Deli-Style Corned Beef Hash with Fried Eggs

Ingredients

Contains egg, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Place whole, scrubbed russet potatoes in a medium pot and cover with cold water by 1 inch; add 1 tsp kosher salt and bring to a simmer over medium-high heat.

2. 2

   Simmer the potatoes until a paring knife just meets little resistance (potatoes are just tender), 10 minutes.

   10 min
3. 3

   Drain the potatoes and let cool until you can handle them, 5 minutes; peel if you like and cut into roughly 1/2-inch cubes.

   5 min
4. 4

   While potatoes cool, slice the onion thin and cut the corned beef into 1/2-inch pieces; mince the garlic.

5. 5

   Heat a large (10–12 inch) heavy skillet over medium heat and add 1 tablespoon butter and the vegetable oil. Add the sliced onion and cook, stirring occasionally, until deep golden and caramelized.

   Cook low and slow for best onion sweetness; push onions to the side if they brown too quickly.

   10 min
6. 6

   Add the minced garlic to the onions and cook, stirring, until fragrant, about 30 seconds, then transfer the onion-garlic mixture to a bowl.

7. 7

   Return the skillet to medium-high heat and add the remaining 1 tablespoon butter. Add the diced potatoes in a single layer and let them sear undisturbed until browned on the bottom, 5–7 minutes.

   Resist stirring so the potatoes develop a crisp crust.

   7 min
8. 8

   Flip or stir the potatoes to brown the other sides, 4–5 minutes; season with the remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and the paprika if using.

   5 min
9. 9

   Add the chopped corned beef and the caramelized onion back to the skillet; press the mixture into the pan and let it cook without stirring for 2–3 minutes to crisp, then stir and let crisp again for another 2–3 minutes until you have some browned, crispy bits.

   6 min
10. 10

    Taste and adjust seasoning, keeping the hash warm in the skillet while you cook the eggs.

11. 11

    In a separate nonstick skillet, heat 1 tablespoon butter over medium; crack in the eggs and cook to your preference (sunny-side up about 3–4 minutes for set whites and runny yolks).

    4 min
12. 12

    Divide the corned beef hash among 4 plates, top each with a fried egg, sprinkle with chopped parsley, and serve with pickles or rye toast if you like.