Corned beef hash crisp potatoes (Printer-friendly)
Savory blend of tender corned beef, crispy potatoes, and sautéed onions for a comforting meal.
# What you'll need:
→ Vegetables
01 - 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small yellow onion, finely chopped
03 - 1 small red bell pepper, diced
→ Meats
04 - 2 cups cooked corned beef, diced or shredded
→ Pantry
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons vegetable oil
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - 2 tablespoons chopped fresh parsley
09 - 4 large eggs for serving
# Method:
01 - Place cubed potatoes in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5-6 minutes until just tender but not mushy. Drain and set aside.
02 - In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy.
03 - Push potatoes to the side of the skillet. Add remaining butter and oil, then add onions and bell pepper. Sauté for 3-4 minutes until softened.
04 - Add corned beef to the pan, mixing everything together. Spread mixture evenly in the skillet and press down gently. Cook undisturbed for 3-4 minutes to develop a crispy crust.
05 - Stir and flip the hash, then press down again. Cook for another 3-4 minutes until the other side is crispy.
06 - Taste and season with salt and pepper as needed. Top with fried or poached eggs and garnish with chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- Transforms leftover corned beef into something completely new and crave worthy
- The contrast between crispy edges and tender centers is what keeps everyone coming back for seconds
02 -
- Resist the urge to stir too frequently, that crispy crust is the whole point
- Leftover roast potatoes from dinner make excellent hash and skip the parboiling step
03 -
- Parboiling the potatoes ensures they cook through before the exterior burns
- Pressing the mixture firmly against the pan is the secret to those coveted crispy edges