- Breakfast
- Main
- Beef
- American
- Stovetop
Ingredients
For the hash
- 1 1/2 lb
russet potatoes, peeled and cut into 1/2-inch cubes
- 1 tbsp
kosher salt, for the potato water
- 3 tbsp
unsalted butter
1 tbsp in step 2, 2 tbsp in step 3
- 1 tbsp
vegetable oil
- 1
yellow onion, diced small
- 1
red bell pepper, diced small (optional)
- 12 oz
cooked corned beef, cut into 1/2-inch cubes or coarsely chopped
- 1 tsp
Worcestershire sauce
- 1/2 tsp
black pepper, freshly ground
salt, to taste
For the eggs
- 1 tbsp
distilled white vinegar
- 4
large eggs
To finish
- 2 tbsp
chives, thinly sliced
hot sauce, for serving (optional)
Contains milk (unsalted butter), eggs (large eggs) and fish (Worcestershire sauce).
Whether it’s gluten-free depends on the Worcestershire sauce: check the label.
Worked out from the ingredients.
Steps
- Step 1
Put the cubed potatoes in a saucepan, cover with cold water by an inch, and add the 1 tablespoon salt. Bring to a boil and cook until the potatoes are just tender at the edges but still firm in the center, about 5 minutes after boiling. Drain well and spread on a plate or tray to steam dry for a few minutes.
12 min
- 1 1/2 lb russet potatoes
- 1 tbsp kosher salt, for the potato water
- Step 2
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of the butter and the oil. When the butter foams, add the onion and bell pepper and cook, stirring, until softened and lightly browned, about 5 minutes.
5 min
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 yellow onion
- 1 red bell pepper
- Step 3
Add the remaining 2 tablespoons butter, the drained potatoes and the corned beef. Sprinkle with the Worcestershire sauce and black pepper and stir once or twice to combine.
2 min
- 2 tbsp unsalted butter
- 12 oz cooked corned beef
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- Step 4
Press the hash down firmly into an even layer with a stiff spatula and let it cook undisturbed for 5 to 6 minutes, until a deep brown crust forms on the bottom. Flip it over in sections, press again, and repeat two more times, about 15 minutes total, until the hash is crisp and browned in patches. Taste and add salt if needed. Turn the heat to low to keep warm.
16 min
- salt
- Step 5
While the hash crisps, bring a wide saucepan of water about 3 inches deep to a bare simmer (small bubbles, no rolling boil) and stir in the vinegar. Crack each egg into a small cup, lower the cup to the water and slide the egg in. Poach until the whites are set and the yolks still soft, 3 minutes. Lift out with a slotted spoon and rest on a paper towel.
8 min
- 1 tbsp distilled white vinegar
- 4 large eggs
- Step 6
Divide the hash among four plates or serve straight from the skillet. Top each portion with a poached egg, season the egg with a pinch of salt and pepper, and scatter the chives over. Pass hot sauce at the table.
- 2 tbsp chives
- hot sauce
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026