Corned Beef Hash
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Parboiling the diced potatoes for 5 minutes means the skillet only has one job left: crisping the outside.
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Wet potatoes steam rather than brown, so the steam has to escape fully before they hit the pan. Corned beef pulled apart along the grain seasons the potatoes as they fry together, and a pinch of paprika adds color. Once the onion and beef are in, the hash is pressed flat and left mostly unturned, which is what builds the firm crust on the bottom. A fried egg on top, yolk broken over the hash, finishes this brunch plate.
Ingredients
Instructions
- 1
Dice 300 g potatoes into small, even cubes and finely chop 80 g onion.
Shred 220 g corned beef along the grain so it can brown quickly without forming large, salty clumps in the pan.
- 2
Parboil the potatoes in boiling salted water for 5 minutes, just until the centers start to soften.
Drain well and let steam escape so the surfaces dry before they touch the fat.
- 3
Heat the pan over medium heat, then add 1 tablespoon cooking oil and 20 g butter.
When the butter foams and settles, spread the potatoes in one layer so they sear instead of steaming.
- 4
Leave the potatoes undisturbed for about 4 minutes, then turn them once the bottoms are golden.
Cook a little longer until the edges look crisp, resisting frequent stirring so a crust can form.
- 5
Add the onion and cook for about 2 minutes, until translucent and lightly sweet.
Add the shredded corned beef and 1/2 teaspoon paprika, then press the mixture flat to maximize contact with the pan.
- 6
Cook the hash about 3 minutes more with minimal turning, letting a crisp crust build underneath.
Fry 2 eggs in the same pan, place them on top, and serve immediately while the yolks are still soft.
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