See that fried egg? It may look like the life of the party, but it’s really just an accessory to something much more important: corned beef hash. Now we realize slabs of corned beef aren’t always available on the off-season (any time other than two weeks before or two days after St. Patrick’s Day) so feel free to use roast beef in its absence.
Topped with a couple of fried eggs, corned beef hash is the ultimate one-pan breakfast, but the dish itself is incredibly versatile. It makes a pretty solid sandwich filling, can be shaped and formed into patties for poached eggs, and even lends itself to the art of the frittata, resulting in more of a quiche-like creation. This is one recipe to definitely have in your brunch arsenal.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 1/2 cups corned beef, finely diced
- 3 cups cooked potatoes, diced, skins on or off
- 4 large eggs, optional
- Melt the butter in a large non-stick skillet over medium-high heat.
- Add onion and cook until soft, about 5-7 minutes.
- Add corned beef and potato and stir well to combine.
- Press the potato mixture down to create a compact layer, and season with salt and pepper sparingly as the corned beef is already salty.
- Lower heat to medium, then cook for about 15 minutes to create a golden-brown crust.
- Flip and cook for another 5 minutes to heat through.
- Transfer corned beef hash to plates and serve immediately, or fry the eggs sunny-side up in the same pan and serve on top.