Corned Beef Hash Sandwich

How to Make Corned Beef Hash Sandwich

1. 1

   Step 1: Cook potatoes and sweat onions

   Heat a large skillet over medium heat and add the vegetable oil. Add the diced potatoes in a single layer and cook, stirring occasionally, until they start to brown and become tender, about 10–12 minutes. Add the chopped onion, season with salt and pepper, and continue cooking until the onions are translucent and the potatoes are golden, another 3–4 minutes.

   For this step

   • 2 cupsYukon Gold or russet potatoes, peeled and diced
   • 1/2 mediumYellow onion, finely chopped
   • 2 tbspVegetable oil (or neutral oil)
   • 1 tspSalt and freshly ground black pepper
   
2. 2

   Step 2: Add and crisp the corned beef

   Push the potatoes and onions to the pan edge and add the diced corned beef to the center; spread it out and let it sit for a minute to develop color. Stir everything together and press the hash into the pan, allowing edges to crisp; continue cooking 4–6 minutes more until the corned beef is heated through and some pieces are nicely browned. Taste and adjust seasoning.

   For this step

   • 8 ozCooked corned beef, diced or shredded
   
3. 3

   Step 3: Fry the eggs

   In a separate nonstick skillet, melt a little butter or oil over medium heat and crack in the eggs. Cook them sunny-side up, or to your preferred doneness, until whites are set and yolks are still runny (about 3–4 minutes). Season lightly with salt and pepper and keep warm.

   For this step

   • 2 largeLarge eggs
   
4. 4

   Step 4: Toast the bread and melt the cheese

   Spread butter on one side of each bread slice. In a clean skillet over medium heat, toast the bread butter-side down until golden. Flip, place a slice of cheddar on two slices, and cover the pan briefly so the cheese melts, about 1–2 minutes.

   For this step

   • 4 slicesSlices of sturdy bread (sourdough, rye or country loaf)
   • 2 tbspUnsalted butter
   • 2 slicesCheddar cheese slices (or your favorite melting cheese)
   
5. 5

   Step 5: Assemble the sandwiches

   Spread Dijon mustard on the plain toasted slices, divide the corned beef hash between the two cheesy slices, and top each with a fried egg. Close the sandwiches and press gently so everything stays together; cut in half if desired.

   For this step

   • 2 tspDijon mustard
   
6. 6

   Step 6: Serve and optional finishes

   Serve immediately while hot and melty. Optional finishes: add pickles or hot sauce, a sprinkle of chopped chives, or swap the cheddar for Swiss for a different flavor — great for brunch or using up leftover corned beef.
   

1. Heat a large skillet over medium heat and add the vegetable oil. Add the diced potatoes in a single layer and cook, stirring occasionally, until they start to brown and become tender, about 10–12 minutes. Add the chopped onion, season with salt and pepper, and continue cooking until the onions are translucent and the potatoes are golden, another 3–4 minutes.
2. Push the potatoes and onions to the pan edge and add the diced corned beef to the center; spread it out and let it sit for a minute to develop color. Stir everything together and press the hash into the pan, allowing edges to crisp; continue cooking 4–6 minutes more until the corned beef is heated through and some pieces are nicely browned. Taste and adjust seasoning.
3. In a separate nonstick skillet, melt a little butter or oil over medium heat and crack in the eggs. Cook them sunny-side up, or to your preferred doneness, until whites are set and yolks are still runny (about 3–4 minutes). Season lightly with salt and pepper and keep warm.
4. Spread butter on one side of each bread slice. In a clean skillet over medium heat, toast the bread butter-side down until golden. Flip, place a slice of cheddar on two slices, and cover the pan briefly so the cheese melts, about 1–2 minutes.
5. Spread Dijon mustard on the plain toasted slices, divide the corned beef hash between the two cheesy slices, and top each with a fried egg. Close the sandwiches and press gently so everything stays together; cut in half if desired.
6. Serve immediately while hot and melty. Optional finishes: add pickles or hot sauce, a sprinkle of chopped chives, or swap the cheddar for Swiss for a different flavor — great for brunch or using up leftover corned beef.