Our corned beef hash recipe gets a little fancy — with Brussels sprouts (they’re basically tiny cabbages, making this recipe kind of like corned beef and cabbage 2.0 (kind of genius, right?) with cream and shallots — but fundamentally our hash recipe is all about crispy, salty pan-fried potatoes and a perfectly fried egg.
2 russet potatoes, 1/2 inch diced
2 tablespoons olive oil
2 tablespoons shallots, minced
1/2 jar J&A Pickled Dill Brussels Sprouts, well drained and cut in half.
2 cups cooked corned beef, diced
1 cup heavy cream
1 teaspoon Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
4 slices crusty bread, optional
- Place a 10-inch nonstick sauté or cast-iron pan over medium-high heat. Heat the olive oil and add diced potatoes.
- Sauté for 15 minutes or until potatoes begin to brown slightly and begin to become tender.
- Add the shallots and sauté for 5 minutes.
- Add corned beef and Pickled Dill Brussels Sprouts, sauté for 5 minutes longer.
- Stir in cream, Worcestershire sauce, salt, and pepper. Simmer until most of the liquid has evaporated and the cream has thickened enough to bring the hash together (about 5 minutes).
- In a separate sauté pan, fry the eggs in melted butter over medium heat.
- Toast bread and cook eggs to desired doneness.
- Spoon hash onto plates and serve topped with egg and toast on the side.