Target: 6 × 4 inches · landscape

Corned Beef Hash and Eggs

50 min · 4 servings

Ingredients

□ 2 qt water

□ 1 lb Yukon Gold potatoes, cut into 1/2-inch dice

□ 1 tsp kosher salt, divided

□ 2 tbsp unsalted butter, divided

□ 1 tbsp neutral oil

□ 1 medium yellow onion, cut into small dice

□ 12 oz cooked corned beef, cut into small dice

□ 1/2 tsp freshly ground black pepper

□ 1/4 cup low-sodium beef broth

□ 4 large eggs

□ 4 slices sturdy country bread

□ 2 tbsp chopped fresh parsley

1. Parboil the diced potatoes until just tender, then drain and steam dry while dicing the corned beef and onion.

2. Soften onion in butter and oil. Add beef, potatoes, pepper, salt, and remaining butter; press into a hot skillet and leave until crusted.

3. Turn the hash and brown again; add broth at the edge if dry, then let it evaporate. Toast bread and cook eggs in covered wells.

4. Scatter parsley over the skillet. Serve portions hot with toast, keeping the crisp hash and soft yolks intact.

Cook’s note: Let each side brown undisturbed; dry potatoes and a wide skillet help the crust form.