Corned Beef Hash Potatoes (Printer-friendly)
Savory skillet with tender corned beef, crispy potatoes, and onions, perfect for any meal.
# What you'll need:
→ Vegetables
01 - 3 medium russet potatoes, peeled and diced (about 1.1 lbs)
02 - 1 medium yellow onion, finely chopped
03 - 1 small red bell pepper, diced (optional)
04 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Meats
05 - 12 oz cooked corned beef, diced or shredded
→ Pantry
06 - 2 tablespoons vegetable oil (or unsalted butter)
07 - 1 teaspoon Worcestershire sauce
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon kosher salt, or to taste
→ Eggs (optional, for serving)
10 - 4 large eggs
# 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 5–7 minutes until just tender but not falling apart. Drain and set aside.
02 - Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and red bell pepper. Cook for 3–4 minutes until softened.
03 - Add the drained potatoes to the skillet with the remaining oil. Cook, stirring occasionally, for 5–7 minutes until potatoes are golden and crisp.
04 - Stir in the diced corned beef, Worcestershire sauce, salt, and pepper. Spread the mixture evenly in the pan and press down gently. Let cook undisturbed for 3–4 minutes to develop a crust.
05 - Stir, then repeat pressing down and letting crisp for another 2–3 minutes.
06 - Sprinkle with chopped parsley.
07 - In a separate skillet, fry eggs to your liking and serve on top of the hash, if desired.
08 - Serve hot, garnished with extra parsley if desired.
# Expert Tips:
01 -
- Transforms humble leftovers into something that feels like a special occasion breakfast
- The combination of crispy potatoes and savory corned beef creates that perfect texture contrast
- Ready in under an hour but tastes like it simmered all morning
02 -
- Do not skip par boiling the potatoes, or they will cook unevenly and stay raw in the middle while burning on the outside
- Resist the urge to stir constantly, letting the hash sit undisturbed is what creates those delicious crispy crusts
03 -
- Use leftover boiled potatoes from a previous dinner to cut down on prep time
- Cooking the hash in a cast iron skillet gives the best crust and retains heat beautifully