Classic Corned Beef Hash Recipe

Corned beef hash is a classic dish that people across the globe enjoy on a regular basis. In fact, this dish is so popular that there's even a day dedicated to it! (September 27, mark your calendars.) That said, it doesn't necessarily have to be a holiday to serve this meal. There are many great things about this dish, including the fact that it's simple to make, requiring just a handful of ingredients and a single skillet. What's not to love about that?

Recipe developer Ting Dalton created this fantastic dish to satisfy your craving for corned beef hash. "What I love about this is that you can use leftover potatoes," she says. "My family and I love to eat this on the weekend for brunch. Sometimes we even have this for dinner — a comforting meal that's full of flavor and lovely crunch potatoes and bits of corned beef."

Keep reading to find out how to make this satisfying recipe.

This recipe is pretty simple, and you will only need a handful of ingredients to make it. Make sure you have unsalted butter, a medium onion, Yukon gold potatoes, oregano, a garlic clove, Worcestershire sauce, eggs, salt, pepper, and, of course, (pre-cooked) corned beef. The recipe also calls for one optional ingredient — chopped fresh parsley, to use as a garnish at the end. Totally your call.

Once you have those items, you can fix up this classic corned beef hash. 

Take out a large skillet and place it on your stove. Toss in the butter and turn the heat to medium. Then, you can go ahead and add the chopped onion, continuing to cook it until it begins to soften. Once the onions get soft, add the garlic and cooked potatoes. "If you don't have cooked leftover potatoes, you can par-boil some up in salted water for around 5 to 6 minutes," Dalton notes. 

Fry all three ingredients together for 8 to 10 minutes until the potatoes start to get crispy and golden. That's a good indicator that you can move on to the next step.

In the same skillet you have the onion and potato in, toss in the corned beef, oregano, Worcestershire sauce, and a little salt and pepper to taste. Carefully stir the ingredients with the potato mixture to coat well. "My special ingredient here is the Worcestershire sauce," Dalton shares. "Just a little of this adds a little tangy kick that really compliments the other flavors — salty and buttery potatoes." Yum! 

Continue cooking the corned beef with the potatoes for about 8 minutes. Be sure to press down the mixture and toss it occasionally, but don't stir too much; as with the last step, you want to make sure the ingredients get nice and crispy.

Make four wells in the corned beef and potato mixture. Crack the eggs in, one at a time. Be sure to space the wells out a little bit so the cracked eggs don't end up all in the same spot. 

Then, cover the pan and let the eggs cook for about 3 minutes. "Cooking the eggs in one pan means that the yolk is quite firm, which I like, rather than over easy and runny," Dalton shares. "If you prefer a runny yolk, I would suggest frying the eggs separately."

If you want to use the optional garnish, go ahead and sprinkle some chopped parsley over the top of the ingredients. It's easy to serve this dish straight out of the skillet and spoon it into a plate or bowl. The combination of potatoes, corned beef, and eggs is a complete meal that needs no additional sides.

"Leftovers can be stored in a suitable container for up to 3 days and reheated," Dalton shares, though recommends not storing or reheating the egg — go ahead and cook a fresh one with your leftovers.