Description
This traditional corned beef hash recipe delivers crispy edges and a creamy center, transforming simple ingredients into a hearty, family-friendly meal. It’s perfect for a busy weeknight or a leisurely weekend brunch, offering a satisfying and budget-conscious dinner idea.
Ingredients
- 1 pound (450 g) cooked corned beef, finely diced, halal-certified beef brisket
- 1.3 pounds (600 g) Yukon Gold potatoes, peeled and diced to 0.4 inch (1 cm)
- 1 large (about 7 oz / 200 g) yellow onion, finely diced
- 0.25 cup (60 ml) neutral cooking oil (such as canola or vegetable oil)
- 0.25 cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon (5 g) smoked paprika
- 0.5 teaspoon (2.5 g) chipotle powder
- 0.5 teaspoon (2.5 g) garlic powder
- 0.5 teaspoon (2.5 g) onion powder
- 2 tablespoons (30 ml) water
- 1 teaspoon (5 g) fine sea salt
- 0.5 teaspoon (2.5 g) freshly ground black pepper
- 4 large eggs
- 0.25 cup (20 g) fresh chopped parsley, for garnish
Instructions
- Prepare the Smoky Chipotle Maple Drizzle: In a small saucepan, combine 0.25 cup (60 ml) pure maple syrup, 2 tablespoons (30 ml) apple cider vinegar, 1 teaspoon (5 g) smoked paprika, 0.5 teaspoon (2.5 g) chipotle powder, 0.5 teaspoon (2.5 g) garlic powder, 0.5 teaspoon (2.5 g) onion powder, and 2 tablespoons (30 ml) water. Bring to a simmer over medium heat until gently bubbling, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and set aside to cool slightly.
- Cook the Potatoes: Place 1.3 pounds (600 g) diced Yukon Gold potatoes in a medium saucepan. Cover with cold water by about 1 inch (2.5 cm) and add a pinch of salt. Bring to a boil, then reduce heat to a gentle simmer for 5-7 minutes, until just tender but still holding shape. Drain thoroughly and spread on a clean kitchen towel to dry slightly for crispiness.
- Start the Hash Base: Heat 2 tablespoons (30 ml) of the neutral oil in a large, heavy-bottomed 12-inch non-stick skillet or cast-iron pan over medium-high heat until it shimmers. Add 1 large finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent, releasing its sweet aroma.
- Combine and Cook the Hash: Add the cooked potatoes and 1 pound (450 g) diced corned beef to the skillet with the softened onions. Season with 1 teaspoon (5 g) fine sea salt and 0.5 teaspoon (2.5 g) freshly ground black pepper. Stir gently to combine all ingredients evenly, then increase the heat to high.
- Form the Hash and Create a Crust: Using a sturdy spatula, press the hash mixture down firmly into an even layer across the bottom of the skillet. Drizzle 1 tablespoon (15 ml) of the prepared Smoky Chipotle Maple Drizzle directly over the hash. Cook undisturbed for 8-10 minutes until a deep golden-brown, crispy crust forms. (If sticking, add a tiny splash more oil to the edges and wait for natural release). Flip the hash in sections and cook for another 5-7 minutes to brown the other side, drizzling another 1 tablespoon (15 ml) of the drizzle over the newly exposed surface.
- Fry the Eggs: While the hash finishes cooking, heat the remaining 1 tablespoon (15 ml) neutral oil in a separate non-stick pan over medium heat. Crack the 4 large eggs into the pan and fry to your desired doneness (sunny-side up with runny yolks is traditional). Season lightly with salt and pepper as they cook.
- Serve and Garnish: Spoon generous portions of the crispy corned beef hash onto individual rustic plates. Top each serving with a freshly fried egg. Drizzle the remaining Smoky Chipotle Maple Drizzle generously over the hash and egg. Finish with a sprinkle of 0.25 cup (20 g) fresh chopped parsley for color and freshness.
Notes
Russet potatoes can be substituted for Yukon Golds. For dietary needs, swap potatoes for diced sweet potatoes or cauliflower florets. Always use freshly ground black pepper for best aroma and fresh parsley for vibrant color. If hash sticks while forming a crust, add a tiny splash more oil to the edges and wait for natural release.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet, Sauteing, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (with 1 egg)
- Calories: 550 calories
- Sugar: 20 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 200 mg