have prolonged contact with the hot cast iron. If the hash feels too dry, add an extra tablespoon of butter or a splash of beef stock toward the end of cooking. For an extra spicy kick, add a diced jalapeño along with the bell peppers.
🍽️ Serving Suggestions
Serve with a side of buttered rye toast or toasted sourdough to soak up the egg yolks. Pair with a crisp, acidic Bloody Mary or a bold Irish Breakfast tea to cut through the richness. A side of pickled red onions or cornichons provides a bright vinegary contrast to the savory beef. Drizzle with a spicy hollandaise sauce if you want to turn this into a truly decadent 'Dinner-for-Breakfast' feast. Add a simple green salad with a lemon vinaigrette on the side to refresh the palate.