Classic Corned Beef Hash Recipe
Here's a delicious corned beef hash recipe that combines crispy potatoes with savory corned beef for a hearty, satisfying meal:
Servings 4 Servings
Equipment
- 1 frying pan
Ingredients
- 1 pound corned beef, cooked cut into 1/2-inch cubes
- 2 pounds russet potatoes, cooked cut into 1/2-inch cubes
- 1 large yellow onion diced
- 1 large Red bell pepper diced (optional)
- 3 cloves garlic minced
- 3 tablespoons butter or bacon fat divided
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 4 eggs optional, for serving
- Hot sauce optional, for serving
Instructions
- In a large cast-iron skillet or heavy-bottomed pan, heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the bell pepper and garlic, cooking for another 2-3 minutes until fragrant.
- Increase heat to medium-high. Add the remaining butter and oil. Once hot, add the potatoes in an even layer. Cook without stirring for 5-6 minutes to develop a golden crust.
- Gently turn the potatoes with a spatula and continue cooking for another 5 minutes until multiple sides are crispy.
- Add the corned beef, thyme, and paprika. Gently fold everything together, letting the corned beef heat through and crisp up slightly, about 3-4 minutes.
- Season with salt and pepper to taste (be careful with salt as corned beef is already salty).
- For an extra-crispy finish, press the hash down with a spatula and let it cook undisturbed for 2 minutes.
- If serving with eggs, create 4 wells in the hash and crack an egg into each well. Cover and cook until the eggs are set to your liking.
- Sprinkle with fresh parsley and serve immediately, with hot sauce on the side if desired.
Notes
This hash makes a perfect breakfast or brunch dish, especially when topped with a runny egg. It's also excellent for using up leftover corned beef from a St. Patrick's Day dinner!