Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced into ½-inch (1.25cm) pieces
  • 1 tbsp (15ml) olive oil or vegetable oil
  • 1 large onion, finely diced (about 1 cup, 150g)
  • 1 red bell pepper, deseeded and diced (about 1 cup, 150g)
  • 1 lb (450g) cooked corned beef, shredded or diced into ½-inch (1.25cm) pieces
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) smoked paprika
  • ½ tsp (2.5ml) dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (30g) unsalted butter (optional, for extra richness)
  • 2 tbsp (30ml) chopped fresh parsley (for garnish)
  • 4 large eggs
  • 1 tbsp (15ml) olive oil or butter for frying the eggs

Instructions:

  1. Place diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender (about 10-12 minutes). Drain well and set aside to steam dry slightly.
  2. Heat oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened and lightly golden, about 5-7 minutes.
  3. Add the drained potatoes to the skillet and cook, stirring occasionally, until they start to brown and crisp, about 8-10 minutes. Ensure even browning by spreading them out in a single layer.
  4. Add the shredded corned beef, Worcestershire sauce, smoked paprika, and thyme to the skillet. Stir well to combine.
  5. Press the hash down firmly in the skillet and cook, undisturbed, for 5-7 minutes, allowing the bottom to become crispy. Use a spatula to lift and check for browning. If using butter, add it now and stir it through the hash.
  6. While the hash is crisping, fry the eggs in a separate pan to your liking (sunny-side up, over easy, etc.).
  7. Divide the corned beef hash among plates. Top each serving with a fried egg and garnish with fresh parsley. Season with salt and pepper to taste.