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A serving of savory corned beef hash, freshly cooked and steaming

Classic Crispy Corned Beef Hash

This classic corned beef hash recipe delivers a crispy, flavorful dish perfect for breakfast or brunch. Tender potatoes and savory corned beef are expertly combined and browned to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Pot
  • Large, heavy-bottomed skillet or cast-iron pan
  • Spatula

Ingredients
  

Main Ingredients

  • 2 cups cooked corned beef shredded or diced
  • 3 Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced (optional)
  • 1/2 red bell pepper diced (optional)
  • 2 tbsp cooking oil butter, olive oil, or bacon fat
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 2-4 large eggs (for serving)
  • Fresh parsley or chives chopped, for garnish (optional)

Instructions
 

Preparation

  • Place diced potatoes in a pot, cover with cold water, bring to a boil, and cook for 5-7 minutes until just tender.
  • Drain the potatoes thoroughly and set aside.

Cooking

  • Heat cooking oil in a large skillet over medium-high heat. Add chopped onion and bell pepper, cooking for 5-7 minutes until softened.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in the shredded or diced corned beef, breaking up any large pieces.
  • Add the pre-cooked potatoes to the skillet and gently mix everything together.
  • Press the hash into an even layer and cook undisturbed for 7-10 minutes until a dark golden-brown crust forms.
  • Carefully flip sections of the hash and continue cooking, stirring occasionally, until mostly golden brown and crispy.
  • Season generously with paprika, salt, and black pepper; taste and adjust as needed.

Serving (Optional)

  • Make 2-4 wells in the hash, crack an egg into each well, cover, and cook for 3-5 minutes until whites are set and yolks are runny.
  • Alternatively, fry eggs separately and serve on top of the finished hash, garnishing with fresh parsley or chives.

Notes

For extra crispiness, ensure the potatoes are thoroughly drained before adding them to the skillet. Don't overcrowd the pan, and resist stirring too often when browning the hash to allow a good crust to form.