I’m a HUGE fan of corned beef and cabbage dinner. The leftovers are even better, giving us this week’s delicious recipe – crispy, golden brown corned beef hash topped with a sunny-side up egg (must see video!!) Even though this recipe involves a two-step process, cooking each step is easy and straightforward. I guarantee this recipe will become an annual St. Patrick’s Day 🍀 tradition in your household.
I often double the recipe portion of Step 1, guaranteeing leftovers for my hash the following day. I use a 16-quart pot to cook the two pieces of briket, giving me plenty of room to immerse the beef under the water along with the potatoes, carrots, and cabbage.
- The recipe below doesn’t call for carrots and cabbage. However, when I do include carrots, I add them along with the potatoes in the last hour of cooking. Add the cabbage in the last fifteen minutes once the heat has been turned off and the beef is resting. The carrots are cut into thirds, and the cabbage into quarters. I leave the core of the cabbage attached so the pieces stay in tact as they steam in the hot liquid.
- Growing up, our family recipe called for my grandmother’s homemade dill pickles to give the hash a boost in flavor. While this may sound a bit strange to some, I wouldn’t make it any other way. I have even seen recipes that add pickled beets to the hash.
- For this recipe, I cook the brisket in water using Bull’s side kick cart burner and finish the hash and eggs on Bull’s 24″ commercial griddle. An alternative is to cook the brisket low and slow in your Bull BBQ by infusing a smoky flavor, using Bull’s v-shape smoker box with your favorite soaked wood chips. Try shredding the brisket before adding to the hash and the smoky flavor takes this recipe to a whole other level.
- I suggest breaking the two-step process of this recipe into two days. Cook the corned beef the night before, allowing the ingredients to cool down and firm up in the fridge overnight. This makes it easier to dice the corned beef and potatoes for the recipe and hold its form.
- Step 1 - Corned Beef with Red Potatoes
- 3 - 4 pounds corned beef brisket with spice packet
- 8 small red potatoes
- Step 2 - Sunny-Side Up Egg & Corned Beef Hash
- 6 tablespoons butter, unsalted, (divided up into 4 and 2 tablespoons)
- 1 cup yellow onion, small dice
- 3 cloves garlic, minced
- 4 cups cooked corned beef, fat removed, small dice
- 4 cups cooked red potatoes, rough medium dice
- ½ cup dill pickle, small dice
- Kosher salt and freshly cracked pepper
- 4 eggs, sunny-side up
- Chives, thinly sliced, for garnish
- Step 1: Rinse the corned beef under cold water. Place the beef in a large pot along with the spice packet and cover completely with cold water. Place lid on to pot and bring to a boil. Once boiling, reduce to a simmer and cook a total of about 3 hours, or until tender. Add the potatoes the last hour of cooking, keeping the lid on top to cover. Once tender, remove from the heat and allow it to rest for about 10 minutes. Carefully remove the potatoes and beef from the hot liquid. Allow it to cool down completely before wrapping in plastic and placing in the fridge overnight.
- Step 2: Preheat the Bull griddle cart on high heat for 15 minutes.
- Add 4 tablespoons butter to the griddle and saute the onions and garlic for 6 minutes, till soft and slightly browned.
- Next, add the diced beef, potatoes, and pickles on top of the onions. Using the Bull spatula, carefully stir the ingredients into the onion mix. Use the long metal portion of the spatula to press down and to spread the mix out evenly over the high heat of the griddle, allowing the hash to get a nice golden color onto the bottom layer.
- After about 6-8 minutes, use the spatula to flip the hash mix over in sections. Press back down onto the griddle, continuing to cook the hash until the other side is golden brown, another 6- 8 minutes. If the hash looks like it is drying up, add more butter.
- Turn off the heat on one side of griddle and move the hash over to this section. Taste and adjust seasoning if needed, adding more salt and pepper.
- Add remaining butter on the other half of the griddle on high heat and crack open 4 eggs and allow them to cook to sunny-side up. Do not flip the eggs. Season with salt and pepper. After 5 minutes, turn the burners off and close the lid to allow the steam to finish cooking the top of the egg to desired doneness.
- To plate, place the corned beef hash onto a plate and finish off with an egg. Repeat for remaining dishes. Garnish with sliced chives and enjoy!
🍀Happy St. Patrick’s Day🍀