Traditional Corned Beef Hash

Ingredients

• 3 Tbsp Beef Tallow (Rendered from beef trimmings; use as cooking fat)
• 1 medium Yellow Onion (Diced about 1 cup)
• 2 large Yukon Gold Potatoes (Boiled until tender, cooled, then cut into bite‑size cubes)
• 12 oz Corned Beef (Pre‑cooked, shredded or coarsely chopped)
• 0.25 cup Beef Broth (Low‑sodium; used to deglaze if hash looks dry)
• 0.5 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 0.5 tsp Coarse Black Pepper
• 4 large Eggs (One per serving, fried sunny‑side up)
• to taste Salt (Use sparingly; corned beef is already salty)

Instructions

1. Melt Beef Tallow

   Add 2–3 Tbsp of beef tallow to the cast‑iron skillet and melt over medium heat until fully liquid.

   Time: PT5M

   Temperature: Medium

2. Dice the Onion

   While the tallow melts, dice one medium yellow onion into roughly 1‑cm pieces.

   Time: PT5M

3. Brown the Onion

   Add the diced onion to the skillet, stirring occasionally until softened and lightly browned, about 8 minutes. Add a splash more tallow if the pan looks dry.

   Time: PT8M

   Temperature: Medium

4. Boil Potatoes

   Place the two Yukon Gold potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: Boiling

5. Cube and Cool Potatoes

   Drain the potatoes, rinse briefly with cold water, and let them cool for a couple of minutes. Cut into bite‑size cubes (about 1‑inch).

   Time: PT5M

6. Crisp Potatoes in Skillet

   Add the cubed potatoes to the skillet with the onions. Press gently with a spatula and let sit without stirring for 5‑6 minutes to develop a golden crust, then flip and repeat until all sides are crisp, about 8 minutes total.

   Time: PT8M

   Temperature: Medium‑High

7. Add Corned Beef

   Stir in the shredded or coarsely chopped 12 oz corned beef, spreading it evenly over the potatoes. Cook, stirring occasionally, until the meat is heated through and begins to brown, about 6 minutes.

   Time: PT6M

   Temperature: Medium

8. Season the Hash

   Sprinkle ½ tsp garlic powder, ½ tsp smoked paprika, and ½ tsp coarse black pepper over the hash. Taste and add salt only if needed.

   Time: PT2M

9. Moisture Check

   If the hash looks dry, drizzle a little beef broth or add another teaspoon of tallow, then give it a quick stir.

   Time: PT1M

10. Fry Eggs

    In a second skillet, melt a small knob of butter or tallow over medium‑low heat. Crack one egg per serving, add a teaspoon of water, and cover for 2‑3 minutes until the whites set but the yolk remains runny.

    Time: PT5M

    Temperature: Medium‑Low

11. Plate and Serve

    Spoon the hot hash onto plates and top each with a fried egg. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

30 g

Fat

25 g

Fiber

3 g