Crispy Corned Beef Recipe: A Pan-Fried Family Favorite (Print Version)

Crispy Corned Beef Recipe: Transform leftovers into a golden, savory delight! Pan-fry perfectly with our simple tips for an irresistible crunch.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Ingredients

01 - 2 cups cooked corned beef, shredded
02 - 3 medium potatoes (Russet or Yukon Gold), diced into ½-inch cubes
03 - 1 large yellow onion, finely chopped

→ Flavor Boosters

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon Worcestershire sauce
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Finishing Touches

08 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Optional Extras

09 - Fried eggs (for serving)
10 - Hot sauce (for serving)

# Instructions:

01 - First things first, let's get organized! Dice your potatoes into small, roughly half-inch cubes. If they're too big, they won't get crispy at the same rate as everything else. Finely chop your onion. Then, shred your cooked corned beef into bite-sized pieces. I like to use my hands for this; it feels more connected to the food, plus it's easier to get those uneven, craggy bits that crisp up so beautifully. This is where I sometimes get distracted and forget to chop everything evenly, but honestly, it usually still turns out great!
02 - Melt a good knob of butter in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Once it’s shimmering, add your diced potatoes. Let them cook for about 8-10 minutes, stirring occasionally, until they start to soften and get a lovely golden-brown crust. Don't overcrowd the pan, or they'll steam instead of crisp! I've made that mistake too many times, ending up with sad, pale potatoes. Spread them out, give them space, and just let them do their thing.
03 - Now, push the potatoes to one side of the pan and add your chopped onion to the empty space. Sauté the onion for about 3-5 minutes until it's softened and fragrant – oh, that smell! It's one of my favorite kitchen aromas. Then, add your shredded corned beef to the pan. Mix everything together, breaking up any larger chunks of corned beef with your spoon. This is where the dish really starts to come alive, the flavors mingling and deepening.
04 - Spread the mixture evenly across the bottom of the skillet. This is the crucial step for achieving that amazing crispiness in our Crispy Corned Beef Recipe. Let it cook, undisturbed, for about 5-7 minutes. Resist the urge to stir! You want a beautiful, golden-brown crust to form on the bottom. I usually peek after about 4 minutes, just to make sure it's not burning, but mostly I just let it sizzle away, listening to that wonderful sound.
05 - Drizzle in the Worcestershire sauce and season generously with salt and black pepper. Now, it's time for the flip! You can either flip it all at once like a giant pancake (if you're brave, like me on a good day), or you can just use your spatula to turn sections over, exposing the un-crisped side to the hot pan. I usually go for the section approach; less mess, more control, honestly. Let the other side cook for another 5-7 minutes until it's equally golden and crunchy.
06 - Once your Crispy Corned Beef Recipe hash is beautifully golden and crispy all over, remove it from the heat. I love to plate it up immediately, maybe with a perfectly fried egg on top (runny yolk, please!) or a dollop of ketchup. Garnish with some fresh parsley, and you're good to go! The aroma is just incredible, and that first bite of crispy, savory goodness? Pure comfort. Enjoy the fruits of your labor!

# Notes:

01 - Always start with a hot pan; it’s key for getting a truly crispy texture, not soggy.
02 - Reheat leftovers in a skillet for best crispiness, avoid the microwave!
03 - If you don't have Worcestershire, a dash of soy sauce works for umami, just adjust salt.
04 - Serving with a fried egg and hot sauce makes this dish extra special for brunch.

# Equipment Needed:

01 - Large heavy-bottomed skillet or cast-iron pan
02 - spatula
03 - knife
04 - cutting board

# Nutrition (Per Serving):

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

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