Crispy Corned Beef Hash with Runny Fried Egg

Why You’ll Love This Recipe

• Crispy, golden potato edges with tender centers—no soggy hash here.
• Savory corned beef and sweet, caramelized onions in every bite.
• A runny yolk acts like a silky sauce, finished with a tangy drizzle of brown sauce.
• Uses leftovers beautifully and comes together with pantry basics.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, parsley or chives (optional)
• Dairy: Unsalted butter, eggs
• Pantry: Cooked corned beef (leftover or canned), neutral oil, kosher salt, black pepper, brown sauce (HP-style)

Full Ingredients

For the Hash

• 1.5 lb (680 g) Yukon Gold or other waxy potatoes, scrubbed and diced 1/2 inch
• 1 tsp kosher salt (for boiling water)
• 2 tbsp neutral oil (for frying)
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced 1/4 inch (about 1 cup / 150 g)
• 12 oz (340 g) cooked corned beef, diced 1/2 inch (leftover or canned, drained)
• 1/2 tsp kosher salt (for seasoning), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce (optional)
• 1 tbsp chopped fresh parsley or chives, for garnish (optional)

For the Eggs and Finish

• 4 large eggs
• 1 tbsp unsalted butter (for frying eggs)
• 2 tbsp brown sauce (HP-style), plus extra for serving

Step-by-Step Instructions

Step 1: Parboil the potatoes

Place the diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a brisk simmer and cook 5–7 minutes until the edges look slightly translucent and a knife meets just-tender resistance. Drain well, then return potatoes to the hot pot and let them steam-dry, uncovered, for 2 minutes. Toss with 1 tablespoon neutral oil (from the total) to lightly coat—this helps them crisp.

Step 2: Preheat the skillet

Set a 12-inch cast-iron or stainless-steel skillet over medium-high heat (target surface temperature about 375°F/190°C, or use an electric griddle set to 375°F). Heat 1 tablespoon neutral oil and 2 tablespoons butter until the butter foams and just begins to brown.

Step 3: Crisp the potatoes

Add the potatoes in a single layer. Press them gently with a spatula to maximize contact. Cook undisturbed for 6–8 minutes until deeply golden and crisp on the first side. Flip in sections and cook another 4–5 minutes until the second side is browned and the centers are tender.

Step 4: Add onion and season

Stir in the diced onion, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook 3–4 minutes, stirring occasionally, until the onion softens and picks up light caramelization around the edges.

Step 5: Fold in the corned beef and build a crust

Add the diced corned beef and, if using, 1 teaspoon Worcestershire sauce. Toss to combine, then spread the mixture into an even layer and press with the spatula. Cook 3–4 minutes without stirring to form a savory crust. Flip sections once to crisp the other side for 1–2 minutes. Taste and adjust seasoning.

Step 6: Fry the eggs

In a separate nonstick skillet over medium-low heat (about 300°F/150°C), melt 1 tablespoon butter. Crack in the eggs and season lightly with salt and pepper. Cook sunny-side up for 2–3 minutes, or cover for the final 45–60 seconds to set the whites while keeping the yolks runny.

Step 7: Plate and finish

Spoon the hot hash into warmed plates or a shallow serving dish. Top each portion with a runny fried egg. Drizzle about 1–2 teaspoons brown sauce over each serving and garnish with parsley or chives. Serve immediately with extra brown sauce on the side.

Pro Tips

• Dry equals crisp: Steam-drying the potatoes after draining ensures crackly edges.
• Press for crust: Spreading and pressing the hash in the pan encourages those coveted crunchy bits.
• Skillet heat matters: Aim for about 375°F/190°C surface temperature before the potatoes go in.
• Canned corned beef works: Blot it with paper towels first to reduce moisture and help it crisp.
• Cook eggs in a separate pan so you can time runny yolks to land on the hash at peak crispness.

Variations

• Classic diner style: Add 1 small diced green bell pepper with the onion for a sweet, peppery bite.
• Cheesy finish: Sprinkle 1/2 cup grated sharp Cheddar over the hash in the last minute; cover to melt.
• Cabbage twist: Stir in 1 cup finely shredded, sautéed cabbage for a nod to bubble-and-squeak.

Storage & Make-Ahead

Parboil potatoes up to 2 days ahead; cool and refrigerate in an airtight container. Cooked hash keeps 3–4 days refrigerated; reheat in a lightly oiled skillet over medium heat 5–7 minutes to re-crisp. Freeze cooked hash (without eggs) up to 2 months; thaw overnight and re-crisp in a hot skillet. Fry eggs fresh just before serving.

Nutrition (per serving)

Approximate: 550 calories; 30 g protein; 34 g carbohydrates; 34 g fat; 3 g fiber; 1,300 mg sodium. Values will vary based on corned beef brand and how much fat remains in the pan.