Corned Beef Hash and Eggs - Little Sunny Kitchen

Prep Time 15

Cook Time 30

Total Time 45

Heat the light olive oil and unsalted butter in a large skillet over medium-high heat.
Add the chopped potatoes, sprinkle with kosher salt and black pepper, and cook for about 10-15 minutes until they start to soften and get crispy.
Stir in the onions and cook for about 3 minutes until they soften. Then, add the diced corned beef. Press down with a spatula to help it brown and cook for about 10 minutes, flipping halfway.
If adding eggs, you can either fry them separately or make wells in the hash, crack the eggs into the wells, cover, and cook until set.
Sprinkle with chopped parsley if you like and serve hot.

Use a non-stick skillet. To keep the potatoes from sticking and to give everything a crispy texture, I like to use a nonstick skillet or a well-seasoned cast iron skillet to make hash.
Cut the ingredients to the same size. I like to have large pieces of corned beef and potatoes in my hash, so I cut them both into ½ inch pieces. You can cut them smaller if you like. Smaller pieces of potato will cook slightly quicker.
Don't stir too much. Let the hash cook for 5 minutes undisturbed except for pressing it down. You should hear the meat sizzling in the butter. Then flip everything over and do it again. If you stir it too much you'll never get the crispy bits that you want.
Cook the eggs however you like them! Corned beef hash is delicious with scrambled eggs or poached eggs if that's what you enjoy.
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.