Deluxe Beef Hash (Printable Version)
Golden beef hash with spuds and runny eggs—great for morning or midday meals.
# What You'll Need:
→ For the Corned Beef Hash
01 -
1 big Russet potato, skinned and diced into 1/2-inch cubes
02 -
1/2 lb (454g) corned beef, chopped small or pulled apart (roughly 1 1/2 cups)
03 -
2 Tbsp (28g) plain butter
04 -
1 tiny sweet onion, chopped fine (around 1/2 cup)
05 -
1 tsp table salt
06 -
3 Tbsp tomato sauce
07 -
Black pepper, ground fresh as needed
08 -
1 Tbsp parsley leaves, snipped small
→ For Serving
09 -
Soft poached eggs (1-2 for each person)
# Step-by-Step Guide:
01 -
Get a big pot of salty water bubbling hot. Toss in your peeled, cubed potatoes and let them cook 5-10 minutes until soft when poked but not falling apart. Drain them well.
02 -
As your potatoes soften, grab your corned beef and pop it in a food processor with the blade part. Hit pulse a few times till it's all tiny bits. Or just grab a knife and chop it up small if you don't have a processor.
03 -
Melt 2 Tbsp butter in a big pan over medium fire. Drop in your diced onion and sprinkle with 1/2 tsp salt. Cook and stir now and then for 5-7 minutes until the onion goes soft.
04 -
Throw your broken-down beef and soft potatoes into the pan. Mix everything up good and cook it all together for 5 minutes.
05 -
Pour in 3 Tbsp tomato sauce, the other 1/2 tsp salt, and 1/4 tsp pepper. Mix until everything's coated and let it cook 5 more minutes.
06 -
Take a flat metal flipper and carefully turn over the hash. Don't worry if it breaks up - that happens. Cook another 5 minutes so it gets nice and crispy. Scatter fresh parsley on top.
07 -
Put the hot corned beef hash on plates right away with poached eggs on top. Dig in!
# Additional Notes:
01 -
Your hash will turn out crispier if you boil the potatoes partway first before frying them up.