Corned Beef Hash Crispy Potatoes (Printable version)
Tender corned beef and golden crispy potatoes combined with sautéed onions for a savory, hearty meal.
# What You’ll Need:
→ Vegetables
01 - 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small yellow onion, finely chopped
03 - 1 small red bell pepper, diced
→ Meats
04 - 2 cups cooked corned beef, diced or shredded
→ Pantry
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons vegetable oil
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - 2 tablespoons chopped fresh parsley
09 - 4 large eggs
# How to Make It:
01 - Place cubed potatoes in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5–6 minutes until just tender but not mushy. Drain and set aside.
02 - In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add the potatoes and cook for 8–10 minutes, stirring occasionally, until golden and crispy.
03 - Push potatoes to the side of the skillet. Add remaining butter and oil, then add onions and bell pepper. Sauté for 3–4 minutes until softened.
04 - Add corned beef to the pan, mixing everything together. Spread mixture evenly in the skillet and press down gently. Cook undisturbed for 3–4 minutes to develop a crispy crust.
05 - Stir and flip the hash, then press down again. Cook for another 3–4 minutes until the other side is crispy.
06 - Taste and season with salt and pepper as needed. Top with fried or poached eggs if desired and garnish with chopped parsley. Serve hot.
# Expert tips:
01 -
- The contrast between tender corned beef and shatteringly crisp potatoes is absolutely addictive
- It transforms leftover corned beef into something that tastes even better than the original meal
- This hash comes together in under an hour but tastes like it simmered all morning
02 -
- Parcooking the potatoes is essential or theyll burn before theyre cooked through
- Resist the urge to stir too often, that crusty bottom layer is what makes hash special
- Corned beef varies in saltiness, so always taste before adding extra salt to the pan
03 -
- Pat boiled potatoes completely dry before adding to the hot oil
- Dont be afraid to let the hash get dark brown, almost burnt in spots, thats where the flavor lives