Corned Beef Hash Potatoes (Printable)
A comforting skillet mix of tender corned beef, golden potatoes, and onions with fresh parsley.
# What You Need:
→ Vegetables
01 - 3 medium russet potatoes, peeled and diced (about 1 lb)
02 - 1 medium yellow onion, finely chopped
03 - 1 small red bell pepper, diced (optional)
04 - 2 tablespoons chopped fresh parsley (plus extra for garnish)
→ Meats
05 - 12 oz cooked corned beef, diced or shredded
→ Pantry
06 - 2 tablespoons vegetable oil (or unsalted butter)
07 - 1 teaspoon Worcestershire sauce
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt (or to taste)
→ Eggs (optional, for serving)
10 - 4 large eggs
# How To Make:
01 - Place diced potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer for 5–7 minutes until just tender but not falling apart. Drain and set aside.
02 - Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and red bell pepper. Cook for 3–4 minutes until softened.
03 - Add the drained potatoes to the skillet with the remaining oil. Cook, stirring occasionally, for 5–7 minutes until potatoes are golden and crisp.
04 - Stir in the diced corned beef, Worcestershire sauce, salt, and pepper. Spread the mixture evenly in the pan and press down gently. Let cook undisturbed for 3–4 minutes to develop a crust.
05 - Stir, then repeat pressing down and letting crisp for another 2–3 minutes.
06 - Sprinkle with chopped parsley.
07 - In a separate skillet, fry eggs to your liking and serve on top of the hash.
08 - Serve hot, garnished with extra parsley if desired.
# Expert Tips:
01 -
- The potatoes develop this shattering crust that gives way to creamy centers, which is the kind of textural drama that makes breakfast feel like an event.
- It transforms leftovers into something you actually crave, which feels like a small kitchen miracle on a Wednesday morning.
02 -
- If your potatoes are too soft from overboiling, they will disintegrate into mush during the frying stage and you will have corned beef mashed potatoes instead.
- The corned beef is already salty, so taste before adding the full measure of salt or you will be drinking water all afternoon.
03 -
- Use a cast iron skillet if you have one because it holds heat evenly and builds seasoning with every batch of potatoes you crisp.
- Press the hash down with the back of a spatula rather than a fancy weight, and do not press so hard that you squeeze out all the oil.