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

Ingredient Substitutions

• Instead of Beef Tallow: Butter, Lard, Vegetable oil
• Instead of Yellow Onion: White onion, Shallots
• Instead of Yukon Gold Potatoes: Russet potatoes, Red potatoes
• Instead of Corned Beef: Pastrami, Cooked beef brisket
• Instead of Beef Broth: Chicken broth, Water with bouillon cube
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Smoked Paprika: Regular paprika, Chipotle powder
• Instead of Coarse Black Pepper: Ground black pepper
• Instead of Eggs: Egg whites, Tofu scramble
• Instead of Salt: Kosher salt

Equipment Needed

• Cast Iron Skillet
• Hash Knife
• Cutting Board
• Medium Saucepan
• Colander
• Wooden Spoon or Spatula
• Measuring Spoons
• Plate for Serving

Critical Steps — Do Not Skip

• Rendering and maintaining enough beef tallow for crisping.
• Allowing potatoes to sit undisturbed to form a golden crust.
• Not over‑seasoning due to the inherent salt in corned beef.
• Frying eggs at medium‑low heat and using the water‑steam method to prevent sticking.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of liquid smoke to the tallow before cooking.
• A splash of Worcestershire sauce at the end brightens the meat.
• If you like a spicier hash, stir in a pinch of cayenne pepper with the paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to restore crispness.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the corned beef in a crock‑pot a day ahead; shred and refrigerate.
• Boil and cube the potatoes ahead of time; store in water to prevent browning.
• Render extra beef tallow from a previous roast and keep refrigerated for quick use.

Frequently Asked Questions