Crispy Corned Beef Hash with Fried Eggs

Ingredients

Instructions

0 of 6 steps complete

1. 1Place potatoes in a saucepan, cover with cold water and bring to a boil. Simmer for 6–8 minutes until just tender but not falling apart. Drain well and let steam dry for 3 minutes.
2. 2Heat 1 tablespoon oil and 1 tablespoon butter in a large heavy skillet over medium heat. Cook onion for 4–5 minutes until softened.
3. 3Add potatoes, cooked corned beef, paprika, pepper and salt. Toss, then press into an even layer. Cook without stirring for 5–6 minutes until the bottom develops a crust.
4. 4Turn the hash in sections and cook for another 5–6 minutes. Repeat briefly if needed for crisp edges. Previously refrigerated corned beef should reach 165°F. Taste before adding more salt, since corned beef is salty.
5. 5In another skillet, heat the remaining oil and butter over medium-low heat. Crack in eggs and cook for 3–5 minutes, covering briefly, until whites and yolks are firm. For a runny yolk, use pasteurized eggs and follow their handling guidance.
6. 6Divide hash among plates, top with eggs and parsley and serve. Refrigerate leftovers within 2 hours for 3–4 days, respecting the original storage window of the cooked corned beef. Reheat to 165°F.