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Crispy Corned Beef Hash

Crispy corned beef hash with sunny side up eggs in a cast iron skillet
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This recipe transforms humble leftovers into a skillet of pure golden joy. It features tender potatoes, savory corned beef, and a perfect crispy crust, making it the ultimate weekend breakfast or brunch.

Ingredients

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  • 2 tablespoons unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 1 red or green bell pepper, diced (optional)
  • 3 cups cooked russet or Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 cups cooked corned beef, shredded or finely chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2-3 tablespoons chopped fresh parsley, for garnish
  • 4 large eggs, optional for serving

Instructions

  1. Heat butter or oil in a large, heavy-bottomed skillet over medium heat. Add diced onion and bell pepper. Cook for 5-7 minutes until softened and starting to turn golden.
  2. Increase heat to medium-high. Add diced potatoes in an even layer. Cook undisturbed for 4-5 minutes to develop a golden crust, then stir and cook for another 3-4 minutes.
  3. Stir in shredded corned beef, smoked paprika, and garlic powder. Season well with black pepper. Press the mixture down firmly and evenly across the skillet with a spatula.
  4. Let the hash cook undisturbed for 6-8 minutes to form a deep, golden crust on the bottom. Check by lifting an edge with a spatula. Flip large sections to crisp the other side, or stir together, and cook for another 5-6 minutes.
  5. Taste and adjust seasoning. Garnish with fresh parsley. For eggs, create four wells in the hash, crack an egg into each, cover the skillet, and cook for 3-5 minutes until whites are set but yolks are runny.

Notes

For best crispiness, ensure potatoes are completely dry before cooking. Do not overcrowd the pan and avoid stirring too often. Be cautious with added salt as the corned beef is already seasoned.

Nutrition

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