Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (approx. 150g)
  • 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (approx. 450g)
  • 1 (12-ounce) can corned beef, coarsely chopped (approx. 340g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Salt to taste
  • 2 large eggs
  • Optional garnish: Chopped fresh parsley

Instructions:

  1. Heat olive oil in the large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.
  2. Add diced potatoes to the skillet and cook, stirring occasionally, until they are tender and lightly browned, about 10-15 minutes. Adjust heat as needed to prevent burning.
  3. Add coarsely chopped corned beef to the skillet. Break it up with a spatula and stir to combine it with the potatoes and onions.
  4. Stir in Worcestershire sauce, garlic powder, and black pepper. Season with salt to taste. Spread the mixture into an even layer and let it cook undisturbed for 5-7 minutes, or until a crispy crust forms on the bottom. Flip and cook for another 3-5 minutes to brown the other side.
  5. While the hash is browning, fry the eggs to your desired doneness. (Sunny-side up, over easy, etc.)
  6. Divide the canned corned beef hash between two plates. Top each serving with a fried egg and garnish with chopped fresh parsley, if desired.