Corned Beef Hash Recipe

Instructions

1. In a large cast iron pan, heat the oil on medium heat. When hot and shimmery, add the potatoes, cut side down. Fry, without moving, on medium for 7-10 minutes depending on the potato size. When the time is up, use an offset spatula to lift the potatoes to see if they’re golden and crisp. If needed, add 1-2 minutes cooking time.
2. Leave the potatoes cut side down and add the shallots and garlic. Add the beef stock. Bring to a simmer, then cover and cook on medium to medium low until the potatoes are creamy, tender, and cooked through, about 10-15 minutes, depending on size - check every 5 minutes or so.
3. While the potatoes are cooking, cook the jammy eggs: Bring a large pot of water to a rolling boil,then turn the heat down slightly. Use a slotted spoon to gently add the eggs. Turn the heat back up to medium high and maintain a simmer for 7-8 minutes depending on your preference, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer. When the time is up, immediately plunge the eggs into a bowl of very cold tap water. Peel and set aside.
4. When the potatoes are done cooking, lift the lid - the beef stock should be mostly gone. Push the potatoes to the side and add in the chopped corned beef and the rosemary. Turn the heat up and fry, heating the corned beef through and tossing so everything sears slightly and crisps up. Season with salt and freshly ground pepper.
5. Serve, topped with peeled and halved jammy eggs.