Corned Beef Hash Potatoes

The smell of butter hitting a hot skillet at 7 AM still pulls me straight back to my first apartment kitchen. I had leftover corned beef from St. Patricks Day and too many potatoes, so I threw them together without much thought. My roommate shuffled in, rubbing his eyes, and asked what smelled like a diner. That improvised breakfast became our Sunday tradition for three years running.

I learned the hard way that patience with potatoes pays off. One Sunday, I rushed the par-boiling step and ended up with raw chunks in a sea of burned beef. My roommate didnt complain, but I could see him picking around the undercooked spuds. Now I treat that 5 minute simmer like sacred time, setting a timer and letting the steam fog up my glasses while I chop everything else.

Ingredients

• Cooked corned beef: Leftover brisket works beautifully here, but store-bought deli corned beef saves time when you need it
• Russet potatoes: Their high starch content means better crisping, and they hold their shape through the flip
• Butter and oil: Butter brings flavor while oil prevents burning, together they create the perfect cooking medium
• Onion and green bell pepper: These aromatics build the flavor foundation that makes hash taste like hash
• Smoked paprika: Totally optional but adds this subtle smoky depth that makes people ask whats different

Instructions

Prep your potatoes:

Drop those diced cubes into cold water and bring to a gentle simmer for 5-7 minutes until a fork slides through but they still hold their shape. Drain them well and let them steam off in the colander while you heat your skillet.

Build your flavor base:

Melt 2 tablespoons butter with 2 tablespoons oil over medium-high heat, then toss in your onions and bell peppers. Let them soften for 3-4 minutes until theyre fragrant and starting to turn translucent.

Add the garlic:

Toss in your minced garlic and stir constantly for just 30 seconds until you catch that first wave of garlicky aroma, then move quickly to the next step.

Crisp the potatoes:

Add your par-boiled potatoes and resist the urge to stir for 4-5 minutes. Let them develop that golden crust on one side, then flip and repeat until both sides have that irresistible crunch.

Bring in the beef:

Stir in your diced corned beef and smoked paprika if youre using it, then press everything into an even layer. Let it cook undisturbed for another 4-5 minutes to develop that bottom crust that hash lovers live for.

Season and flip:

Sprinkle with salt and pepper, then flip sections of the hash like youre turning pages in a book. Let the other side get crispy for 3-4 more minutes.

Add eggs if desired:

Push hash to the sides, melt that last tablespoon of butter in the center, and crack in your eggs. Let them cook until the whites are set but yolks remain runny, or cook to your preference.

Finish and serve:

Scatter fresh parsley over everything and bring the whole skillet to the table. Let everyone serve themselves while its still sizzling.

Pin It

Last winter, my sister came over after a rough breakup and I made this for dinner at 4 PM. We ate standing at the counter, forks in hand, not saying much. When she scraped the last bit from the pan and asked for the recipe, I knew food had done its job again.

Getting the Crust Right

The magic happens in those 5 minutes when you step away from the stove. I used to stir constantly, thinking Id burn everything, but my chef friend told me hash needs the same respect as a pancake. Now I pour coffee during those quiet minutes and come back to find this gorgeous golden layer that makes all the difference.

Making It Your Own

Sweet potatoes add this lovely subtle sweetness that balances the salty corned beef beautifully. Sometimes I throw in diced jalapeños when Im feeling bold, or top everything with sharp cheddar during the last minute of cooking. The recipe takes on whatever personality you bring to the kitchen that day.

Serving Suggestions

Crusty bread for sopping up runny yolks is never a mistake around here. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. When I have guests, I put hot sauce on the table and let everyone doctor their own portion.

• Fried eggs work just as well as scrambled if you prefer them that way
• A side of sourdough toast makes this feel like a proper weekend meal
• Leftovers reheat surprisingly well in a skillet with a splash of oil

Pin It

Some mornings call for precision cooking and others call for throwing things in a skillet and seeing what happens. This hash manages to be both.

Recipe FAQs

→ How do I ensure the potatoes get crispy?

Drain potatoes well after boiling, then cook undisturbed in butter and oil over medium-high heat to brown and crisp each side.

→ Can smoked paprika be omitted?

Yes, smoked paprika is optional and adds a subtle smoky depth but can be skipped if preferred.

→ What type of potatoes work best?

Russet potatoes are ideal for this dish due to their starchy texture, which crisps nicely.

→ How should eggs be added when included?

Push hash to skillet edges, add butter to center, crack eggs, and cook to preferred doneness for a richer meal.

→ Can this dish be made dairy-free?

Replace butter with plant-based margarine and use oil only to keep it dairy-free without sacrificing flavor.