Corned Beef Hash Crispy Potatoes (Printable version)
Tender corned beef with crispy potatoes and peppers in one skillet
# What You'll Need:
→ Vegetables
01 - 2 cups russet potatoes, peeled and diced (about 2 medium potatoes)
02 - 1 cup red bell pepper, diced (about 1 medium)
03 - 1 cup green bell pepper, diced (about 1 medium)
04 - 1 small yellow onion, diced
→ Meat
05 - 12 oz cooked corned beef, diced or shredded
→ Pantry
06 - 2 tbsp vegetable oil or unsalted butter
07 - 1/2 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Optional
10 - 4 large eggs
11 - Chopped fresh parsley, for garnish
# Directions:
01 - Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Add the diced potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are golden and crispy, about 10–12 minutes.
02 - Push potatoes to one side of the skillet. Add the remaining oil, then sauté onion and bell peppers until softened, about 4–5 minutes.
03 - Stir in the corned beef, garlic powder, and smoked paprika. Mix all ingredients together and cook, pressing the mixture down lightly with a spatula. Allow to cook undisturbed for 3–4 minutes to develop a crispy crust.
04 - Stir, then repeat pressing and crisping for another 2–3 minutes until desired crispiness is achieved. Taste and adjust seasoning if needed.
05 - Make 4 small wells in the hash. Crack an egg into each well, cover the skillet, and cook for 3–5 minutes or until eggs are done to your liking.
06 - Garnish with chopped parsley and serve hot.
# Expert advice:
01 -
- The crispy potato crust is pure breakfast magic, that satisfying crunch that makes you close your eyes for just a second
- It transforms leftover corned beef into something completely new and exciting
- Everything cooks in one pan so you spend less time washing dishes and more time eating
02 -
- Crowding the skillet will make the potatoes steam instead of crisp, so use your largest pan or cook in batches if necessary
- Resist the urge to stir constantly; letting the hash sit undisturbed is what creates those irresistible crispy edges
- The hash will continue to crisp up after you remove it from the heat, so pull it when it looks almost perfect
03 -
- Cook your potatoes the night before and store them in the refrigerator; they will crisp up even faster the next day
- A cast iron skillet is your best friend here, holding heat evenly and creating the best crust