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Cheesy Corned Beef Hash

Cheesy corned beef hash with crispy potatoes and sunny side up eggs in cast iron skillet.
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A complete, cozy meal in one pan where crispy potatoes, savory corned beef, and melted cheese come together in perfect harmony. This homemade recipe turns simple ingredients into warm memories, perfect for a hearty breakfast, simple dinner, or the ultimate comfort food.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced
  • 1 red or green bell pepper, diced (optional)
  • 3 cups diced russet or Yukon Gold potatoes (about 2 medium)
  • 2 cups cooked corned beef, chopped into small pieces (or one 12-ounce can, drained)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 1/2 cups shredded cheddar cheese (a mix of sharp and mild is great)
  • 2-3 tablespoons chopped fresh parsley (for garnish)
  • 4 large eggs (optional, for serving)

Instructions

  1. Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 5-7 minutes, until softened and fragrant.
  2. Add the diced potatoes to the skillet. Spread them out in an even layer. Let them cook undisturbed for 4-5 minutes to develop a golden crust. Stir and continue cooking for 10-12 minutes, stirring only every few minutes, until potatoes are tender and crispy on the edges.
  3. Stir in the chopped corned beef, garlic powder, and smoked paprika. Cook for 3-4 minutes, letting the meat heat through and get slightly crispy. Season generously with salt and black pepper.
  4. Reduce the heat to low. Sprinkle the shredded cheddar cheese evenly over the entire surface of the hash. Cover the skillet with a lid for 2-3 minutes, just until the cheese is fully melted and gooey.
  5. Remove from heat. Garnish with fresh parsley. For the classic diner experience, fry or poach eggs separately and serve them on top of the hash.

Notes

For best results, use a large skillet and avoid crowding the pan to ensure crispy potatoes. Pat diced potatoes dry before cooking to prevent steaming. Season in layers and taste as you go, as corned beef can be salty. Leftovers reheat well in a skillet to re-crisp the potatoes.

Nutrition

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