This is the easiest no-fuss Corned Beef Hash you will ever make! Fresh roasted potatoes add extra crispness and flavor. And don't forget about that perfect egg right on top, with the yolk just drizzling right on through! This is completely wonderful any time throughout the day, and any time throughout the year! Plan on making a double batch – even folks that don’t like Corned Beef Hash will be coming back for seconds!
I promised you that I would post this family-favorite recipe today! Luckily there was some corned beef leftover from my Corned Beef with Blackberry Dijon Glaze, and I have to say, the little bit of glaze that carried over to this Corned Beef Hash was AHMAZING! It added just a touch of sweet taste to the corned beef, and had people scratching their heads wondering just why these were even more wonderful than ever!
At some point in time, I think we've all used frozen hash brown to make these, and they are always just "so-so". A pain in the butt to cook and so time consuming!
The secret to this Corned Beef Hash is roasting the potatoes first - so fresh, and with an amazing roasted crispness and flavor in less time than frozen, without all the fuss of oil, flipping and turning.
Tender sweet onions and farm fresh eggs add flavor and color - perfect on a dreary wintery day!
While the potatoes are happily roasting in the oven, saute onions and garlic in a large pan on the stove, stirring in the corned beef and Worcestershire sauce. Add in the golden roasted potatoes and continue cooking until the potatoes are evenly browned - it only takes a few minutes.
Don't forget about that perfect egg right on top, with the yolk just drizzling right on through. This is completely wonderful any time throughout the day, and any time throughout the year!
If you prefer your Corned Beef Hash with peppers (taking on more of a southwestern twist), add colorful red, yellow and orange sweet peppers, and serve with fresh salsa and sour cream on the side. Ole!
This is the easiest no-fuss hash you will ever make! Plan on making a big pan of these for St. Patrick's Day - even folks that don't like Corned Beef Hash gobble this up and come back for seconds!
For the roasted potatoes:
1-1/2 pounds red potatoes, washed & diced (don’t peel)
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 cloves garlic, minced
1 large yellow onion, diced
2 cups diced corned beef
2 teaspoons Worcestershire sauce
freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1 tablespoon unsalted butter
4 large eggs
Garnish: fresh parsley (optional)
HOW I MAKE THIS:
Originally posted March 2015; revised and reposted March 2020.
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