I love corned beef hash, and I’m not above eating the canned stuff either. We have that every year at my dad’s side of the family Easter brunch. So the canned version has a special place in my heart — but I do think this version using fresh corned beef is better and worth your time.
If you want the full step-by-step, it’s inside my Griddle 101 eBook. Here’s the high-level walkthrough:
Heat your griddle to 375–400°F to get that good browning on the potatoes.
Use Yukon Gold potatoes, diced about ½ inch. I like to par-boil them for ~8 minutes so they crisp on the outside and stay soft inside.
Coat them in oil, spread them thin, and don’t touch them for 5–8 minutes — that’s how you get the crust.
Add onions after the potatoes get a head start so they don’t overcook.
Fresh corned beef from the deli works great — I get one big ½-inch slice and cube it chunky so it matches the potato size.
Toast a little rye bread on the side (optional… but not really).
Drop the heat to around 325°F for your eggs — over easy or scrambled, whatever your family likes.
A little butter + garlic mixed into the corned beef right at the end makes it ridiculous.
Finish with a spoon of jarred salsa (trust me) and green onions on top for brightness.
Break that runny yolk over the hash… and you're in business.
A few folks have asked about the cutting board I used in the video — It’s handmade and fits perfectly behind the griddle. You can grab one from masseywoodcraft.com and get 10% off with code Johnny at checkout: 👉 Check it out here