Easy Corned Beef Hash Recipe

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.

Easy Corned Beef Hash Recipe
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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion
  • 1 1/2 cups corned beef
  • 3 cups cooked potatoes
  • 4 large eggs
  1. Melt the butter in a large non-stick skillet over medium-high heat.
  2. Add onion and cook until soft, about 5-7 minutes.
  3. Add corned beef and potato and stir well to combine.
  4. Press the potato mixture down to create a compact layer, and season with salt and pepper sparingly as the corned beef is already salty.
  5. Lower heat to medium, then cook for about 15 minutes to create a golden-brown crust.
  6. Flip and cook for another 5 minutes to heat through.
  7. Transfer corned beef hash to plates and serve immediately, or fry the eggs sunny-side up in the same pan and serve on top.
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