Corned Beef Hash

September 27, 2017
Recipe by: Swiss Diamond Chefs

It’s National Corned Beef Hash day (September 27th), and we thought we should share our recipe.  Derived from the French verb hacher (to chop), corned beef hash has been on breakfast tables for decades.  There are literally hundreds of recipes for this classic dish that spans the globe, today we offer you a simple southern classic.  This super-fast meal is sure to make the family happy, full and ready for the next time it’s served. This meal is also very versatile: take away the eggs, pair it with a green salad, and dinner is served.

Prep Time: 10 Minutes
Cook Time: 15 - 20 Minutes
Yield: 4 Servings
Difficulty: Easy


  • 1 lb russet potatoes, peeled and diced (1/4" pieces)
  • 1 lb corned beef, fully cooked cut into chunks (roughly the same size as the potatoes)
  • 1 cup chopped yellow onion
  • 1 large red bell pepper, cleaned and diced (1/4" pieces)
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1 tablespoon chopped fresh flat-leaf parsley
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  1. In a Swiss Diamond Stock Pot addenough salted water to cover the potatoes and bring to a boiler.  Cook the potatoes until they start to soften, about 3 minutes, then drain.
  2. In a Swiss Diamond Sauté Pan, melt butter.
  3. Sauté onion and bell pepper in butter over medium high heat, stirring, until lightly browned, about 5 minutes.
  4. Add potatoes and continue to sauté, stirring occasionally, until browned, about 5 - 7 minutes.
  5. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned.
  6. Slowly add cream while stirring and cook.  Continue stirring for 1 minute.
  7.  Heat a Swiss Diamond Nonstick Skillet to medium heat, and cook your eggs to your desired temp (we like sunny side up)
  8. Plate the corned beef hash, top with an egg and garnish with parsley.