Crispy Corned Beef Hash With Sunny-Side-Up Eggs

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
12 ounces cooked corned beef, cut into 1/2-inch cubes
1 medium yellow onion, diced
1 medium red bell pepper, diced
2 garlic cloves, minced
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper
8 large eggs
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced

Do This

1. Simmer the diced potatoes for 5 minutes, drain well, and let them steam-dry for 5 minutes.
2. Crisp the potatoes in 1 tablespoon olive oil over medium-high heat for 10 to 12 minutes; transfer them to a plate.
3. Cook the onion and bell pepper in the remaining oil for 5 minutes, then add the garlic for 30 seconds.
4. Add 1 tablespoon butter and the corned beef; press it into the skillet and brown for 4 minutes.
5. Return the potatoes and add Worcestershire sauce, thyme, paprika, pepper, and 1/4 teaspoon salt; cook for 4 to 5 minutes.
6. Fry the eggs in the remaining butter over medium-low heat for 3 to 4 minutes, until the whites are set and the yolks remain runny.
7. Top each serving of hash with 2 eggs, parsley, and scallions, then serve immediately.

Why You’ll Love This Recipe

Creamy potatoes and meaty corned beef develop deeply browned, crispy edges.
Runny egg yolks mingle with the hash to create a rich, naturally silky sauce.
It is a satisfying way to turn leftover corned beef into breakfast or brunch.
Everything uses familiar ingredients and straightforward stovetop techniques.

Grocery List

Produce: Yukon Gold potatoes, yellow onion, red bell pepper, garlic, fresh parsley, and scallions
Dairy: Unsalted butter and 8 large eggs
Deli or Meat: 12 ounces cooked corned beef
Pantry: Olive oil, Worcestershire sauce, dried thyme, smoked paprika, kosher salt, and ground black pepper

Full Ingredients

For the Corned Beef Hash

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 medium yellow onion, cut into 1/4-inch dice
1 medium red bell pepper, seeded and cut into 1/4-inch dice
2 garlic cloves, finely minced
1 tablespoon unsalted butter
12 ounces cooked corned beef, cut into 1/2-inch cubes
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

For the Sunny-Side-Up Eggs

1 tablespoon unsalted butter
8 large eggs
1/4 teaspoon kosher salt

For Serving

2 tablespoons chopped fresh parsley
2 scallions, thinly sliced

Crispy Corned Beef Hash With Sunny-Side-Up Eggs – Closeup

Step-by-Step Instructions

Step 1: Prepare the potatoes and vegetables

Cut the potatoes into evenly sized 1/2-inch cubes so they cook at the same rate. Dice the onion and red bell pepper, mince the garlic, cube the cooked corned beef, and prepare the parsley and scallions. If you would like to keep the first batch of food warm while finishing the eggs, preheat the oven to 200°F and place an oven-safe serving platter inside.

Step 2: Parboil and dry the potatoes

Place the diced potatoes in a medium saucepan and cover them with cold water by 1 inch. Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook for exactly 5 minutes; the outside of each cube should be slightly tender while the center remains firm. Drain the potatoes thoroughly in a colander, spread them on a clean kitchen towel or rimmed baking sheet, and let them steam-dry for 5 minutes. Dry potatoes brown much more effectively than damp ones.

Step 3: Crisp the potatoes

Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and swirl to coat the surface. Add the dried potatoes in a single layer. Cook for 10 to 12 minutes, turning them with a thin spatula about every 3 minutes, until several sides are crisp and deep golden brown. Avoid stirring constantly, because uninterrupted contact with the hot pan creates the best crust. Transfer the browned potatoes to a plate.

Step 4: Sauté the onion and pepper

Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the diced onion and red bell pepper. Cook for 5 minutes, stirring every minute or so, until the onion becomes translucent and the pepper begins to soften. Add the minced garlic and cook for 30 seconds, just until fragrant. Do not let the garlic darken.

Step 5: Brown the corned beef

Add 1 tablespoon butter to the vegetables. Once it melts, scatter the cubed corned beef evenly across the skillet. Press the mixture into the pan with the back of a spatula and cook without moving it for 4 minutes. This uninterrupted cooking time allows the corned beef to develop crisp, caramelized edges. Turn the mixture over in broad sections rather than stirring it into small pieces.

Step 6: Finish and season the hash

Return the crisp potatoes to the skillet. Add the Worcestershire sauce, dried thyme, smoked paprika, 1/4 teaspoon kosher salt, and black pepper. Gently fold everything together, then spread the hash into an even layer. Cook over medium-high heat for another 4 to 5 minutes, turning it only once, until the bottom is crisp and the hash is hot throughout. Taste before adding any extra salt, since the corned beef and Worcestershire sauce are already salty. Reduce the heat to low while you cook the eggs, or transfer the hash to the warmed platter in the 200°F oven for no longer than 10 minutes.

Step 7: Fry the sunny-side-up eggs

Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack the eggs into small bowls first, then gently slide them into the skillet without breaking the yolks. If your skillet cannot comfortably hold all 8 eggs, cook them in two batches using half the butter for each batch. Sprinkle the eggs with the remaining 1/4 teaspoon kosher salt. Cook for 3 to 4 minutes, until the whites are opaque and completely set around the yolks but the yolks are still glossy and runny. For firmer whites without flipping, cover the skillet during the final 30 to 60 seconds.

Step 8: Garnish and serve

Divide the hot corned beef hash among 4 plates. Top each serving with 2 sunny-side-up eggs, then scatter the chopped parsley and sliced scallions over the top. Serve immediately so the potatoes remain crisp. Encourage everyone to break the yolks over the hash, allowing them to coat the potatoes, peppers, onions, and corned beef like a warm, velvety sauce.

Pro Tips

Dry the potatoes thoroughly: Surface moisture creates steam and prevents browning. The 5-minute steam-drying rest is essential for crisp edges.
Use a roomy skillet: A 12-inch skillet gives the ingredients enough direct contact with the pan. If the potatoes are crowded, crisp them in two batches.
Leave the hash alone while it browns: Press it into the skillet and wait before turning. Frequent stirring produces soft hash rather than a crisp crust.
Salt carefully: Corned beef varies considerably in sodium. Add only the measured amount at first, taste the finished hash, and adjust if needed.
For safer runny yolks: Children, older adults, pregnant people, and anyone with a weakened immune system should use pasteurized eggs or cook the yolks until firm.

Variations

Spicy hash: Add 1 finely diced jalapeño with the bell pepper and stir 1/4 teaspoon cayenne pepper into the seasonings. Serve with hot sauce.
Cheesy hash: Sprinkle 1 cup shredded sharp cheddar over the finished hash, cover the skillet, and cook over low heat for 2 minutes before adding the eggs.
Sweet potato version: Replace the Yukon Gold potatoes with an equal weight of peeled sweet potatoes. Simmer them for only 3 minutes before draining because they soften more quickly.

Storage & Make-Ahead

For the best texture, store the hash and eggs separately. Refrigerate leftover hash in an airtight container for up to 4 days. Cool it and place it in the refrigerator within 2 hours of cooking. Reheat the hash in a lightly oiled skillet over medium-high heat for 6 to 8 minutes, turning only once or twice, or spread it on a baking sheet and heat it at 375°F for 12 to 15 minutes, until it reaches 165°F in the center. Cook fresh eggs just before serving; stored sunny-side-up eggs become firm and rubbery when reheated. To make the recipe ahead, parboil and dry the potatoes and dice the vegetables and corned beef up to 1 day in advance. Refrigerate each component in a separate covered container. The cooked hash can be frozen for up to 2 months, although the potatoes will be slightly softer after thawing.

Nutrition (per serving)