Extra-Crispy Corned Beef Hash with Runny Eggs

Why You’ll Love This Recipe

• Ultra-crispy potato cubes thanks to a quick parboil and a hot cast-iron sear.
• Classic diner flavors: salty, beefy corned beef; sweet onions; runny yolks that sauce every bite.
• Weekday-friendly: uses leftover corned beef and basic pantry staples.
• Choose your finish: tangy mustard for zip or a vinegary hot sauce for gentle heat.

Grocery List

• Produce: Russet potatoes, yellow onion, garlic, parsley or chives
• Dairy: Unsalted butter, eggs
• Pantry: Cooked corned beef (leftover or deli), neutral oil, Dijon or whole-grain mustard or hot sauce, Worcestershire sauce, cornstarch, baking soda, kosher salt, black pepper

Full Ingredients

Crispy Potato Cubes

• 1.5 lb russet potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
• 2 quarts water
• 1 tbsp kosher salt (for the boiling water)
• 1/2 tsp baking soda
• 1 tsp cornstarch
• 3 tbsp neutral oil (vegetable, canola, or avocado)
• Kosher salt and black pepper, to taste

Onion and Corned Beef

• 1 tbsp unsalted butter
• 1 medium yellow onion, 1/4-inch dice (about 3/4 cup)
• 2 garlic cloves, minced
• 12 oz cooked corned beef, cut into 1/4-inch pieces
• 1 tsp Worcestershire sauce (optional)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley or chives

Eggs and Finish

• 4 large eggs
• 1 tbsp butter or 1 tbsp oil (for frying the eggs)
• 4 tsp Dijon or whole-grain mustard or vinegary hot sauce, for serving

Step-by-Step Instructions

Step 1: Parboil the potatoes

Bring 2 quarts of water to a boil in a medium pot. Stir in 1 tbsp kosher salt and 1/2 tsp baking soda. Add the 1/2-inch diced potatoes and boil for 5 minutes, until the edges look slightly fuzzy and a knife meets light resistance in the center. Drain well, then return the potatoes to the hot, empty pot and let them steam-dry for 5 minutes.

Step 2: Season and prep for crisping

Sprinkle the potatoes with 1 tsp cornstarch, 1/4 tsp kosher salt, and a pinch of black pepper. Toss gently to coat without smashing the cubes. This thin starch layer helps create shatteringly crisp surfaces.

Step 3: Crisp the potatoes

Heat a 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add 3 tbsp neutral oil; it should shimmer. Spread the potatoes into a single, even layer. Cook undisturbed for 6–8 minutes, until the bottoms are deeply golden brown. Flip in sections and cook another 6–8 minutes, tossing once or twice, until crisp on most sides. Transfer potatoes to a tray or wire rack to stay crisp.

Step 4: Sauté onions and garlic

Reduce heat to medium. In the same skillet, melt 1 tbsp butter. Add diced onion and cook, stirring occasionally, until softened and golden at the edges, 4–5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.

Step 5: Crisp the corned beef

Add the chopped corned beef, black pepper, and Worcestershire (if using). Spread into an even layer and press gently with a spatula. Cook without stirring for 4–5 minutes, until the meat picks up browned, lacy edges. Fold to combine with the onions.

Step 6: Make it a proper hash

Return the crispy potatoes and most of the herbs to the skillet, folding gently to combine. Taste and season with additional kosher salt if needed. Press the hash into an even layer and cook for 3–4 minutes to develop a crust. Flip in large sections and cook 2–3 minutes more. Turn the heat to low to keep warm.

Step 7: Fry runny-yolk eggs and serve

In a separate nonstick skillet, heat 1 tbsp butter or oil over medium heat. Crack in the eggs and cook sunny-side up until the whites are just set but the yolks are runny, 2–3 minutes (cover for the last 30 seconds for softer whites). For over-easy, flip and cook 20–30 seconds more. Spoon the hash into warm bowls or onto plates, top each portion with an egg, scatter with remaining herbs, and finish with a spoon of Dijon or a splash of hot sauce.

Pro Tips

• Dry equals crispy: Let potatoes steam-dry before frying, and avoid overcrowding the skillet.
• Use cast iron: It holds heat well, delivering the best crust on both potatoes and corned beef.
• Small dice, big payoff: Keep potatoes at 1/2-inch and corned beef at 1/4-inch for even browning and a cohesive hash.
• Press for crust: After mixing, press the hash into a single layer and give it a few minutes undisturbed to develop a crisp bottom.
• Season at the end: Corned beef is salty. Taste after combining and add salt only as needed.

Variations

• Peppers and cabbage: Add 1 cup diced red bell pepper or 1 cup thinly sliced cabbage with the onions.
• Spicy: Stir in 1 diced jalapeño with the onions and finish with your favorite vinegary hot sauce.
• Sheet-pan shortcut: Toss parboiled potatoes with oil and roast at 450°F for 20–25 minutes, then combine with stovetop onion–corned beef and finish as directed.

Storage & Make-Ahead

Parboil and chill the potato cubes up to 24 hours ahead. Dice the corned beef and onion up to 2 days ahead. Leftover hash keeps 3–4 days refrigerated in an airtight container. Re-crisp in a lightly oiled skillet over medium heat for 5–7 minutes. Eggs are best made to order. Freezing is not recommended for the finished hash (potatoes can turn mealy), though cooked corned beef freezes well for up to 2 months.

Nutrition (per serving)

Approximate: 535 calories; 27 g protein; 32 g fat; 32 g carbohydrates; 3 g fiber; 1450 mg sodium. Values will vary based on brands, corned beef cut, and condiment choice.