Corned Beef Hash Potatoes (Print Version)

Savory corned beef and crispy potatoes cooked with onions, peppers, and garlic for a flavorful skillet dish.

# What You Need:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 1 lb russet potatoes, peeled and diced into 1/2 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

→ Pantry

07 - 3 tablespoons unsalted butter
08 - 2 tablespoons vegetable oil
09 - Salt and freshly ground black pepper, to taste
10 - 1/2 teaspoon smoked paprika

→ Eggs for serving

11 - 4 large eggs

# How-To Steps:

01 - Place diced potatoes in a saucepan, cover with cold water, and 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 pepper; sauté 3–4 minutes until softened.
03 - Stir in garlic and sauté 30 seconds until fragrant.
04 - Add drained potatoes. Cook undisturbed 4–5 minutes until crisp and browned on one side.
05 - Add corned beef and smoked paprika. Stir to combine, press into even layer, and cook undisturbed 4–5 minutes until bottom browns and crisps. Season with salt and pepper.
06 - Gently flip sections of hash to brown other side for 3–4 minutes.
07 - If serving with eggs, push hash to sides, add remaining butter, and crack eggs into center. Cook to desired doneness. Garnish with parsley and serve hot.

# Expert Tips:

01 -
  • Transforms leftover corned beef into something completely magical and new
  • The crispy potato edges and tender beef create the perfect texture contrast
02 -
  • Do not skip the potato parcooking step or you will end up with raw centers and burnt edges
  • Resist the urge to stir constantly. The hash needs uninterrupted contact with the hot pan to develop those crispy bits
03 -
  • Cut all ingredients to roughly the same size so everything cooks evenly
  • Season at the end since the corned beef is already quite salty

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