Ingredients:

  • 1 (12-ounce/340g) can corned beef, well chilled
  • 1 pound (450g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. Place diced potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until fork-tender, about 8-10 minutes. Drain well and set aside.
  2. Roughly chop the chilled corned beef canned into small pieces.
  3. Heat olive oil in the large skillet over medium heat. Add diced onion and sauté until softened and translucent, about 5 minutes.
  4. Add the cooked potatoes and chopped corned beef to the skillet. Season with Worcestershire sauce, salt, and pepper. Spread evenly and cook, pressing down occasionally, until golden brown and crispy on the bottom, about 8-10 minutes. Flip and cook for another 5-7 minutes.
  5. While the hash is cooking, fry the eggs to your liking (sunny-side up, over easy, etc.).
  6. Divide the corned beef hash between two plates. Top each serving with a fried egg and garnish with chopped parsley (if using).