Corned Beef Hash Potatoes (Printer-friendly)
Hearty mix of corned beef, crispy potatoes, and sautéed onions for a flavorful start or satisfying brunch.
# What you'll need:
→ Meats
01 - 2 cups cooked corned beef, diced
→ Vegetables
02 - 3 cups russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 1/2 cup green bell pepper, diced
05 - 2 tablespoons fresh parsley, chopped
→ Pantry & Seasonings
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt, or to taste
→ Optional
10 - 4 large eggs, for serving
# 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. Drain well.
02 - In a large nonstick or cast-iron skillet, heat butter and olive oil over medium heat.
03 - Add onions and bell pepper. Sauté for 3–4 minutes until softened and fragrant.
04 - Add drained potatoes to skillet. Cook, stirring occasionally, for 6–8 minutes until golden and crisp.
05 - Stir in diced corned beef. Spread mixture evenly and press down lightly. Cook undisturbed for 4–5 minutes to develop crispy bottom.
06 - Stir, flip, and repeat pressing down, allowing to crisp again for another 3–4 minutes.
07 - Season with salt and pepper. Sprinkle with fresh parsley before serving.
08 - In a separate pan, fry eggs to your liking and serve on top of the hash.
# Expert Tips:
01 -
- The contrast between crispy edges and tender interior creates perfect texture in every bite
- It turns ordinary leftovers into a breakfast that feels like you are eating at a classic American diner
- The whole house fills with an incredible aroma that makes waking up early feel worth it
02 -
- Parcooking the potatoes is nonnegotiable if you want tender interiors and properly crisped exteriors
- Pressing the mixture down and walking away for a few minutes is the secret to getting that diner style crust
- Resist the urge to stir constantly, some undisturbed cooking time is essential for texture
03 -
- Cooked corned beef from a deli counter works perfectly, and the slightly firmer texture actually crisps up better than homemade
- Letting the hash sit undisturbed is the critical step that transforms it from potato and meat into actual hash