Crispy Corned Beef Hash: Brunch & Dinner Delight (Print Version)

Transform leftover corned beef into a crispy, flavorful hash! This recipe brings back childhood memories and makes repurposing delicious.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High-protein, Comfort Food

# Ingredients:

→ Main Ingredients

01 - Cooked Corned Beef (diced)
02 - Potatoes (Russet or Yukon Gold, diced)
03 - Yellow Onion (chopped)
04 - Bell Pepper (any color, diced, optional)

→ Flavor Boosters

05 - Olive Oil or Butter
06 - Garlic Powder
07 - Smoked Paprika
08 - Salt & Black Pepper

→ Finishing Touches

09 - Fresh Parsley (chopped)
10 - Eggs (optional)

→ Make It Special

11 - Worcestershire Sauce (optional)
12 - Dijon Mustard (for serving, optional)

# Instructions:

01 - First things first, let's get those potatoes ready. Peel 'em, then dice them into small, roughly half-inch cubes. You want them pretty uniform so they cook evenly. Then, finely chop your onion and bell pepper. For the star, your cooked corned beef, dice it into similar-sized pieces. I always get a little nostalgic at this stage, remembering Grandma humming while she chopped. This is where I sometimes get a little messy, with potato bits flying everywhere!
02 - Heat a large, heavy-bottomed skillet (cast iron is my absolute fave for this!) over medium-high heat. Add a good glug of olive oil or a generous knob of butter. Once shimmering, add your diced potatoes. Spread them out in a single layer if you can, and resist the urge to stir constantly. Let them cook, undisturbed, for about 5-7 minutes until they start to get golden and crispy on one side. This is crucial for that perfect crispy corned beef hash texture.
03 - Once your potatoes are starting to crisp, push them to one side of the pan. Add the chopped onion and bell pepper to the empty side, along with a little more oil if the pan looks dry. Sauté for about 5 minutes, stirring occasionally, until the onions are softened and translucent. The smell at this point is just incredible – a mix of earthy potatoes and sweet onions. I always try to get the onions nicely caramelized, it adds so much depth!
04 - Now, it's time to bring everyone together! Stir the softened onions and peppers into the potatoes. Add your diced corned beef, garlic powder, smoked paprika, and a good pinch of salt and black pepper. Give everything a really good stir to combine all those flavors. This is where the magic happens, and your crispy corned beef hash really starts to take shape.
05 - Press the mixture down into an even layer in the skillet with your spatula. Let it cook, undisturbed again, for another 7-10 minutes. The goal here is to get a lovely, golden-brown crust on the bottom. Don't peek too much! You want that crispy corned beef and potato goodness. I've definitely been impatient here and stirred too early, losing some of that precious crispiness. Learn from my mistakes!
06 - Once you've got that beautiful crispy crust, give the hash one final stir, breaking up the crust into delicious, crunchy bits. If you're adding eggs, make a few wells in the hash and crack an egg into each. Cover the pan and cook for 3-5 minutes, or until the whites are set and the yolks are still runny (my personal preference!). Garnish with fresh parsley. The final result should look like a rustic, golden masterpiece, ready for digging in.

# Notes:

01 - Always start with a hot pan and don't overcrowd it; that's the secret to truly crispy corned beef and potatoes.
02 - I learned the hard way that stirring too often prevents that amazing crust from forming – just let it be!
03 - Using a mix of butter and olive oil gives the best flavor and helps prevent scorching.
04 - For an extra kick, a dash of hot sauce or Worcestershire right before serving is amazing.

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - spatula

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 28g

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