Crispy fried potatoes and corned beef topped with poached eggs. Diner breakfast.
Ingredients
Scale
Measurement units
- 1 lb cooked corned beef, diced
- 1 ½ lb Yukon gold potatoes, diced
- 1 large yellow onion, diced
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 4 whole eggs for topping
- 2 tbsp fresh parsley
Ingredients
Scale
Measurement units
- 1 lb cooked corned beef, diced
- 1 ½ lb Yukon gold potatoes, diced
- 1 large yellow onion, diced
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 4 whole eggs for topping
- 2 tbsp fresh parsley
Instructions
Par-cook the potatoes
Boil diced potatoes in salted water until just tender, about 8 minutes. Drain well.
Ingredients
- potatoes (1 ½ lb)
Build the hash
Melt butter in cast iron over medium-high. Add onion, cook 5 minutes. Add potatoes, press flat. Cook without stirring 5 minutes until crispy underneath. Flip sections, add corned beef, garlic, paprika. Cook another 5-8 minutes until crispy throughout.
Equipment
- large cast iron skillet
Ingredients
- butter (4 tbsp)
- onion (1 large)
- corned beef (1 lb)
- garlic (2 cloves)
- paprika (1 tsp)
- potatoes
Top with eggs
Make 4 wells in hash. Crack eggs into wells, cover pan, cook 3-4 minutes until whites set. Or poach eggs separately and place on top. Garnish with parsley.
Equipment
- large cast iron skillet
Ingredients
- eggs (4 whole)
- parsley (2 tbsp)
Before you cook
Cook notes
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