Name: Corned Beef Hash
Cook time: 55 minutes
Total time: 7 hours
Yield: 4 Servings
Ingredients: 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included; 4 sprigs flat-leaf parsley; 3 bay leaves, torn; 1 tablespoon black peppercorns; 1 tablespoon coriander seeds; 1 tablespoon yellow mustard seeds; 1 medium onion, peeled, halved through root; 1 large russet potato, peeled, halved crosswise; ¼ cup chopped fresh flat-leaf parsley, plus more for serving; Kosher salt and freshly ground black pepper; 4 tablespoons unsalted butter; 1 teaspoon distilled white vinegar; 4 large eggs; Chopped fresh chives (for serving)

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Hirsheimer & Hamilton

This corned beef hash is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). The next day, shred the cooked corned beef and throw the hash together.

Recipe notes