Description
This Crispy Corned Beef Hash recipe is perfect for using leftovers, while creating a flavorful skillet meal that pairs beautifully with eggs.
Ingredients
Scale
- 1 1/2 cups cooked corned beef, chopped
- 1 large russet potato, peeled and diced
- 2 tablespoons olive oil or butter
- ¼ cup diced onion
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon fresh chopped parsley, plus more for garnish
- 2 eggs, optional for topping
Instructions
- Bring a small pot of salted water to a boil. Add the diced potatoes and cook for about 4–5 minutes until just slightly tender, but not fully cooked. Allow to drain on paper towels.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped corned beef and cook for about 3–4 minutes, allowing some of the fat to render and the meat to crisp slightly.
- Add the diced onion and garlic. Cook for another 2–3 minutes, until softened.
- Add the par-boiled potatoes to the skillet. Season with salt, pepper, paprika, and garlic powder.
- Toss. Add a touch more oil, if needed.
- Spread the mixture evenly in the skillet and press it down lightly with a spatula.
- Let the hash cook undisturbed for 4–5 minutes to develop a crispy crust on the bottom.
- Flip sections of the hash and continue cooking for another 4–5 minutes, until the potatoes are golden and crispy.
- Sprinkle with fresh parsley before serving.
- If adding poached eggs, be sure to check out how to perfectly poach eggs.
- Top with the eggs.
- Garnish with a little more fresh parsley. Optionally, serve with hot sauce.
- ENJOY!
Notes
- Par-boiling the diced potatoes for a few minutes helps them cook through, while still crisping nicely in the skillet. Allow to dry on paper towels to make them extra crispy.
- Chilled leftover corned beef works best for this recipe, because it is easier to chop and develops crispy edges when cooked.
- Let the hash cook undisturbed in the skillet for several minutes at a time to create a golden, crispy crust on the potatoes.
- Avoid stirring too often. Flip sections of the hash instead of constantly mixing so the potatoes can properly brown.
- A poached egg or fried egg on top is optional, but highly recommended. The runny yolk creates a rich sauce that coats the crispy potatoes and corned beef.
- If you like extra savory flavor, add a small splash of Worcestershire sauce while the hash cooks.
- This recipe works best in a large skillet so the potatoes have room to crisp instead of steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Lunch, Dinner
- Method: Easy
- Cuisine: American