Sunday Brunch: Tom Douglas' Corned Beef Hash | Serious Eats : Recipes


  • 8 large eggs
  • Kosher salt
  • 2 tablespoons plus 1 teaspoon Heinz Chili Sauce
  • 1 poblano chile, seeded and minced (about 2/3 cup)
  • 2/3 cup diced sweet onions
  • 5 tablespoons unsalted butter or a combination of butter and bacon fat
  • ½ pound Yukon Gold potatoes (or any smooth-skinned potato)
  • + 1 more ingredients
    • 2 pounds uncooked corned beef

1 Place the corned beef in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook until very tender, about 3 hours, adding more water as needed to keep the meat covered. Remove the corned beef from the pot and allow to cool. Remove and discard the fat fr...

View full recipe at SpringPad


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