Corned Beef Hash Potatoes

The smell of corned beef hitting a hot skillet takes me back to Sunday mornings at my grandmother house, where we crowded around the stove waiting for breakfast. She let me stand on a chair to watch the hash brown, turning the crispy bits with a wooden spoon. That sound of sizzling meat and potatoes became the soundtrack of weekend mornings for me. Now my own kitchen fills with that same aroma whenever I need comfort food.

Last winter I made this for friends who had never tried corned beef hash before. They stood around the kitchen island, watching and sniffing the air, asking what smelled so incredible. When I finally served it up with fried eggs on top, they went silent for five solid minutes. That is how I know a dish is worth keeping in the regular rotation.

Ingredients

• Cooked corned beef: Leftover from a St. Patricks Day dinner works perfectly, or buy it pre cooked from the deli counter
• Russet potatoes: High starch content means they get that restaurant quality crisp we are all after
• Butter and oil combo: The butter gives flavor while the oil handles high heat without burning
• Smoked paprika: This optional addition adds a subtle smoky depth that makes people ask what your secret is

Instructions

Parcook the potatoes:

Simmer the diced potatoes for just 5 to 7 minutes until barely tender. You want them to hold their shape when they hit the skillet later.

Build your flavor base:

Sauté the onions and bell peppers until softened and fragrant. This creates the aromatic foundation that makes every bite taste like home.

Create the crispy crust:

Add the drained potatoes and let them cook undisturbed for several minutes. Walking away is the hardest part, but that patience is what builds the golden brown crust everyone fights over.

Bring in the beef:

Fold in the corned beef and press everything into an even layer. Let it cook until the bottom develops a deep caramelized crust, then flip sections to crisp the other side.

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My husband declared this the ultimate hangover cure after I made it for his birthday brunch last year. Now he requests it whenever we have leftover corned beef, which is pretty much the highest compliment I can imagine. There is something about that combination of salty beef and buttery potatoes that fixes almost anything.

Getting the Perfect Crust

The secret restaurant style crust comes from pressing the hash firmly into the pan and walking away. I set a timer for 5 minutes and literally leave the kitchen so I will not be tempted to peek or stir. When you hear the sizzle change pitch and the smell shifts from cooking to browning, that is your signal to check.

Egg Perfection

If you are serving eggs with the hash, create little wells in the mixture and crack them directly into those spots. The hash cradles the eggs and keeps them from spreading too thin. Cover the pan for the last minute or two if you prefer set whites but still want runny yolks.

Make It Your Own

This recipe welcomes all sorts of personal tweaks and additions based on what you have on hand or what your family loves. The basic formula stays the same, but the variations keep it interesting.

• Sweet potatoes work beautifully here and add lovely color
• A splash of Worcestershire sauce deepens the savory flavor profile
• Hot sauce on the side lets heat lovers customize their portions

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There is something deeply satisfying about turning humble leftovers into a meal that feels special. This hash has saved many a lazy weekend morning in my house.

Recipe FAQs

→ How do I get the potatoes crispy?

After parboiling, drain potatoes thoroughly and cook undisturbed in hot butter and oil to develop a golden crust on one side before flipping.

→ Can I substitute the corned beef?

Yes, you can use cooked pastrami or leftover roast beef for a similar texture and flavor profile.

→ Is smoked paprika essential?

It adds a subtle smoky depth but can be omitted or replaced with regular paprika without major impact.

→ What type of potatoes works best?

Russet potatoes are ideal as they crisp nicely on the outside while remaining tender inside.

→ How can I make this dish gluten-free?

All ingredients are naturally gluten-free—just ensure processed meats like corned beef contain no gluten additives.

→ Can I add eggs directly in the skillet?

Yes, after cooking the hash, push it to the sides and cook eggs in the center to your preferred doneness.