Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely diced (approx. 1 cup or 150g)
  • 1 red bell pepper, finely diced (approx. 1 cup or 150g)
  • 1 pound cooked corned beef, diced (approx. 450g)
  • 1.5 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes (approx. 680g)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 4 large eggs
  • Hot sauce (e.g., Tabasco, Frank's RedHot)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Dice the onion, bell pepper, potatoes and corned beef as per the ingredient list. Uniform size is key for even cooking, so put on your Mary Berry hat and aim for consistent dicing.
  2. Heat olive oil in the large skillet over medium heat. Add the diced onion and bell pepper. Sauté until softened and slightly translucent, about 5-7 minutes.
  3. Add the diced potatoes to the skillet. Season with salt, pepper, thyme, and smoked paprika. Stir well to combine. Cook, stirring occasionally, until the potatoes are tender and starting to brown, about 15-20 minutes. If they start to stick, add a splash of water or broth.
  4. Add the diced corned beef to the skillet. Stir gently to incorporate it with the potatoes and vegetables.
  5. Press the hash down into the skillet and let it cook undisturbed for a few minutes to develop a crispy crust on the bottom. Add the butter in small pieces over the top of the hash. Then stir, then again, press down for another 2-3 minutes. Repeat process until hash is nicely browned and heated through, about 5-7 minutes total.
  6. While the hash is crisping, fry the eggs in a separate skillet to your liking (sunny-side up, over easy, etc.).
  7. Divide the corned beef hash among plates. Top each serving with a fried egg (if using), a dash of hot sauce, and a sprinkle of fresh parsley.