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Breakfast-for-dinner

Corned Beef Hash with Fried Eggs

Crisp-edged potatoes, savoury corned beef and sweet onions finished with runny-yolk eggs and sharp mustard.

Recipe bywjf.morris
MainBreakfast-for-dinnerDinnerHigh protein
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Total time52 min
DifficultyModerate
Community ratingNew recipe
Per serving33.7g protein
Representative photograph for Corned Beef Hash with Fried Eggs
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Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Prepare the potatoes and bring to a boil

    4 minHands-on

    Put the potatoes in cold water with 1/2 tsp salt. Bring to the boil

  2. 02

    Simmer the potatoes

    8 minHands-off · check as directed

    Simmer for 7-9 minutes until just tender at the edges.

  3. 03

    Drain the potatoes

    1 minHands-on

    Drain and

  4. 04

    Steam dry the potatoes

    5 minHands-off · check as directed

    Steam dry for 5 minutes.

  5. 05

    Heat 1 tbsp oil

    9 minHands-on

    Heat 1 tbsp oil in the frying pan over medium heat. Add the onion, pepper and 1/4 tsp salt and cook for 8-10 minutes until soft. Transfer to a bowl.

  6. 06

    Increase the heat to medium-high and add

    11 minHands-on

    Increase the heat to medium-high and add the remaining oil and potatoes. Spread into one layer and cook for 10-12 minutes, turning every 3 minutes, until crisp on several sides.

  7. 07

    Add the chilled corned beef and cook

    6 minHands-on

    Add the chilled corned beef and cook for 5-6 minutes, turning carefully so several faces brown without the cubes dissolving.

  8. 08

    Return the onion mixture

    3 minHands-on

    Return the onion mixture. Fold through mustard, Worcestershire sauce, paprika, pepper and remaining salt. Make four wells in the hash and crack in the eggs.

  9. 09

    Reduce the heat to low

    5 minHands-on

    Reduce the heat to low, cover and cook for 4-6 minutes until the whites are set and yolks remain soft, or longer if preferred. Scatter with parsley and serve from the pan.

Equipment check

5 items required

  • Large non-stick or cast-iron frying pan
  • Large saucepan
  • Colander
  • Spatula
  • Small bowl

Dietary and allergen note: Gluten-free if the corned beef, mustard and Worcestershire sauce are suitable. Contains egg and fish (Worcestershire sauce).

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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