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Grillville Corned Beef Hash

This Little Goat went to Grillville
  • This Little Goat went to Grillville


4 servings


30 minutes

active time

15 minutes


1 yellow onion, diced 

3 Tbsp unsalted butter

1 lb. boiled red skin potatoes, cut into ½-inch cubes  

8 oz. cooked corn beef, cut into ¼-inch cubes 

2 cups finely-shredded green cabbage (optional)

Extra-virgin olive oil (optional)

Kosher salt and freshly-ground black pepper 

4 tsp This Little Goat went to Grillville, plus more to taste 

4-6 eggs 

Fresh parsley leaves, for topping


Preheat the oven to 350 degrees.

Note: If your potatoes are not already cooked, place them to a pot of salted water and bring to a boil. Boil until just fork tender, about 5-7 minutes. Drain, pan to dry, and cut into ½-inch cubes. Set aside.

Melt the butter in a large skillet over medium heat. Stir in the onion and season with a pinch of salt. Sauté, stirring occasionally, until softened and translucent, about 5 minutes.

Add in the corned beef, potatoes, Grillville spice and ½ teaspoon salt, mixing to combine. Spread into a single layer in the pan. Let cook, undisturbed, over medium/medium-high heat until golden brown on the bottom side, about 5 minutes. Give the mixture a toss and continue cooking until golden brown and crispy on both sides, about 3-5 minutes more.

Remove from the heat and, using the back of a wooden spoon, make 4-6 indents into the hash. Crack an egg into each of the holes. Season with a pinch each of salt and pepper. Transfer to the oven and bake until the whites are set but the yolks are still runny, about 3-5 minutes.

If using, toss the cabbage with a drizzle of olive oil and a pinch each of salt and Grillville spice. Set aside, allowing the cabbage to soften, until ready to serve.

Carefully remove hash from the oven. Top with cabbage slaw and fresh parsley leaves. Dig in!

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