Corned Beef Hash

Robyn Lee

Canned corned beef hash is the kind of food that you're only really happy to see if you find yourself stranded someplace, like say, a desert island or in the middle of the barren stretch of wilderness. We're assuming that if you find yourself in one of those places, that canned hash is going to taste pretty great, but barring extreme circumstances, not so much.

Today we've got a Corned Beef Hash recipe for you courtesy of the Serious Eats book that we want to eat pretty much anytime—yes, even on a desert island.

For this recipe Kenji has taken the hash staples (cubed corned beef and diced potatoes) and added poblano chile, a sizable squirt of ketchup or chile sauce, and runny yolked eggs that nestle right into the pan. It's a one-dish morning wonder that covers all of your breakfast bases: salty meaty, runny eggs, and crispy potatoes.

Adapted from by Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You AreEd Levine and The Serious Eats Team. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.

Recipe Facts

Active: 25 mins
Total: 25 mins
Serves: 4 servings

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  • 4 tablespoons (1/2 stick) unsalted butter

  • 2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)

  • 1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces

  • 1 large onion, cut into medium dice (about 1 1/2 cups)

  • 1 poblano chile, cut into medium dice (about 1/2 cup)

  • 2 tablespoons ketchup or chili sauce (for spicier hash)

  • 1 teaspoon hot sauce (such as Frank’s)

  • Kosher salt

  • Freshly ground black pepper

  • 4 large eggs


  1. Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides. Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total. Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes. Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.

  2. Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top. Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes. Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers. Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total. Reduce the heat to low.

  3. Make four indentations in the surface of the hash and break an egg into each one. Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes. Bring the skillet to a trivet on the table, and serve immediately.

Nutrition Facts (per serving)
590 Calories
27g Fat
59g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 590
% Daily Value*
Total Fat 27g 35%
Saturated Fat 13g 65%
Cholesterol 277mg 92%
Sodium 705mg 31%
Total Carbohydrate 59g 21%
Dietary Fiber 6g 23%
Total Sugars 8g
Protein 30g
Vitamin C 39mg 196%
Calcium 97mg 7%
Iron 5mg 28%
Potassium 1591mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)