Corned Beef Hash with Runny Eggs
A classic American diner-style corned beef hash: crisped potatoes and corned beef with caramelized onions, finished with runny eggs. This method teaches you how to build deep browning (the flavor) while keeping the interior tender.
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Corned beef hash is a thrifty American classic born from leftovers, but it’s also a lesson in technique: moisture control, proper pan heat, and patience. The goal is a hash that’s crisp where it touches the skillet and soft in the center. Top it with runny eggs and you get a built-in sauce that ties everything together.
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Servings
4
Ingredients
Hash
- •1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- •1 tbsp kosher salt (for boiling potatoes), plus more to taste
- •2 tbsp unsalted butter
- •2 tbsp neutral oil (canola or vegetable), plus more as needed
- •1 medium yellow onion, finely diced
- •1 red bell pepper, finely diced (optional but classic)
- •2 cloves garlic, minced
- •12 oz cooked corned beef, diced small (about 2 cups)
- •1 tsp Worcestershire sauce
- •1/2 tsp freshly ground black pepper
- •1/4 tsp smoked paprika (optional)
- •2 tbsp chopped fresh parsley or chives, for serving
Runny Eggs
- •4 large eggs
- •1 tbsp butter or 1 tbsp oil
- •Kosher salt and black pepper, to taste
Instructions
- 1
Parboil the potatoes: Add diced potatoes to a pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil, then reduce to a lively simmer and cook 5–7 minutes, until the edges are just tender but the centers still have a little bite. Drain well and spread on a sheet pan to steam-dry for 5 minutes (drier potatoes brown better).
- 2
Build the base: Heat a large cast-iron or heavy nonstick skillet over medium-high. Add 1 tablespoon butter and 1 tablespoon oil. Add onion (and bell pepper, if using) with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly browned. Stir in garlic and cook 30 seconds.
- 3
Brown the potatoes: Add the drained potatoes and spread them into an even layer. Let them sit undisturbed 3–4 minutes to develop a crust, then flip/stir and repeat for another 3–4 minutes. If the pan looks dry, add a splash more oil.
- 4
Add corned beef and season: Stir in the diced corned beef, Worcestershire, black pepper, and smoked paprika (if using). Press the mixture into a flat, even layer. Cook undisturbed 4–6 minutes, then flip in sections and cook 3–5 minutes more until deeply browned in spots. Taste and adjust salt (corned beef varies in saltiness).
- 5
Cook the runny eggs: In a separate skillet over medium heat, melt 1 tablespoon butter (or heat oil). Crack in the eggs. For sunny-side up, cook 2–3 minutes until whites are set and yolks are still jiggly; for over-easy, flip and cook 10–15 seconds more. Season with salt and pepper.
- 6
Serve: Divide hash among plates, top each with a runny egg, and finish with parsley or chives. Serve hot while the crust is crisp.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.