Corned Beef Hash Crispy Potatoes (Printable)

Tender corned beef combined with crispy potatoes and sautéed onions for a savory, hearty meal.

# What You Need:

→ Vegetables

01 - 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small yellow onion, finely chopped
03 - 1 small red bell pepper, diced

→ Meats

04 - 2 cups cooked corned beef, diced or shredded

→ Pantry

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons vegetable oil
07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - 2 tablespoons chopped fresh parsley
09 - 4 large eggs

# How To Make:

01 - Place cubed potatoes in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5-6 minutes until just tender but not mushy. Drain and set aside.
02 - In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy.
03 - Push potatoes to the side of the skillet. Add remaining butter and oil, then add onions and bell pepper. Sauté for 3-4 minutes until softened.
04 - Add corned beef to the pan, mixing everything together. Spread mixture evenly in the skillet and press down gently. Cook undisturbed for 3-4 minutes to develop a crispy crust.
05 - Stir and flip the hash, then press down again. Cook for another 3-4 minutes until the other side is crispy.
06 - Taste and season with salt and pepper as needed.
07 - If desired, top with fried or poached eggs and garnish with chopped parsley. Serve hot.

# Expert Tips:

01 -
  • Transforms leftover corned beef into something better than the original roast
  • The contrast between tender potatoes and crispy edges makes every bite interesting
  • Ready in under an hour but tastes like it simmered all morning
02 -
  • Parcooking the potatoes prevents them from staying undercooked while the beef heats through
  • Pressing the hash down firmly is the secret to getting those irresistible crispy edges
  • Resist the urge to stir constantly—letting it sit undisturbed is what creates the crust
03 -
  • Chop everything to roughly the same size so it cooks evenly and each bite contains a bit of everything
  • If the hash seems dry, add a splash of beef broth instead of more oil to keep the flavor intense

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