Corned beef hash with eggs is one of my all-time favorite breakfasts. I love my hash chunky and crusty with a good 2-to-1 corned beef-to-potatoes ratio.  Some people add red and green bell peppers and spring onions but I like them plain and simple: corned beef sautéed in olive oil and butter with onions and potatoes.  I don’t mind making hash with canned corned beef since I actually grew up enjoying this salty shredded goodness but I prefer making corned beef brisket from scratch and then making hash from leftovers.

Corned Beef Hash Recipe

1 Tbsp olive oil
1 Tbsp butter
1 small onion
1 lb corned beef
5 small red or yellow potatoes
1/2 cup beef stock
1 tsp yellow mustard
1 tsp worcestershire sauce
pinch of sugar
sea salt and freshly ground black pepper to taste

Finely dice the corned beef and onion.  Peel the potatoes and boil them until they are fairly cooked but not mushy.  By the way, I actually like potato skins a lot so I prefer not to peel my potatoes.  Set aside to cool and then finely dice the potatoes, too.

Heat the olive oil and butter in a large pan or skillet over medium-high heat.  Sauté the onions until soft.  Add the potatoes, corned beef, stock, mustard, worcestershire sauce, and sugar.  Add salt and pepper to taste.  Stir well, lower the heat, cover the pan and cook for 5 minutes.  Uncover, stir, cover again, and cook for another 5 minutes.

Raise the heat to medium and cook uncovered until all the liquid is gone, stirring occasionally.  Raise the heat to medium-high and cook until the hash becomes crusty.  Stir, let the hash sit for a while and then stir again.  I actually prefer quite a crusty hash.

Toast and butter a piece of sliced bread or a muffin.  Top the toast with a generous heap of corned beef hash and lay a fried or poached egg on top.  Enjoy with a tasty cup of coffee.