Corned Beef Hash Potatoes (Printable version)
A hearty blend of corned beef, crispy potatoes, and sautéed onions for a satisfying meal.
# What You’ll Need:
→ Meats
01 - 2 cups cooked corned beef, diced (about 10 ounces)
→ Vegetables
02 - 3 cups russet potatoes, peeled and diced (about 14 ounces)
03 - 1 medium onion, finely chopped
04 - 1/2 cup green bell pepper, diced (optional)
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 Garnishes
10 - 4 large eggs, for serving
# How to Make It:
01 - Place the 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. Drain well.
02 - In a large nonstick or cast-iron skillet, heat the butter and olive oil over medium heat until the butter melts and begins to shimmer.
03 - Add the chopped onions and bell pepper (if using) to the skillet. Sauté for 3–4 minutes until softened and fragrant, stirring occasionally.
04 - Add the drained potatoes to the skillet. Cook, stirring occasionally, for 6–8 minutes until they start to turn golden and develop crispy edges.
05 - Stir in the diced corned beef. Spread the mixture evenly across the skillet and press down lightly with a spatula. Cook undisturbed for 4–5 minutes to develop a crispy bottom crust.
06 - Stir the hash, flip portions, and press down again. Allow to cook undisturbed for another 3–4 minutes until additional crispy spots form throughout.
07 - Season the hash with salt and black pepper to taste. Sprinkle with fresh chopped parsley just before serving.
08 - If serving with eggs, heat a separate pan over medium heat and fry the eggs to your desired doneness. Place directly on top of the hash when serving.
# Expert tips:
01 -
- You get that diner style crispy exterior without the heavy grease that usually comes with restaurant versions
- The combination of tender potatoes and salty corned beef hits every comfort food craving
- It comes together in under 45 minutes but tastes like something that simmered all morning
02 -
- Do not skip the potato parcooking step or the centers will still be raw when the exterior is burnt
- Pressing the hash down with your spatula is the secret technique for getting that restaurant style crust
- The hash needs to be spread in an even layer or some parts will burn while others remain soggy
03 -
- Cut your potatoes into uniform half inch cubes so they all cook at the same rate
- Pat the parcooked potatoes dry before adding them to the hot skillet for better crisping
- Leftover hash keeps beautifully in the fridge and makes an excellent breakfast burrito filling