Corned Beef Hash and Eggs

Diced corned beef and parboiled potatoes brown into a crisp skillet hash, then hold eggs in soft yolk wells for a hot breakfast with toast.

50 min

4 servings

Crisp corned beef hash with softly set eggs, parsley, and toasted country bread in a skillet.

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

Equipment

Saucepan · Colander · Wide skillet with lid · Slotted spatula · Toaster

Keep the crust crisp

Steam dry the potatoes and let the hash sit undisturbed before turning; stirring too soon breaks the crust into soft pieces.

Serve right away

Bring the skillet to the table while the eggs are glossy and the toast is warm.

Prepare the potatoes

01. Simmer the evenly diced potatoes in salted water until just tender at the edges, so they hold together when pressed into the hash.

02. Drain well and let the potatoes steam dry while you dice the cooked corned beef and onion; surface moisture keeps the skillet from steaming.

Brown the hash

03. Soften the onion in butter and oil over medium heat until translucent, which takes off its raw bite without browning it too early.

04. Toss in the beef, potatoes, pepper, salt, and remaining butter, then spread and press flat; leave it alone until a golden crust releases.

Turn and finish

05. Turn broad sections to keep crusty pieces intact. If the pan is dry, add broth at the edge, scrape up browned bits, and let the liquid boil off before pressing again.

06. Toast the bread, make wells in the hash, add the eggs, and cover on low until the whites set while the yolks stay softly jiggly.

Serve from the skillet

07. Take the skillet off the heat and scatter parsley over the eggs and hash; leaving the lid off avoids trapping more steam around the yolks.

08. Serve immediately with warm toast, keeping the browned crust facing up so it stays crisp at the table.