Description
This crispy corned beef hash recipe is made with golden potatoes, diced corned beef, sautéed onions, peppers, and garlic, all cooked in a skillet until perfectly browned and crisp.
Ingredients
Scale
- 1 pound Yukon Gold potatoes, diced into ½-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups cooked corned beef, diced (about ½-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain Dijon mustard, hot sauce
Instructions
- Parboil the potatoes. Add the diced potatoes to a saucepan and cover with cold water by about 1 inch. Season generously with salt. Bring to a boil, then reduce heat and simmer for 5–6 minutes, just until the potatoes are barely tender and still hold their shape. Drain well and let steam-dry for a minute or two.
- Heat the skillet. Melt the butter and olive oil together in a large cast-iron or heavy skillet over medium heat.
- Cook the vegetables. Add the onion and red bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and cook for 2 minutes, stirring occasionally, until fragrant.
- Add the corned beef and potatoes. Add the parboiled potatoes and diced corned beef to the skillet. Season with black pepper and smoked paprika. Toss gently to combine, then press the mixture into an even layer.
- Let it crisp. Cook undisturbed for 4–5 minutes, until a deep golden crust forms on the bottom. Flip sections of the hash (rather than stirring) and press back into an even layer. Repeat this process 2–3 more times, cooking for 15–20 minutes total, until the hash is deeply browned and crispy in spots.
- Finish and serve. Taste and adjust seasoning with more salt and pepper as needed. Sprinkle with herbs if using, serve hot with eggs or your favorite toppings, and enjoy!
