Save to Pinterest This dish features tender corned beef combined with golden, crispy potatoes and sautéed onions for a hearty, savory meal. The potatoes are boiled until just tender, then pan-fried until perfectly crisp on both sides. Onions and optional bell pepper are sautéed and mixed with the beef and potatoes, pressed in the pan to develop a flavorful crust. It’s ideal for brunch or any comforting occasion, optionally topped with eggs and fresh parsley for added richness and color.
My tiny apartment kitchen smelled like a diner on Sunday morning the first time I made this. The sizzle of corned beef hitting a hot skillet is one of those sounds that makes your stomach growl before you even realize you are hungry.
My dad used to make hash after St. Patricks Day when I was growing up. He would stand at the stove in his robe, patiently waiting for that perfect golden crust to form. The house would fill with the most incredible aroma.
Ingredients
- 3 medium russet potatoes: Waxy potatoes hold their shape better during the parboiling step, preventing mushy hash
- 1 small yellow onion: Finely chopped so they caramelize evenly and distribute sweetness throughout
- 1 small red bell pepper: Adds color and a subtle sweetness that balances the salty corned beef
- 2 cups cooked corned beef: Leftover corned beef works beautifully here, already seasoned and perfectly tender
- 2 tablespoons unsalted butter: Butter provides that rich flavor we all crave in comfort food
- 2 tablespoons vegetable oil: Oil has a higher smoke point, ensuring the potatoes get properly crispy
- Salt and freshly ground black pepper: Taste as you go since corned beef is already salty
- 2 tablespoons chopped fresh parsley: Fresh herbs brighten up all that richness and add restaurant style flair
- 4 large eggs: A runny yolk creates its own sauce when you cut into it
Instructions
- Parboil the potatoes:
- Place cubed potatoes in cold salted water and simmer for 5 to 6 minutes until just fork tender but still holding their shape. Drain and let them steam dry for a minute.
- Create the crispy base:
- Heat half the butter and oil in a large skillet over medium high heat. Add the potatoes and cook undisturbed for 8 to 10 minutes, letting them develop a deep golden color before flipping.
- Sauté the aromatics:
- Push potatoes to one side and add remaining butter and oil. Cook onions and peppers for 3 to 4 minutes until softened and fragrant.
- Combine and crust:
- Mix in the corned beef and spread everything evenly. Press down gently and cook for 3 to 4 minutes undisturbed to form a crust. Flip and repeat on the other side.
- Season and serve:
- Taste and adjust seasoning, keeping in mind the corned beef is already salty. Top with eggs and parsley if desired and serve immediately while hot.
Save to Pinterest This recipe became my go to brunch centerpiece after a friend requested it for her birthday. Seeing everyone crowded around the stove, waiting for their turn at the skillet, reminded me why I love feeding people.
Making Ahead
The potatoes can be boiled a day ahead and stored in the refrigerator. Parboiling them actually makes them crisp up even better since they have time to dry out slightly.
Best Pan Choice
A cast iron skillet or heavy bottomed pan distributes heat evenly and holds onto temperature. This is crucial when you need that surface to stay hot after adding cold ingredients.
Serving Ideas
Toast points make the perfect vehicle for scooping up every last bite. A side of greens or sliced tomatoes cuts through all that richness beautifully.
- Fried eggs with runny yolks create a built in sauce
- A dash of hot sauce wakes up all the flavors
- Serve immediately for the crispest texture
Save to Pinterest There is something deeply satisfying about transforming leftovers into something everyone fights over. This hash has become the most requested meal in my house.
Recipe FAQs
- → What potatoes work best for crispy texture?
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Russet potatoes are ideal as their starchy texture crisps up nicely while maintaining a tender center.
- → How do I get a crispy crust on the hash?
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Press the mixture firmly in the skillet and allow it to cook undisturbed for several minutes on each side to form a golden crust.
- → Can I add vegetables to the dish?
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Yes, sautéed onions and diced red bell peppers add sweetness and color, enhancing the flavor profile.
- → Is it possible to prepare the potatoes ahead?
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Boiling potatoes in advance or using leftover roast potatoes can save time without compromising texture.
- → What are good accompaniments for this dish?
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A simple green salad or toasted bread pairs well, balancing the savory richness of the hash.
