Chef Tee’s Corned Beef Hash w/Two Eggs Over Easy

Serves 4Corned Beef Hash

  • 1 lb. russet potatoes, 1/4-inch diced
  • 1 lb. cooked corned beef, cut into chunks
  • 1 cup onions, chopped
  • ¼ cup medium red pepper, chopped (optional)
  • 2 Tbsps. vegetable oil
  • ¼ cup heavy cream
  • 2 Tbsps. flour
  • 1 Tbsp. parsley, chopped
  • Salt & Pepper
  • Eggs over easy (2 per serving)
  • Sliced tomatoes
  • Hollandaise sauce (see recipe below)


  1. Cook potatoes in boiling, salted water until just tender (about 3 minutes).
  2. Pulse beef in a food processor until coarsely chopped.
  3. In medium skillet, heat oil over medium-high heat; add onions, sauté until slightly browned.
  4. In large mixing bowl, combine onions, beef, red pepper, cream, flour, parsley and potatoes;  season to taste w/Salt & Pepper.
  5. Portion out hash into four, 6-ounce, dough-like balls (may need to add more or less flour to form balls); flatten them out into patties.
  6. Cook in large, greased, non-stick skillet over medium-high heat.
  7. Cook on one side about 5 minutes; flip; cook another 5 minutes or until crispy.
  8. Garnish w/tomatoes, eggs and Hollandaise Sauce.

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