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Oven Baked Corned Beef Hash

Oven baked corned beef hash with crispy potatoes in a cast iron skillet
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This oven baked corned beef hash is the ultimate hands-off comfort food. The oven creates a perfectly golden, crunchy top while the potatoes and savory corned beef meld into a hearty, satisfying meal. It's ideal for a lazy brunch or a cozy weeknight dinner and tastes even better the next day.

Ingredients

Scale
  • 1 ½ pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely diced
  • 2 cups cooked corned beef, shredded or diced (about 10-12 ounces)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs (optional, for serving)
  • Chopped fresh parsley, for garnish

Instructions

  1. Place diced potatoes in a pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 8-10 minutes until just fork-tender. Drain well and set aside.
  2. Preheat oven to 400°F (200°C).
  3. In a large oven-safe skillet (like cast iron), heat olive oil over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent.
  4. Add minced garlic, smoked paprika, and thyme to the skillet. Cook for 30 seconds until fragrant.
  5. Stir in the cooked corned beef and parboiled potatoes. Gently fold together, trying not to break the potatoes. Season generously with salt and pepper. Cook undisturbed for 3-4 minutes to form a light crust on the bottom.
  6. Transfer the skillet to the preheated oven. Bake for 25-30 minutes, until the top is golden brown and crispy.
  7. Remove skillet from oven. If using eggs, create four wells in the hash, crack an egg into each, and return to oven for 6-8 minutes until whites are set.
  8. Garnish with fresh parsley and serve immediately.

Notes

Parboiling the potatoes is key for creamy interiors. Do not stir the hash while baking to achieve the perfect crunchy top. Leftovers store well in the fridge for up to 4 days and reheat beautifully in a skillet.

Nutrition

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