Ingredients:

  • 1 lb cooked corned beef brisket, diced into 1/4-inch cubes
  • 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
  • 1 large yellow onion, finely diced
  • 1 large red bell pepper, finely diced
  • 3 tbsp unsalted butter
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp kosher salt
  • 1 pinch cayenne pepper
  • 2 tbsp fresh Italian parsley, chopped
  • 4 large eggs

Instructions:

  1. Place diced potatoes in a pot of cold salted water. Bring to a boil and cook for 5 minutes until just barely tender. Drain thoroughly and spread on a paper towel to remove every drop of moisture.
  2. Melt 1 tbsp of butter in the skillet and add the diced onion and red bell pepper. Cook until softened and slightly translucent.
  3. Add the 1 lb of diced corned beef to the skillet with the veggies. Cook for 3 minutes until the beef fat begins to render and sizzle.
  4. Clear the skillet, add the remaining 2 tbsp of butter, and toss in the dried potatoes.
  5. Stir in 1 tbsp Worcestershire sauce, 1/2 tsp black pepper, 1/4 tsp kosher salt, and a pinch of cayenne.
  6. Use a flat spatula to press the entire mixture down firmly into the skillet.
  7. Leave it alone for 6-8 minutes over medium high heat until the bottom is deep golden and crackling. Resist the urge to stir!
  8. Carefully turn the hash over in sections. Press down again and cook for another 5 minutes.
  9. Create 4 small wells in the hash, crack an egg into each, cover the pan, and cook for 3-4 minutes until whites are set but yolks are runny.