Corned Beef Hash Crispy Potatoes (Printable version)

Tender corned beef and golden potatoes come together with onions and herbs for a flavorful skillet dish.

# What You’ll Need:

→ Vegetables

01 - 3 medium russet potatoes, peeled and diced (about 3 cups)
02 - 1 medium yellow onion, finely chopped
03 - 1 small green bell pepper, diced (optional)
04 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Meats

05 - 2 cups cooked corned beef, diced or shredded

→ Spices & Seasonings

06 - 1 teaspoon kosher salt, plus more to taste
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika (optional)

→ Dairy & Fats

09 - 3 tablespoons unsalted butter
10 - 2 tablespoons vegetable oil

→ Optional Toppings

11 - 4 large eggs (for serving)

# How to Make It:

01 - Place diced potatoes in a saucepan and cover with cold water. Add a pinch of salt, bring to a boil, then reduce heat and simmer for 4–5 minutes until just tender but not falling apart. Drain well and set aside.
02 - Heat 1½ tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add drained potatoes in a single layer. Cook undisturbed for 5–7 minutes until golden and crisp on one side. Flip and cook another 3–4 minutes until evenly browned. Remove potatoes to a plate.
03 - In the same skillet, add remaining butter and oil. Sauté onions and bell pepper (if using) over medium heat for 3–4 minutes until softened and fragrant.
04 - Add corned beef, paprika, salt, and pepper to the skillet. Stir and cook for 2–3 minutes until heated through and well combined with aromatics.
05 - Return crispy potatoes to the skillet. Stir everything together, pressing the hash down lightly to encourage browning. Cook undisturbed for 4–5 minutes, then gently flip sections and brown the other side for another 3–4 minutes until a golden crust forms.
06 - Stir in parsley, taste, and adjust seasoning with additional salt and pepper as needed.
07 - In a separate pan, fry eggs to your liking (sunny-side up, over-easy, or over-hard) and serve atop the hash for a complete breakfast.
08 - Garnish with extra fresh parsley and serve hot while potatoes remain crispy.

# Expert tips:

01 -
  • The contrast between crispy potatoes and tender corned beef creates the perfect texture in every bite
  • It transforms leftover corned beef into something entirely new and exciting
  • One skillet means minimal cleanup and maximum flavor development
02 -
  • Overcrowding the skillet is the enemy of crispy potatoes, so work in batches if necessary
  • The hash needs to sit undisturbed between flips to develop that golden crust were all after
  • Corned beef varies in saltiness, so always taste before adding more salt at the end
03 -
  • Drain par cooked potatoes on paper towels to remove excess moisture before crisping
  • Let the hash rest for a few minutes after cooking to allow flavors to meld

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