Chef Tee’s Corned Beef Hash with Two Eggs Over Easy
Serves 4
Prep time: 15 mins.; cooking time: 10-to-15 mins.

  • 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.


Chef Tee’s Hollandaise Sauce

  • 3 egg yokes
  • 1 Tbsp. lemon juice, freshly squeezed
  • ½ cup unsalted butter, melted
  • Hot water (optional)
  • Salt & Pepper to taste


  1. In a blender, combine egg yokes, lemon juice; cover, blend on high speed for about 5 seconds.
  2. While blender is still running, remove cover, slowly pour in hot butter; sauce should thicken.  (If too thick, add a little hot water.)
  3. Season to taste w/Salt & Pepper.

*Photo courtesy:  KStudios