Corned Beef Crispy Potatoes (Printable)
Tender corned beef paired with golden crispy potatoes and sautéed onions in a hearty skillet meal.
# What You 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
04 - 2 tablespoons chopped fresh parsley, plus more 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
→ Dairy & Fats
09 - 3 tablespoons unsalted butter
10 - 2 tablespoons vegetable oil
→ Optional Toppings
11 - 4 large eggs for serving
# How To Make:
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 to a plate.
03 - In the same skillet, add remaining butter and oil. Sauté onions and bell pepper over medium heat for 3-4 minutes until softened and fragrant.
04 - Add corned beef, smoked paprika, salt, and pepper to the skillet. Stir and cook for 2-3 minutes until heated through and well combined.
05 - Return crispy potatoes to the skillet. Stir everything together, pressing the hash down slightly to encourage browning. Cook undisturbed for 4-5 minutes, then gently flip sections and brown the other side for another 3-4 minutes until crispy throughout.
06 - Stir in parsley, taste, and adjust seasoning as needed. Garnish with extra parsley and serve hot.
07 - In a separate pan, fry eggs to your liking and serve atop the hash for a complete breakfast.
# Expert Tips:
01 -
- Transforms leftover corned beef into something even better than the original meal
- The contrast between crispy potatoes and tender beef hits every texture craving
- Ready in under 45 minutes but tastes like it simmered all morning
02 -
- Par boiling potatoes ahead of time prevents the frustration of undercooked centers and burnt exteriors
- Overcrowding the skillet is the fastest way to end up with steamed mush instead of crispy hash
- Letting the mixture sit undisturbed between flips is what creates those coveted crispy edges
03 -
- Cook the hash in two batches if your skillet looks crowded. Better to take extra time than sacrifice the texture.
- Leftover hash actually improves in the fridge. The flavors meld overnight and it reheats beautifully in a skillet.