- Prep time
- 25 minutes PT25M
- Cook time
- 20 minutes PT20M
- 2 servings
Breakfast hash is a winning dish any way you make it! Try this traditional rendition or our spicy and vegetarian variations for something a little different.
- 1 pound Yukon gold potatoes, medium diced
- 2 quarts cold water
- 2 tablespoons white vinegar
- 2 tablespoons salt
- 2 tablespoons vegetable oil, separated
- 2 cups yellow onion, medium diced
- 5 cloves garlic, sliced thin
- 1 teaspoon smoked paprika
- Chili flakes, to taste
- 6 ounces corned beef, small diced
- 2 ounces fresh spinach
- 2 tablespoons parsley, chopped
- 1 tablespoon chives, chopped
- Salt and black pepper, to taste
- 2 eggs, poached
Place diced Yukon gold potatoes in a medium sauce pot, cover with cold water and add vinegar and salt. Place on high heat and bring just to a boil. Potatoes should still be slightly firm. Drain in colander and spread on a pan to cool and dry.
Heat a large sauté pan on medium-high heat. Add 1 tablespoon vegetable oil then add the onion. Sauté for 3–5 minutes, until beginning to caramelize. Add the garlic and sauté for 10–15 seconds.
Add the blanched potatoes and remaining oil then toss with the onions. Spread into an even layer and reduce heat to medium. Add smoked paprika and chili flakes. Let potatoes brown on one side and then flip with a spatula to brown a different side. Continue this process until potatoes are well browned.
Add the corned beef and sauté for 2–3 minutes to heat through. Add the spinach and fold in until wilted. Add parsley and chives and adjust seasoning to taste with salt and pepper. Place in a serving dish and top with a poached egg.
Want to try a twist on the regular recipe? Instead of corned beef and Yukon potatoes, try...
- Chorizo and yams with cauliflower florets for a spicy start to your day.
- Mushrooms and red potatoes with broccoli florets and drained chickpeas for vegetarian variety.