Name: Corned Beef Hash with Sunny-Side Up Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 medium russet potato (diced); 1 tbsp extra virgin olive oil; ½ tsp dried thyme; ½ tsp dried oregano; ½ tsp dried basil; ¼ tsp kosher salt; ¼ tsp black pepper; 1 medium yellow onion (diced); 2 cloves garlic (minced); 2 cups corned beef (diced); 2 tsp Worcestershire sauce; ½ tsp kosher salt; ¼ tsp black pepper; 2 tbsp unsalted butter; 2 tbsp fresh parsley leaves (chopped); 4 tsp extra virgin olive oil; 4 eggs (room temperature)

Yesterday, we made corned beef. Today, we make corned beef hash! This was a great brunch dish that takes just about 30 minutes to make and is perfect for leftovers from St. Patrick’s Day.

Equipment Needed

Ingredients and Recipe

Corned Beef Hash with Sunny-Side Up Eggs

Recipe Credit

Publisher – Damn Delicious

Note: This recipe has been updated + slightly altered for website editorial purposes.

Servings 4 people

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Equipment

Chefs Knife
Measuring Spoons
Measuring Cups
Mixing Bowls
Baking Sheet
Parchment Paper or Silpat Baking Mat
Saute Pan
Ramekin or Small Bowl
Non-Stick Frying Pan
Rubber spatula

Ingredients

For the Potatoes

1 medium russet potato diced
1 tbsp extra virgin olive oil
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
¼ tsp kosher salt
¼ tsp black pepper

For the Hash

1 medium yellow onion diced
2 cloves garlic minced
2 cups corned beef diced
2 tsp Worcestershire sauce
½ tsp kosher salt
¼ tsp black pepper
2 tbsp unsalted butter
2 tbsp fresh parsley leaves chopped

For the Eggs

4 tsp extra virgin olive oil
4 eggs room temperature

Instructions

For the Potatoes

Preheat the oven to 400°F.
Lightly oil the parchment paper or Silpat Baking Mat on the baking sheet.
In a mixing bowl, add potatoes, olive oil, thyme, oregano, basil, salt and pepper. Mix well to combine. Transfer potatoes to the baking sheet, making sure the potatoes are in a single layer without crowding.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Remove from the oven and set aside.

For the Hash

Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 5-10 minutes.
Add 2 cups of corned beef and incorporate with the onions and garlic. Cook, stirring frequently, for 3-5 minutes or until slightly browned.
Stir in potatoes, Worcestershire sauce, salt and pepper, and cook until the potatoes are evenly browned, about 4-5 minutes. Transfer hash to four separate bowls, garnished with parsley, if desired.

For the Eggs

In a small non-stick saucepan over medium-high heat, add 1 tsp of olive oil and swirl around in the pan.
Once the pan is hot, crack 1 egg into a ramekin or small bowl, then carefully transfer to the pan. Cook for 15-30 seconds, until the white base of egg has formed, then remove from pan using a rubber spatula and add the egg on top of bowls with the hash. Add a few cracks of black pepper, if desired.
Repeat for remaining eggs, adding 1 tsp of olive oil to the pan between cooking each egg, and serve immediately. Enjoy!

Author: Chungah Rhee from Damn Delicious

Course: Breakfast, Brunch

Cuisine: Irish

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