1 large Russet potato, peeled and cut into ½-inch dice

½ lb (454g) corned beef, about 1½ cups, diced or shredded

2 Tbsp (28g) unsalted butter

1 small sweet onion, finely diced (about ½ cup)

1 tsp kosher salt

3 Tbsp ketchup

Freshly ground black pepper, to taste

1 Tbsp fresh parsley, finely chopped

Poached eggs (1–2 per person)

Cook Mode Prevent your screen from going dark

Parboil the diced potato in salted water for 5–6 minutes until just tender. Drain well.
In a large skillet, melt butter over medium heat and sauté onion until softened.
Add potatoes and cook, stirring occasionally, until golden and crispy, about 10 minutes.
Stir in corned beef, salt, black pepper, and ketchup. Cook until heated through and hash develops crispy edges.
Sprinkle with parsley and serve topped with 1–2 poached eggs per portion.

Parboiling ensures even cooking and crispier potatoes.

Canned corned beef can be used, though texture will be softer.

For extra crispiness, let hash cook undisturbed in the skillet for a few minutes at a time.

Add diced bell peppers, hot sauce, or cheese for variations.

Hash reheats well, but always poach eggs fresh before serving.