Sandra This hearty and delicious corned beef hash recipe by Bobby Flay is a comforting classic perfect for breakfast or brunch. Made with crispy potatoes, flavorful corned beef, and topped with perfectly poached eggs, it’s an easy way to use up leftovers. It’s a simple yet irresistibly satisfying dish, ready in about 45 minutes, plus chilling time.
Bobby Flay Corned Beef Hash Recipe Ingredients
For the Corned Beef Hash:
- 2 cups roughly chopped boiled red-skinned potatoes
- 2 cups diced cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch nutmeg
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon unsalted butter
For the Poached Eggs:
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 large eggs
How To Make Bobby Flay Corned Beef Hash
- Mix the Hash: In a large bowl, roughly mash half of the boiled potatoes with a fork. Add the rest of the chopped potatoes, the corned beef, cooking liquid, grated onion, mashed garlic, mustard, parsley, thyme, and nutmeg. Season with pepper and mix everything together well.
- Chill the Mixture: This step is crucial. Cover the bowl and refrigerate the hash mixture for at least 3 hours, or preferably overnight. This allows the flavors to meld and helps the hash hold its shape when cooked.
- Cook the Hash (First Side): When ready to cook, heat a large cast-iron skillet over medium-high heat. Add 1/4 cup of the butter. Once melted, add the chilled hash mixture to the skillet and press it down firmly into an even cake. Cook, without stirring, until a deep golden-brown crust has formed on the bottom.
- Flip and Finish: Carefully slide the hash cake onto a large plate. Add the remaining 1 tablespoon of butter to the skillet. Invert the hash cake back into the skillet to cook the other side until it is also browned and crispy.
- Poach the Eggs: While the hash cooks, prepare the poaching liquid by combining the water, vinegar, and salt in a separate skillet and bringing it to a gentle simmer. Carefully crack the eggs into the simmering liquid and poach for 3-5 minutes, until the whites are firm but the yolks are still runny.
- Serve: Remove the eggs with a slotted spoon. Slice the corned beef hash into wedges and serve immediately, topped with the poached eggs.
Recipe Tips
- How to get an extra crispy hash? The three most important secrets are: 1) Chilling the mixture for at least 3 hours so it’s very firm. 2) Using a hot cast-iron skillet. 3) Not stirring it! Let the hash sit undisturbed in the pan to allow a deep, crunchy crust to form on the bottom.
- What’s the best way to use up leftovers? This recipe is the perfect vehicle for using up leftover cooked corned beef and boiled potatoes from a St. Patrick’s Day dinner or any other meal.
- Why grate the onion? Grating the onion on a box grater is a classic chef’s trick. It allows the onion to release its flavor and moisture evenly throughout the hash without leaving you with large, raw chunks.
- Can I make this ahead of time? Yes, and you should! The hash mixture must be made ahead of time to allow it to chill properly. This makes the final cooking process very quick and easy for a weekend brunch.
What To Serve With Corned Beef Hash
This is a classic, hearty breakfast or brunch dish that is a complete meal on its own when topped with the poached eggs. It is also fantastic served with:
- A side of buttered rye or sourdough toast
- A simple fruit salad to cut the richness
- A dash of your favorite hot sauce on top
How To Store Corned Beef Hash
- Refrigerate: Store leftover cooked hash in an airtight container in the refrigerator for up to 3 days. Poached eggs are best made fresh and do not store well.
- Reheat: For the best results, reheat the hash in a hot, lightly buttered skillet to help re-crisp the outside.
Corned Beef Hash Nutrition Facts
- Serving: 1/4 of hash recipe (without egg)
- Calories: 450 kcal
- Carbohydrates: 25g
- Protein: 28g
- Fat: 28g
- Saturated Fat: 15g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is the most common issue and is almost always because the hash mixture was not chilled for long enough, or it was not pressed down firmly enough in the skillet. The long chilling time is essential for the starches to firm up and bind the hash together.
No. If you prefer, a perfectly fried, sunny-side-up egg with a runny yolk is an equally delicious and classic topping for corned beef hash.
Yes. Red-skinned potatoes or Yukon Golds are great choices because they are slightly waxy and hold their shape well. You can use a starchy potato like a Russet, but be careful not to over-boil it, as it can become mushy.
Bobby Flay Corned Beef Hash Recipe
Description
A classic breakfast hash made with leftover corned beef and boiled potatoes, pan-fried to crispy perfection and served with a perfectly poached egg on top.
Ingredients
Instructions
- In a large bowl, mix all the hash ingredients together. Cover and refrigerate for at least 3 hours, or overnight.
- Heat a large cast-iron skillet with 1/4 cup of butter. Press the chilled hash mixture into the pan and cook, undisturbed, until a deep brown crust forms on the bottom.
- Flip the hash and cook the other side until crispy.
- While the hash cooks, poach the eggs in a separate skillet of simmering water with vinegar and salt for 3-5 minutes.
- Serve slices of the crispy hash topped with the poached eggs.
Notes
- The most important tip for this recipe is to chill the hash mixture for at least 3 hours; this is not optional and is the secret to a hash that holds its shape and gets a crispy crust.
- For the best, crispiest result, use a well-seasoned cast-iron skillet and do not stir the hash while it is cooking.
- Using leftover cooked corned beef and boiled potatoes makes this a fantastic and flavorful “next-day” breakfast.
- Grating the onion is a key technique that allows its flavor to melt into the hash without leaving any crunchy, raw pieces.
