Corned Beef Hash Potatoes (Printable)
Tender beef with crispy potatoes and onions create a flavorful, hearty skillet dish for any meal.
# What You Need:
→ Meats
01 - 2 cups cooked corned beef, diced (about 300 g)
→ Vegetables
02 - 3 cups russet potatoes, peeled and diced (about 400 g)
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
10 - 4 large eggs (for serving)
# How To Make:
01 - Place the diced potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, 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.
03 - Add the onions and bell pepper (if using) and sauté for 3–4 minutes until softened and fragrant.
04 - Add the drained potatoes to the skillet. Cook, stirring occasionally, for 6–8 minutes until they start to turn golden and crisp.
05 - Stir in the diced corned beef. Spread the mixture evenly and press down lightly. Cook, undisturbed, for 4–5 minutes to develop a crispy bottom.
06 - Stir, flip, and repeat pressing down, allowing to crisp again for another 3–4 minutes.
07 - Season with salt and pepper. Sprinkle with fresh parsley before serving.
08 - In a separate pan, fry eggs to your liking and serve on top of the hash.
# Expert Tips:
01 -
- The contrast between crispy edges and tender interior is impossible to resist
- It comes together in under 40 minutes but tastes like you spent all morning cooking
- Leftover corned beef finally gets the spotlight it deserves
02 -
- Dont crowd the pan or everything will steam instead of crisp—work in batches if necessary
- Resist the urge to stir constantly, letting the hash develop a crust between flips is the whole point
- Leftover cooked corned beef is essential here, raw corned beef won't work the same way
03 -
- Cook the hash in bacon fat instead of butter for an extra smoky dimension
- Make extra and freeze portions for instant weekday breakfasts