Corned Beef Hash Potatoes (Print Version)
A savory skillet dish featuring tender corned beef, crispy potatoes, and aromatic vegetables for a flavorful start.
# What You Need:
→ Meats
01 - 12 oz cooked corned beef, diced
→ Vegetables
02 - 1 lb russet potatoes, peeled and diced into 1 cm cubes
03 - 1 medium onion, finely chopped
04 - 1 small green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped plus extra for garnish
→ Pantry
07 - 3 tablespoons unsalted butter
08 - 2 tablespoons vegetable oil
09 - Salt and freshly ground black pepper, to taste
10 - 1/2 teaspoon smoked paprika
→ Eggs for serving
11 - 4 large eggs
# Preparation Steps:
01 - Place diced potatoes in a saucepan, cover with cold water, bring to a boil, reduce heat and simmer 5-7 minutes until just tender. Drain well and set aside.
02 - Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat. Add onions and bell pepper, sauté 3-4 minutes until softened.
03 - Add minced garlic and sauté 30 seconds until fragrant.
04 - Stir in drained potatoes. Cook undisturbed 4-5 minutes to let them crisp and brown on one side.
05 - Add diced corned beef and smoked paprika, stir to combine, press into even layer. Cook undisturbed 4-5 minutes until bottom browns and crisps. Season with salt and pepper.
06 - Gently flip sections of hash to brown other side for 3-4 more minutes.
07 - Push hash to skillet sides, add remaining butter, crack eggs into center. Cook to desired doneness.
08 - Sprinkle with fresh parsley and serve hot.
# Expert Advice:
01 -
- Transforms leftovers into something that feels intentional and special
- The contrast between crispy edges and tender centers hits every craving
02 -
- Crowding the skillet is the fastest way to soggy hash, so use your largest pan or cook in batches
- That par-boiling step is non-negotiable, otherwise youll burn the beef before potatoes cook through
03 -
- Cook your corned beef from scratch the day before specifically for this dish, the flavor difference is remarkable
- Let the hash rest for 2-3 minutes off the heat before serving, it helps everything set and makes serving easier