Corned Beef Hash
Submitted by lmj
Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.
YIELD
1 servingsPREP
15 minCOOK
20 minREADY
35 minForget the can. This is what corned beef hash is supposed to taste like.
Diced corned beef, potatoes, and finely chopped onion get bound with egg, seasoned with black pepper and dry mustard, then pressed into a hot oiled skillet. You cook it until the bottom is shatteringly crisp, flip the whole thing like a giant pancake, and crisp the other side.
Top it with a fried egg so that runny yolk spills over every salty, crunchy bite. That’s a breakfast worth waking up for.
Chef Tips
- Press the hash firmly into the skillet and then leave it alone. Resist the urge to stir. You want a crust, not a scramble.
- The plate-flip method works brilliantly. Put a large plate on top, invert, then slide back into the skillet.
- Use leftover boiled potatoes for the best texture, or coarsely grate raw potatoes if you’re starting from scratch.
Ingredients
Directions
Dice corned beef and cooked potatoes (or substitute coarsely grated raw potato).
Chop onion finely. Mix together in a bowl, adding seasonings, add egg and mix more.
Put in skillet, coated with oil and form patty ½"-¾” thick, sprinkle with dry mustard.
Cook until crispy (about 10 minutes), cover with a large plate and flip over.
Sprinkle with mustard and cook until crisp.
Serve with a fried egg on top.
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