Corned Beef Hash Potatoes (Printable Version)

A savory skillet dish blending tender corned beef, crispy potatoes, and flavorful vegetables.

# What You'll Need:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 1 lb russet potatoes, peeled and diced into ½-inch cubes
03 - 1 medium onion, finely chopped
04 - 1 small green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped plus extra for garnish

→ Pantry

07 - 3 tablespoons unsalted butter
08 - 2 tablespoons vegetable oil
09 - Salt and freshly ground black pepper to taste
10 - ½ teaspoon smoked paprika optional

→ Eggs for serving optional

11 - 4 large eggs

# How to Make It:

01 - Place diced potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 5–7 minutes until just tender. Drain well and set aside.
02 - Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat. Add onions and bell peppers; sauté 3–4 minutes until softened.
03 - Stir in minced garlic and sauté 30 seconds until fragrant.
04 - Add drained potatoes to skillet. Cook undisturbed 4–5 minutes to develop a crispy brown crust on one side.
05 - Add diced corned beef and smoked paprika if using. Stir to combine, press into an even layer, and cook undisturbed 4–5 minutes until bottom crisps and browns. Season with salt and pepper.
06 - Gently flip sections to brown the opposite side for 3–4 more minutes until crispy throughout.
07 - Push hash to skillet sides. Add remaining butter to center and crack in eggs. Cook until whites set and yolks reach desired doneness.
08 - Sprinkle with fresh parsley and serve immediately while hot and crispy.

# Expert Insights:

01 -
  • The crispy edges and tender centers create the most satisfying texture contrast
  • It transforms leftover corned beef into something completely new and exciting
  • Ready in under 45 minutes but tastes like it simmered all morning
02 -
  • Do not skip parcooking the potatoes or they will still be raw inside by the time the outside is brown
  • Letting the hash sit undisturbed is the difference between crispy and mushy, so fight the urge to stir constantly
  • A cast iron skillet will give you the best crust, but any heavy pan works as long as you do not crowd it
03 -
  • Cut everything into similar sized pieces so everything cooks at the same rate
  • Drain the parcooked potatoes really well, wet potatoes will steam instead of crisp
  • Season at the end since the corned beef is already quite salty

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