Corned Beef Hash

Step 1

Melt 2 tablespoons of the butter in a large skillet over medium heat and cook the diced russet potatoes for 10 to 12 minutes, stirring occasionally, until golden and fork-tender.

Step 2

Add the diced onion to the skillet and cook for 4 to 5 minutes until softened.

Step 3

Stir in the diced corned beef and cook for 5 to 6 minutes, pressing the mixture down occasionally, until it develops a crispy crust in places.

Step 4

Season the hash with salt and pepper to taste.

Step 5

Push the hash to one side of the skillet, melt the remaining butter in the cleared space, and fry the eggs to your desired doneness, about 3 to 4 minutes for a runny yolk.

Step 6

Confirm the eggs reach your preferred doneness with fully set whites before removing from the heat.

Step 7

Divide the hash among plates and top each portion with a fried egg.

Step 8

Serve immediately while hot and crisp.