Corned Beef Crispy Potatoes (Printer-friendly)

Tender corned beef with golden crispy potatoes and sautéed onions in a skillet.

# What you'll need:

→ Vegetables

01 - 3 medium russet potatoes, peeled and diced (about 3 cups)
02 - 1 medium yellow onion, finely chopped
03 - 1 small green bell pepper, diced (optional)
04 - 2 tablespoons chopped fresh parsley (plus more for garnish)

→ Meats

05 - 2 cups cooked corned beef, diced or shredded

→ Spices & Seasonings

06 - 1 teaspoon kosher salt, plus more to taste
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika (optional)

→ Dairy & Fats

09 - 3 tablespoons unsalted butter
10 - 2 tablespoons vegetable oil

→ Optional Toppings

11 - 4 large eggs (for serving, optional)

# Method:

01 - Place diced potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer for 4–5 minutes until just tender but not falling apart. Drain well and set aside.
02 - Heat 1½ tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add the drained potatoes in a single layer. Cook undisturbed for 5–7 minutes until golden and crisp on one side. Flip and cook another 3–4 minutes until evenly browned. Remove potatoes to a plate.
03 - In the same skillet, add the remaining butter and oil. Sauté onions (and bell pepper, if using) over medium heat for 3–4 minutes until softened.
04 - Add the corned beef, paprika, salt, and pepper. Stir and cook for 2–3 minutes until heated through.
05 - Return the crispy potatoes to the skillet. Stir everything together, pressing the hash down slightly to encourage browning. Cook undisturbed for 4–5 minutes, then gently flip sections and brown the other side for another 3–4 minutes.
06 - Stir in parsley, taste, and adjust seasoning as needed.
07 - In a separate pan, fry eggs to your liking and serve atop the hash.
08 - Garnish with extra parsley and serve hot.

# Expert Tips:

01 -
  • Transforms leftover corned beef into something that might actually taste better than the original meal
  • The contrast between crispy edges and tender centers creates the most satisfying texture
  • Ready in 40 minutes but tastes like it simmered all morning
02 -
  • Par-boiling the potatoes is what separates good hash from great hash, so do not skip this step
  • Crowding the skillet will make everything steam instead of crisp, so cook in batches if necessary
  • The hash needs to sit undisturbed to form a crust, so resist the urge to stir constantly
03 -
  • Use a well-seasoned cast iron skillet if you have one because it holds heat evenly and creates the best crust
  • Let the cooked potatoes dry completely before adding them to the hot skillet, otherwise they will steam instead of crisp

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