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Crispy Corned Beef Hash Skillet Recipe with Easy Sriracha Hollandaise

crispy corned beef hash skillet - featured image
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A quick and easy crispy corned beef hash skillet topped with a creamy, spicy sriracha hollandaise sauce, perfect for brunch or cozy dinners.

Ingredients

Scale
  • 12 ounces canned corned beef, diced or shredded
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large eggs, for poaching or frying as a topping
  • For the Sriracha Hollandaise:
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • 1 to 2 teaspoons sriracha sauce (adjust to taste)
  • Salt and white pepper to taste
  • Fresh chives or parsley, chopped, for garnish (optional)

Instructions

  1. Peel and dice the potatoes into roughly 1/2-inch cubes. Place them in a pot of cold salted water and bring to a boil. Cook for 5-7 minutes until just tender but not falling apart. Drain and set aside.
  2. Heat 1 tablespoon butter and the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly.
  3. Add the drained potatoes to the skillet, spreading them evenly. Let cook undisturbed for 4-5 minutes to get golden and crispy on one side. Stir in the diced corned beef, pressing the mixture down gently to form a crust. Cook for another 5-7 minutes, flipping sections occasionally to crisp all sides.
  4. To make the sriracha hollandaise, whisk together egg yolks and lemon juice in a heatproof bowl set over simmering water (double boiler). Whisk constantly while slowly drizzling in the warm melted butter until thick and creamy. Stir in sriracha sauce, salt, and white pepper to taste. Keep warm.
  5. Poach or fry the eggs to your liking.
  6. Divide the crispy corned beef hash onto plates. Top each serving with an egg, then drizzle generously with the sriracha hollandaise. Garnish with chopped chives or parsley.

Notes

Par-cook potatoes to ensure crispiness. Use cast iron skillet for best crust. Whisk hollandaise slowly over low heat to avoid scrambling eggs. Adjust sriracha to taste. Reheat leftovers gently in skillet and warm water bath for sauce.

Nutrition

Keywords: corned beef hash, sriracha hollandaise, crispy hash, brunch recipe, easy dinner, skillet recipe, comfort food

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