Corned Beef Hash and Eggs
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons light olive oil
- 2 tablespoons unsalted butter
- 3 cups russet potatoes (peeled and cut into ยฝ inch pieces)
- 1 medium yellow onion (finely diced)
- ยฝ teaspoon kosher salt
- ยฝ teaspoon black pepper
- 4 cups diced cooked corned beef
- 4 eggs (optional)
- Chopped parsley for garnish (optional)
Method
- Heat the light olive oil and unsalted butter in a large skillet over medium-high heat.
- Add the chopped potatoes, sprinkle with kosher salt and black pepper, and cook for about 10-15 minutes until they start to soften and get crispy.
- Stir in the onions and cook for about 3 minutes until they soften. Then, add the diced corned beef. Press down with a spatula to help it brown and cook for about 10 minutes, flipping halfway.
- If adding eggs, you can either fry them separately or make wells in the hash, crack the eggs into the wells, cover, and cook until set.
- Sprinkle with chopped parsley if you like and serve hot.