Corned Beef Crispy Potatoes

The smell of corned beef hitting a hot skillet takes me back to Sunday mornings at my dads house. He would stand at the stove in his flannel pajamas, patiently waiting for that perfect golden crust to form. Now I understand why he never rushed it. Theres something deeply satisfying about transforming leftovers into something better than the original meal.

My roommate in college taught me the secret of par cooking the potatoes first. We had a tiny galley kitchen and would take turns standing guard over the skillet. The apartment would smell so good that neighbors would actually knock on the door to ask what we were making.

Ingredients

• 2 cups russet potatoes peeled and diced: These hold their shape better than waxy varieties and develop the best crispy edges
• 1 medium yellow onion diced: Yellow onions become sweet and mellow when cooked down, adding depth to every bite
• 1 small red bell pepper diced: Brings a pop of color and slight sweetness that balances the salty beef
• 2 green onions sliced: Fresh finish that cuts through the richness with mild onion flavor
• 12 oz cooked corned beef diced: The star of the show, already seasoned and perfectly tender
• 2 tbsp vegetable oil: High smoke point means you can get the heat needed for proper crisping
• 1/2 tsp kosher salt: Essential but taste first since corned beef brings its own saltiness
• 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in brightness
• 1/2 tsp smoked paprika: Optional but adds a subtle smoky depth that enhances the corned beef
• 1/4 tsp garlic powder: Distributes evenly throughout without burning like fresh garlic might
• 2 tbsp fresh parsley chopped: Brings life and color to the finished dish
• Fried or poached eggs: The runny yolk creates an instant sauce when you cut into it

Instructions

Par cook the potatoes:

Place diced potatoes in cold water, bring to a boil, and simmer 5 minutes until just tender. Drain well and let them steam dry for a minute.

Crisp the potatoes first:

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add potatoes in a single layer and let them cook undisturbed for 5 to 7 minutes until golden.

Sauté the aromatics:

Add remaining oil to the skillet along with onions and bell pepper. Cook for 3 to 4 minutes until softened and fragrant.

Bring it all together:

Add corned beef, crispy potatoes, salt, pepper, smoked paprika, and garlic powder. Stir to combine and press into an even layer.

Develop the crust:

Cook without stirring for 5 to 7 minutes to let a crust form. Flip sections and cook another 2 to 3 minutes.

Finish and serve:

Taste and adjust seasoning. Garnish with green onions and parsley. Top with fried or poached eggs if desired.

Pin Recipe

This recipe became my go-to the morning after hosting St. Patricks Day dinner. Something magical happens when you serve people leftovers that taste better than the feast. Now my friends actually request the hash more than the corned beef itself.

Getting the Perfect Crust

The key is patience and heat management. Medium-high heat lets you get color without burning, and pressing the mixture firmly into the pan creates maximum contact with the hot surface. When you hear that steady sizzle, you know something good is happening.

Making It Your Own

Sweet potatoes work beautifully if you want something slightly sweeter. A splash of Worcestershire sauce adds umami depth, and hot sauce brings brightness. The recipe forgives many substitutions as long as you keep the potato to beef ratio balanced.

Serving Ideas

Buttered toast is the classic vessel for soaking up all those flavorful juices. A simple fruit salad on the side cuts through the richness. Some people swear by serving it over arugula for a hash bowl situation.

• Fry eggs in the same skillet after removing the hash for extra flavor
• Keep components warm in a low oven while cooking in batches
• Leftovers reheat surprisingly well in a skillet the next day

Pin Recipe

There is comfort in food that knows exactly what it is. Simple ingredients treated with respect and patience. That is the kind of breakfast that makes you want to linger at the table.

Recipe FAQs

→ How do I get the potatoes crispy?

Parboil the diced potatoes until just tender, then pan-fry them undisturbed in hot oil until golden and crisp on the outside.

→ Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can substitute russets and provide a sweeter flavor and softer texture.

→ What spices enhance this dish's flavor?

Smoked paprika and garlic powder add depth, while kosher salt and black pepper season the base flavors effectively.

→ Is this suitable for gluten-free diets?

Yes, the dish is naturally gluten-free as long as the corned beef used contains no additives with gluten.

→ What garnishes complement this dish?

Fresh parsley, sliced green onions, and a fried or poached egg all add complementary texture and freshness.