Corned beef hash
A classic of American diners and a way to use leftover corned beef, which traditionally appears on US tables on Saint Patrick's Day. It is diced potatoes and corned beef fried with onion into one crispy cake, served with a fried egg. The whole secret is the crust: press the mixture onto a hot pan and leave it alone for several minutes, until the underside turns deep brown and crisp.
Your own work in that: 5 min.
- Parboiling potatoes 15 min
- Onion 5 min
- Frying to a crust 20 min
- Eggs 5 min
- Serving 5 min
Step by step
0 / 8 doneParboil the potatoes
Peel the potatoes, cut into 1.5 cm dice and cook in salted water 6–8 minutes, until soft outside but still firm inside. Drain and dry in the colander — wet potatoes will not brown.
Ingredients: 600 g potatoes · 300 g corned beef, cooked · 1 pcs onion · 20 g butter · 1 tbsp oil · ½ tsp salt · ½ tsp black pepper
Dice the beef
Cut the corned beef into dice of a similar size. If using tinned, break it into pieces with a fork.
Ingredients: 600 g potatoes · 300 g corned beef, cooked · 1 pcs onion · 20 g butter · 1 tbsp oil · ½ tsp salt · ½ tsp black pepper
Potatoes and beef in the same dice.Soften the onion
In a large pan, ideally cast iron, heat the butter with the oil and fry the chopped onion 4–5 minutes, until soft.
Ingredients: 600 g potatoes · 300 g corned beef, cooked · 1 pcs onion · 20 g butter · 1 tbsp oil · ½ tsp salt · ½ tsp black pepper
Add potatoes and beef
Add the potatoes and beef, season with salt and pepper and stir. Remember corned beef is salty — salt carefully.
Ingredients: 600 g potatoes · 300 g corned beef, cooked · 1 pcs onion · 20 g butter · 1 tbsp oil · ½ tsp salt · ½ tsp black pepper
Press down and leave alone
Spread the mixture evenly and press it down firmly with a spatula. Fry over medium heat 8–10 minutes without stirring, until a deep brown crust forms underneath.
Ingredients: 600 g potatoes · 300 g corned beef, cooked · 1 pcs onion · 20 g butter · 1 tbsp oil · ½ tsp salt · ½ tsp black pepper
Press and leave — the crust forms in peace.Flip in sections and crisp the other side
Turn the cake over in sections with a spatula, press down again and fry another 6–8 minutes, until the other side is crisp too. If it sticks, add a little butter.
Ingredients: 600 g potatoes · 300 g corned beef, cooked · 1 pcs onion · 20 g butter · 1 tbsp oil · ½ tsp salt · ½ tsp black pepper
In sections — each with a crispy crust.Fry the eggs
Meanwhile fry the eggs in a second pan until the whites set. Or make four wells in the hash, crack the eggs into them and cover the pan for 4–5 minutes.
Ingredients: 4 pcs eggs · 1 tbsp parsley
Serve with the eggs
Divide the hash between plates, top each portion with an egg and scatter with parsley and fresh pepper. Diners serve it with hot sauce and ketchup.
Ingredients: 4 pcs eggs · 1 tbsp parsley
Before you start
Corned beef
Corned beef is brisket cured in brine and then cooked. The tinned kind is easier to find — it makes a tasty, if softer, hash. Leftover roast beef works too.
With sweet potato
Replace half the potatoes with sweet potatoes. The hash turns sweeter and more colourful; parboil the sweet potatoes only 4 minutes.
The eggs
A runny yolk is not fully set. For children, pregnant women and older people fry the eggs covered until the yolk firms.
