Corned Beef Hash is a hearty dish that mixes chopped corned beef, diced potatoes, and onions, all cooked until crispy. It’s a simple joy, perfect for breakfast or any time you need comfort food!
I love how you can throw it all in one pan and let it sizzle. Plus, it fills the house with mouthwatering smells—who can resist that? It’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Corned Beef: I love using canned corned beef for its ease and flavor. If you want a healthier option, try using leftover corned beef or homemade hash made from cooked brisket. This can be extra tasty and fresh!
Potatoes: You can’t go wrong with russet potatoes for this dish because they get crispy. For a twist, use sweet potatoes or red potatoes. Just keep in mind that cooking times may vary with different types.
Onion: A small onion adds great flavor, but you could use shallots or green onions for a milder taste. If you’re not a fan of onions, simply skip them!
Bell Pepper: Green bell pepper adds a nice crunch and subtle flavor but is optional. You could use red or yellow peppers for a sweeter twist or omit them for a simpler hash.
Eggs: I prefer sunny side up for that runny yolk. If you like your eggs cooked differently, feel free to scramble or poach them instead!
How Can I Get My Potatoes Perfectly Crisp?
Achieving crispy potatoes is key to a great corned beef hash. Here are some tips to help you get there:
- Don’t skip boiling the potatoes first! This helps them cook through properly.
- After boiling and draining, let the potatoes sit for a few minutes to evaporate excess moisture, which helps them crisp up.
- Use enough oil or butter in the skillet to get that golden brown effect, but not so much that they fry like French fries.
- Don’t stir too often! Let them sit long enough on one side to develop a nice crust before flipping.
With these tips, you’ll have deliciously golden potatoes in your hash every time!
How to Make Corned Beef Hash with Fried Egg
Ingredients You’ll Need:
For the Hash:
- 1 can (12 oz) corned beef, diced or shredded
- 2 cups potatoes, peeled and diced
- 1 small onion, finely chopped
- 1/4 cup green bell pepper, diced (optional)
- 2 tablespoons vegetable oil or butter
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
For the Fried Eggs:
- 2 large eggs
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 minutes of cooking, making a total of around 35 minutes to prepare a delicious serving of corned beef hash with fried eggs. It’s quick enough for breakfast and comforting enough for any meal of the day!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by boiling your diced potatoes in a pot of salted water. Cook them for about 8-10 minutes, or until they are tender but still firm. Drain the potatoes well and set them aside. This will ensure they hold their shape while cooking in the skillet.
2. Sauté the Vegetables:
In a large skillet, heat 1 tablespoon of vegetable oil or butter over medium heat. Add the chopped onion (and green bell pepper if you’re using it) to the pan. Sauté them for about 3-4 minutes until they are softened and fragrant. This will add great flavor to your hash!
3. Brown the Potatoes:
Next, add the boiled potatoes to the skillet with the onions. Cook them for about 5 minutes or until they begin to brown and crisp slightly. Make sure to stir occasionally, but let them sit long enough to develop a nice crust—this is what makes them delicious!
4. Add Corned Beef:
Now it’s time to stir in the diced corned beef. Break it up a bit as you mix it with the potatoes. Let the whole mixture cook together for another 5-7 minutes, stirring occasionally, until everything is heated through and has a lovely golden brown color. Season with salt and freshly ground black pepper according to your taste!
5. Fry the Eggs:
In a separate pan, heat the remaining oil or butter over medium heat. Crack the eggs into the pan and fry them to your preferred doneness. Sunny side up eggs are highly recommended for this dish as the runny yolk complements the hash beautifully!
6. Combine and Serve:
To serve, place a generous amount of corned beef hash on a plate and create a small well in the center. Carefully place a fried egg on top of the hash. Garnish with freshly chopped parsley for a pop of color and flavor.
7. Enjoy!
Dig into your delicious homemade corned beef hash with a perfectly fried egg. It’s satisfying, hearty, and sure to please everyone at the table!
Can I Use Fresh Corned Beef Instead of Canned?
Absolutely! If you have fresh corned beef, just ensure it is cooked and diced or shredded before mixing it into the hash. This will enhance the freshness and flavor of your dish.
What If I Don’t Have Bell Peppers?
No problem! The bell pepper is optional. You can simply leave it out or substitute it with other veggies like diced zucchini or mushrooms, or skip vegetables altogether for a more classic hash.
How Do I Store Leftovers?
Store any leftover corned beef hash in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep it moist.
Can I Make This Recipe Vegetarian?
Yes! For a vegetarian version, substitute the corned beef with diced tempeh or cooked chickpeas for some protein. Just follow the same steps for sautéing and blending with the potatoes.
