This recipe is a classic comfort food that’s perfect for breakfast, brunch, or even a hearty dinner. Corned beef hash is a delicious combination of savory corned beef, tender potatoes, and aromatic vegetables, all cooked to crispy perfection and often topped with a runny egg.
What should I serve with Corned beef hash?
This hearty hash is a meal in itself, but it pairs wonderfully with a fresh side salad or some toasted rye bread.
Can I double the recipe in the same size skillet?
Doubling the recipe may lead to overcrowding the skillet, which can prevent the hash from crisping properly. It’s best to use a larger skillet or cook in batches for optimal results.
Does corned beef taste good with eggs?
Absolutely! The savory, slightly salty flavor of corned beef is a classic and delicious pairing with the rich, creamy texture of eggs, making for a perfect breakfast or brunch.
Quick Look: Your Delicious Corned Beef Hash
Want a sneak peek at this incredible corned beef hash recipe? This section gives you a rapid rundown of the key details so you know exactly what you’re getting into.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 4 to 6
- Oven Temp: 400 degrees F
The Super-Quick Steps
- Steam diced potatoes until just tender.
- Sauté onion and bell pepper in butter.
- Add corned beef and potatoes, cooking until browned.
- Stir in herbs and chicken stock.
- Crack in eggs and bake until set.
Ready for the full breakdown? Next, we’ll explore ingredient selection and expert tips for achieving corned beef hash perfection.
Ingredients & Expert Secrets for Perfect Hash
To make truly exceptional corned beef hash, understanding your ingredients and mastering a few key techniques is essential. This section will arm you with the knowledge to confidently create a restaurant-worthy dish right in your own kitchen.
Choosing the Best Corned Beef: Cuts, Quality, and Flavor
Corned beef comes from several cuts of beef, most commonly the brisket or the eye of round. Brisket is fattier and will result in a softer, greasier hash. Eye of round is leaner, which is preferable in this recipe for creating a crisper texture.
When buying your corned beef, make sure to look for high-quality meat from a reputable butcher or grocery store. For this recipe, be sure to use cooked corned beef.
Mastering the Potatoes: Achieving the Perfect Crisp
The key to great corned beef hash is achieving that perfect contrast between tender interiors and crispy exteriors of the potatoes. Russet potatoes are ideal due to their high starch content, which helps them crisp up beautifully.
Dice the potatoes into uniform 1/4-inch pieces for even cooking. Steaming the potatoes for 5-7 minutes before adding them to the skillet is vital; this pre-cooking ensures they are tender on the inside while allowing them to get wonderfully crisp in the pan. If you have leftover cooked potatoes from a corned beef dinner, you can skip the steaming step.
Flavor Foundation: Aromatics and Seasoning
Aromatics are the unsung heroes of corned beef hash, adding depth and complexity to the dish. A base of diced yellow onion and red bell pepper provides a subtle sweetness and a pleasant bite.
Fresh herbs such as scallions, parsley, and thyme brighten the flavor profile. When seasoning, start with the recommended amount of salt and pepper, and adjust to your preference. A touch of paprika adds both color and a hint of smoky flavor.
The Power of the Pan: Skillet Temperature and Not Overcrowding
Using the right pan and maintaining the correct temperature is crucial for achieving that sought-after crispiness. A 10-inch oven-safe skillet is the perfect size for this recipe. Medium-high heat is key for browning the ingredients without burning them.
Avoid overcrowding the skillet, as this will steam the ingredients instead of allowing them to crisp up. For best results, ensure there’s enough space for the potatoes and corned beef to brown evenly, thus leading to that desired restaurant-quality texture.
Now that you’ve got the inside scoop on ingredients and expert techniques, let’s move on to the step-by-step instructions for making incredible corned beef hash.
Let’s Get Cooking: Step-by-Step
Ready to transform simple ingredients into a restaurant-worthy corned beef hash? Follow these easy, step-by-step instructions, and you’ll be enjoying a perfect brunch in no time. We’ll walk you through each stage, ensuring success and delicious results.
Step 1: Prep the Oven and Potatoes
First, preheat your oven to 400 degrees F. This ensures even cooking when we bake the eggs later.
Next, fill a pot with a steamer basket with a couple of inches of water and bring to a boil. Add the 1 pound of diced potatoes to the steamer basket.
Cover the pot, lower the heat, and steam the potatoes for 5-7 minutes, until they are just tender. This pre-steaming ensures the potatoes will have a creamy interior and crisp exterior when pan-fried.
Set the steamed potatoes aside.
Step 2: Sauté the Aromatics
Now, melt 4 tablespoons of butter over medium-high heat in a 10-inch, nonstick, oven-safe skillet. The right pan is crucial for even browning.
Add ¾ cup of diced yellow onion, ½ cup of diced red bell pepper, ½ teaspoon of salt, and ½ teaspoon of pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes. This step builds the aromatic foundation of the hash.
Step 3: Brown the Corned Beef
Stir in ¾ pound of cooked corned beef, cut into 1/2 inch cubes, and cook until the fat is released and the corned beef is just starting to brown, about 3 minutes. Browning the corned beef adds depth of flavor and a pleasant texture.
Step 4: Crisp Up the Hash
Add the steamed potatoes to the skillet and cook, occasionally (and gently) pressing the hash down and flipping it with a spatula, until the potatoes are browned and the corned beef is crisp in areas, about 6 minutes. The gentle pressing and flipping ensures even browning without overcrowding.
Pro-Tip: Don’t stir too frequently; let the potatoes and corned beef develop a nice crust before flipping!
Step 5: Stir in Freshness and Liquid
Stir in ¼ cup of thinly-sliced scallions, 1 teaspoon of fresh thyme leaves, and ¼ cup of chopped Italian parsley. These fresh herbs brighten the flavor of the dish.
Drizzle ¼ cup of chicken stock over the hash. This adds a touch of moisture and helps bind the ingredients together.
Step 6: Crack Eggs and Bake
Use a spoon to make 4-6 wells in the hash and crack one egg into each well. The number of eggs depends on your preference and the size of your skillet.
Bake until the whites are set and the yolks are still runny (about 8-14 minutes, depending on your skillet, the depth of your wells, and the temperature of your eggs), or to desired doneness. Keep a close eye on the eggs to prevent overcooking.
Step 7: Season and Serve Immediately
Sprinkle the eggs with salt and pepper. Season to taste; the corned beef is already quite salty, so adjust accordingly.
Serve immediately for the best experience. The contrast of the crispy hash and runny egg yolks is divine!
Now that you’ve mastered the art of making corned beef hash, let’s explore some creative variations and serving suggestions to elevate your brunch game even further.
Elevate Your Hash: Creative Twists and Pairings
Corned beef hash is a classic dish, but there’s always room to get creative! These simple variations and serving suggestions will help you customize the recipe to your taste and make it your own.
Egg-cellent Eggs: Cooking Methods & Variations
While the recipe calls for baking the eggs in the hash, feel free to experiment with other cooking methods. A fried egg with crispy edges offers a delightful contrast in texture.
Consider poached eggs for a more elegant presentation, or even soft-scrambled eggs for extra creaminess. Each style will create a slightly different, but equally delicious, dish.
Leftover Love: Using Pre-Cooked Potatoes
Did you have a fantastic corned beef dinner last night? Lucky you! You can easily adapt this recipe using leftover potatoes.
Simply skip the steaming step. Dice the cooked potatoes and add them directly to the skillet when instructed. This is a great way to repurpose leftovers into a brand-new meal.
What to Serve Alongside Your Hash
Corned beef hash is hearty enough to be a meal on its own, but a few simple sides can really elevate the experience. A fresh green salad provides a bright counterpoint to the richness of the hash.
Alternatively, serve it with toasted rye bread or English muffins for a complete and satisfying brunch. For a spicy kick, try serving with a dash of your favorite hot sauce.
Ready to answer some common questions about corned beef hash?
Your Corned Beef Hash Questions Answered
What should I serve with Corned beef hash?
This hearty hash is a meal in itself, but it pairs wonderfully with a fresh side salad or some toasted rye bread.
Can I double the recipe in the same size skillet?
Doubling the recipe may lead to overcrowding the skillet, which can prevent the hash from crisping properly. It’s best to use a larger skillet or cook in batches for optimal results.
Does corned beef taste good with eggs?
Absolutely! The savory, slightly salty flavor of corned beef is a classic and delicious pairing with the rich, creamy texture of eggs, making for a perfect breakfast or brunch.
Share Your Masterpiece!
Now that you’ve created this incredible corned beef hash, we want to hear from you!
Did You Make This Amazing Hash?
We’d love to know how it turned out. Rate the recipe and leave a comment below to share your experience and any creative twists you tried.
Looking for More Brunch Inspiration?
Looking for more breakfast inspiration? Try our feta fried eggs recipe!
Next, let’s address some frequently asked questions to ensure your success every time.
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Classic Corned Beef Hash with Eggs
Equipment
- 10-inch oven-safe skillet
- Steamer Basket
Ingredients
For the Hash
- 1 pound diced potatoes 1/4-inch pieces, Russet potatoes recommended
- 4 tablespoons butter
- 3/4 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 3/4 pound cooked corned beef cut into 1/2 inch cubes
- 1/4 cup thinly-sliced scallions
- 1 teaspoon fresh thyme leaves
- 1/4 cup chopped Italian parsley
- 1/4 cup chicken stock
For the Eggs
- 4-6 eggs
Instructions
Prepare Oven and Potatoes
- First, preheat your oven to 400 degrees F.
- Fill a pot with a steamer basket with a couple of inches of water and bring to a boil. Add the 1 pound of diced potatoes to the steamer basket.
- Cover the pot, lower the heat, and steam the potatoes for 5-7 minutes, until they are just tender. Set the steamed potatoes aside.
Sauté the Aromatics
- Melt 4 tablespoons of butter over medium-high heat in a 10-inch, nonstick, oven-safe skillet. Add ¾ cup of diced yellow onion, ½ cup of diced red bell pepper, ½ teaspoon of salt, and ½ teaspoon of pepper. Sauté until the vegetables are softened, about 5 minutes.
Brown the Corned Beef
- Stir in ¾ pound of cooked corned beef, cut into 1/2 inch cubes, and cook until the fat is released and the corned beef is just starting to brown, about 3 minutes.
Crisp Up the Hash
- Add the steamed potatoes to the skillet and cook, occasionally (and gently) pressing the hash down and flipping it with a spatula, until the potatoes are browned and the corned beef is crisp in areas, about 6 minutes.
Stir in Freshness and Liquid
- Stir in ¼ cup of thinly-sliced scallions, 1 teaspoon of fresh thyme leaves, and ¼ cup of chopped Italian parsley. Drizzle ¼ cup of chicken stock over the hash.
Crack Eggs and Bake
- Use a spoon to make 4-6 wells in the hash and crack one egg into each well. Bake until the whites are set and the yolks are still runny (about 8-14 minutes), or to desired doneness.
Season and Serve Immediately
- Sprinkle the eggs with salt and pepper. Season to taste; the corned beef is already quite salty, so adjust accordingly. Serve immediately.