Corned Beef Hash Hash Bowl

Name: Corned Beef Hash Hash Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Canned or fresh corned beef hash; 2 lb Diced russet potatoes; 4 Eggs; 1 cup Hollandaise sauce (egg yolks, butter, lemon); 3 Green onions, sliced

Crispy corned beef hash, sunny eggs, hollandaise, chives.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 2
Level: Medium

Ingredients

2servings

Canned or fresh corned beef hash1 lb
Diced russet potatoes2 lb
Eggs4
Hollandaise sauce (egg yolks, butter, lemon)1 cup
Green onions, sliced3

Instructions

1
Griddle & mark
Griddle the hash and extra diced potatoes on a flat top, pressing down firmly to maximize surface contact until highly textured and crispy.
2
Transfer this
Transfer this dense carbohydrate/protein base into a bowl.
3
Top & garnish
Top with over-easy eggs, and completely smother the assembly in rich, acidic, emulsified hollandaise sauce.
4
Slice & serve
Garnish with chopped green onions.

Cook it safe

160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

This recipe serves egg that is not fully cooked. Use pasteurized eggs if serving anyone pregnant, very young, over 65, or immunocompromised.
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Electric griddle / flat-top

A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.