Chef's Tip
The key to exceptional corned beef hash is developing layers of flavor and texture. Allow the potatoes to form a crust before stirring, and when adding the corned beef, let some pieces at the edges become crispy while keeping others tender. This creates a more complex and satisfying hash than one with uniform texture throughout.
Instructions
- Parboil potatoes: Place diced potatoes in cold, salted water. Bring to a boil and cook for 5 minutes until just tender at edges but not fully cooked. Drain well and pat very dry with paper towels.
- Shred corned beef: Using two forks or your hands, pull corned beef into shreds and rough chunks (not too fine).
- Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons oil and 2 tablespoons butter.
- When butter is foaming, add potatoes in an even layer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed for 5 minutes to develop a crust.
- Stir potatoes and continue cooking for another 5 minutes, stirring occasionally, until golden and crispy.
- Reduce heat to medium. Add onions and bell pepper. Cook for 5-7 minutes until vegetables are softened.
- Add garlic, thyme, and paprika. Cook for 1 minute until fragrant.
- Add shredded corned beef, Worcestershire sauce, and remaining salt and pepper. Mix thoroughly and press down lightly with spatula.
- Cook for 7-10 minutes, occasionally pressing down with spatula. Allow some areas to become crispy while stirring other parts for textural contrast.
- Meanwhile, prepare eggs: In a medium bowl, whisk eggs with heavy cream until well combined.
- Heat remaining butter in a non-stick skillet over low heat. Add egg mixture.
- Cook very slowly, stirring constantly with a silicone spatula, until eggs form soft, creamy curds, about 8-10 minutes.
- Toast bread and butter while eggs cook.
- When eggs are nearly done (still slightly loose), remove from heat and finish with residual heat.
- Serve hash topped with eggs, garnished with chives and parsley, with buttered toast on the side.
Plating
Spoon a generous portion of the corned beef hash onto a warmed plate, creating a bed for the eggs. Place the slow-scrambled eggs partially on top of the hash, allowing some to cascade down the side. Garnish with a sprinkle of chopped chives and parsley across both the hash and eggs. Position two triangles of buttered sourdough toast on the side of the plate. Serve with a small ramekin of hot sauce on the side and a twist of freshly ground black pepper over the dish.
Storage & Reheating
The corned beef hash can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of oil until crispy and heated through. The slow-scrambled eggs are best prepared fresh just before serving, as they don't maintain their texture when stored and reheated.
About This Recipe
This dish transforms traditional corned beef hash from a simple way to use leftovers into a celebration of texture and flavor. The technique of hand-shredding the corned beef rather than chopping it creates irregular pieces that develop different textures when cooked. Pairing the robust hash with luxuriously slow-scrambled eggs provides a perfect contrast - the creamy eggs balancing the savory, crispy hash. This preparation elevates diner-style breakfast fare into something special through thoughtful technique and careful attention to doneness.