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Restaurants›Crabby Joe's Deck & Grill - Daytona Beach›Corned Beef Hash & Eggs Recipe

Corned Beef Hash & Eggs Recipe

Name: Crabby Joe's Deck & Grill - Daytona Beachs Corned Beef Hash & Eggs Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 12 oz cooked corned beef, finely chopped; 2 cups russet potatoes, peeled and diced 1/2-inch; 1 cup yellow onion, finely diced; 1 cup green bell pepper, finely diced; 1 tsp garlic, minced; 2 tbs unsalted butter; 1 tbs vegetable oil (or neutral oil); 1 tsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbs fresh parsley, chopped (optional); 2 large eggs; 1 tbs unsalted butter (for frying); 0.25 tsp salt; 0.125 tsp black pepper; 1 cup baby yukon gold potatoes (or additional russets), diced 1/2-inch; 1 tbs olive oil; 0.25 cup onion, sliced (for home fries); 0.5 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups quick grits (if choosing grits instead); 1 cups water or milk (for grits); 1 tbs butter (for grits); 0.25 tsp salt (for grits); 2 slices bread slices (white, sourdough, or rye); 1 tbs butter (for toast); 2 tbs hot sauce or ketchup (optional)

Inspired by Crabby Joe's Deck & Grill - Daytona Beach

Time45m

Serves1

Griddled corned beef hash with 2 eggs*, home fries or grits, & toast.

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Ingredients

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Corned Beef Hash

12 oz cooked corned beef, finely chopped

2 cups russet potatoes, peeled and diced 1/2-inch

1 cup yellow onion, finely diced

1 cup green bell pepper, finely diced

1 tsp Garlic, minced

2 tbs Unsalted butter

1 tbs vegetable oil (or neutral oil)

1 tsp Original Worcestershire Sauce

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 tbs fresh parsley, chopped (optional)

Eggs

2 Large eggs

1 tbs unsalted butter (for frying)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Home Fries (or Grits option)

1 cup baby yukon gold potatoes (or additional russets), diced 1/2-inch

1 tbs olive oil

1/4 cup onion, sliced (for home fries)

1/2 tsp Watkins paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups quick grits (if choosing grits instead)

1 cups water or milk (for grits)

1 tbs butter (for grits)

1/4 tsp salt (for grits)

Toast & Finishing

2 slices bread slices (white, sourdough, or rye)

1 tbs butter (for toast)

2 tbs hot sauce or ketchup (optional)

Method

Corned Beef Hash

Prep potatoes

Place diced russet potatoes in a pot, cover with cold salted water, bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes; pat dry with a towel if needed.

Preheat skillet

Heat a large heavy skillet or cast-iron griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter; let butter foam.

Cook aromatics

Add the diced onion and green bell pepper to the hot pan. Cook, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add potatoes and sear

Add the par-cooked diced potatoes to the skillet in a single layer. Let them sit without stirring for 2–3 minutes to develop a golden crust, then flip and brown another 2–3 minutes. Continue to press and turn pieces until most surfaces are golden — about 6–8 minutes total.

Add corned beef

Stir in the chopped corned beef, breaking up any large pieces. Spread mixture into an even layer and let cook undisturbed for 3–4 minutes to crisp the beef and potatoes. Stir and repeat once more if you want extra crust.

Season and finish

Sprinkle Worcestershire sauce, smoked paprika, salt, and black pepper over the hash. Stir to combine and taste-adjust. If mixture seems dry, add the remaining 1 tablespoon butter and allow it to melt into the hash. Fold in chopped parsley if using. Keep hash on low heat while you cook eggs and toast.

Eggs

Griddle eggs

In a separate nonstick skillet over medium heat, add 1 tablespoon butter and let it melt. Crack 2 eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks still runny, about 2–3 minutes; cover the pan for 30–45 seconds to set the tops if desired. For over-easy: cook until edges set, flip carefully and cook 30–45 seconds more. Season eggs with 1/4 tsp salt and a pinch of black pepper.

Alternative: Scrambled

If you prefer scrambled, whisk the eggs with a splash of water, season, and scramble in the butter over medium-low heat until creamy and just set.

Home Fries (or Grits option)

Home fries

While hash is finishing, heat a small skillet over medium-high heat with 1 tablespoon olive oil. Add the diced baby potatoes and sliced onion. Cook stirring occasionally until potatoes are golden and tender, about 10–12 minutes. Season with paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Keep warm.

Grits (optional)

To make grits instead: bring 1 cup water (or half water/half milk) and 1/4 tsp salt to a boil. Slowly whisk in 1/2 cup quick grits. Reduce heat to low and simmer, stirring frequently, until thickened, about 3–5 minutes. Stir in 1 tablespoon butter and taste for seasoning.

Toast & Plating

Toast the 2 slices of bread to your liking and spread with 1 tablespoon butter.

Divide the corned beef hash between plates (or keep whole for a single serving). Place the cooked eggs on top of or alongside the hash. Add a portion of home fries or a scoop of grits to the plate. Serve toast on the side and offer hot sauce or ketchup if desired.

Serve immediately while hot. Leftovers: refrigerate hash and potatoes in an airtight container for up to 3 days; re-crisp in a skillet before serving.