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Crispy Savory Corned Beef Hash

crispy savory corned beef hash - featured image
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A quick and hearty breakfast recipe featuring crispy corned beef and golden potatoes with caramelized onions, perfect for any occasion.

Ingredients

Scale
  • 2 cups cooked and chopped corned beef (deli-style preferred)
  • 3 medium russet potatoes, peeled and diced (about 1/2-inch cubes)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Peel and dice 3 medium russet potatoes into 1/2-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean towel.
  2. Place diced potatoes in a pot of salted water and bring to a boil. Cook for about 5 minutes until just tender but not mushy. Drain well and let steam dry for a minute or two.
  3. Chop 2 cups of cooked corned beef into bite-sized pieces, not too fine. Set aside.
  4. Heat a large skillet over medium heat and melt 2 tablespoons unsalted butter with 2 tablespoons vegetable oil.
  5. Add diced onion and cook for 4-5 minutes until soft and golden. Add minced garlic and cook for another minute until fragrant.
  6. Add the parboiled potatoes to the pan. Spread evenly and cook undisturbed for 5-7 minutes to brown and crisp the bottom. Flip or stir occasionally to brown multiple sides.
  7. Add chopped corned beef to the skillet and mix gently but thoroughly with potatoes and onions.
  8. Season with salt, pepper, and smoked paprika if using. Press the hash down lightly with a spatula to form a crust. Cook undisturbed for another 5 minutes to get a crispy bottom.
  9. Toss to combine, check seasoning, remove from heat, and sprinkle with chopped fresh parsley before serving.

Notes

Do not skip parboiling the potatoes to avoid soggy hash. Pat potatoes dry before cooking. Use a mix of butter and oil for flavor and higher smoke point. Let the hash sit undisturbed to form a crispy crust. Medium heat works best to avoid burning. For dairy-free, substitute butter with olive or coconut oil. Leftovers keep well refrigerated for up to 3 days and reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: corned beef hash, crispy hash, breakfast recipe, savory breakfast, easy breakfast, hearty breakfast, leftover corned beef

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