Corned Beef Hash
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Corned beef hash is an American brunch dish that pan-fries diced potatoes and shredded corned beef until crispy, then tops them with a fried egg.
Read more
Parboiling the potatoes for five minutes softens the inside while setting up a starchier surface that crisps better in the pan. Cooking the potatoes in butter and oil until golden before adding onion and then the corned beef builds layers of texture. Minimizing how often the hash is flipped allows a crust to form on the bottom, which is the signature of a well-made hash. The salty depth of corned beef combines with the starchy richness of potato, and breaking the egg yolk over the top ties everything together.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Control
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.
- 4Heat
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Parboiling diced potatoes for five minutes before pan-frying sets a starchier surface that crisps in the beef fat.
- Finish cue
- Fry 2 eggs in the same pan, place them on top, and serve immediately while the yolks are still soft.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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