Crispy Homemade Corned Beef Hash: A Weekend Treat (Print Version)

Whip up crispy Homemade Corned Beef Hash for a comforting breakfast or brunch. My family's favorite recipe, full of flavor and easy to make from scratch!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Hash Ingredients

01 - 2 cups cooked corned beef, diced (from leftovers is best!)
02 - 3 medium russet potatoes, peeled and diced (about 1/2-inch cubes)
03 - 1 large yellow onion, finely diced
04 - 1 bell pepper (any color), diced

→ Flavor Boosters & Fats

05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil

→ Seasonings & Finishing Touches

08 - 1 teaspoon salt (or to taste, adjust for corned beef saltiness)
09 - 1/2 teaspoon black pepper, freshly cracked
10 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Serving Suggestion

11 - 4 large eggs (for frying or poaching, optional but highly recommended!)

# Instructions:

01 - First things first, get your mise en place going! Peel and dice those russet potatoes into small, uniform cubes, about 1/2 inch. This is where I always try to make them even so they cook at the same rate – nothing worse than some mushy, some raw bits, right? Then, dice your onion and bell pepper similarly. Grab your cooked corned beef and chop it into small, manageable pieces. I love the smell of the fresh onion and pepper mixing; it just signals that something delicious is about to happen!
02 - Heat a large, heavy-bottomed skillet – cast iron is my favorite for this – over medium-high heat. Add a good splash of olive oil and a pat of butter. Once it’s shimmering, toss in your diced potatoes. Spread them out in a single layer if you can, and let them cook, undisturbed, for about 5-7 minutes until they start to brown and get crispy on one side. This step is crucial for that texture we all crave! Don't stir too much, or you'll lose the crust. I've definitely messed this up by being impatient, oops!
03 - Once the potatoes have some lovely color, give them a stir. Now, add your diced onion and bell pepper to the skillet. Continue to cook, stirring occasionally, for another 5-7 minutes, until the onions soften and become translucent, and the peppers are tender-crisp. The aroma filling the kitchen at this point? Oh, it’s amazing! You'll start to see everything melding together. This is where you can sneak in a little more butter if things look dry.
04 - Push the potato and veggie mixture to one side of the skillet, creating a little space. Add the minced garlic and let it cook for about 30 seconds until fragrant – seriously, don't let it burn, that's a sad mistake I've made! Then, add your chopped corned beef to the empty space. Break it up a bit with your spoon. Let it warm through and get a little crispy for about 3-5 minutes, stirring occasionally. The sizzle and smell of the beef joining the party is just the best.
05 - Now, mix everything together in the skillet. Gently fold the corned beef, potatoes, onions, and peppers until well combined. Season generously with salt and black pepper. Remember, corned beef is already salty, so taste before adding too much. I usually add a pinch, stir, taste, and then add more if needed. Let it cook for another 5-10 minutes, pressing it down occasionally to encourage more browning and crispiness. This is where the magic really happens!
06 - Once your hash is beautifully browned and crispy to your liking, remove it from the heat. Stir in some fresh chopped parsley for a burst of color and freshness. I love serving this immediately, often topped with a perfectly fried or poached egg – the runny yolk just takes it to another level! It should look rustic, smell savory, and taste utterly comforting. Enjoy your creation, you've earned it!

# Notes:

01 - Don't overcrowd your pan when cooking the potatoes; this is crucial for achieving that desired crispiness.
02 - Reheat leftovers in a skillet for best results, avoiding the microwave to prevent sogginess.
03 - If you don't have fresh bell pepper, a pinch of paprika can add a subtle sweetness and color.
04 - Serving with a fried egg and a dash of your favorite hot sauce makes this dish extra special.

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron preferred)
02 - Cutting board
03 - Sharp knife
04 - Spatula

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 25-35g

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