Corned Beef Hash Crispy Potatoes

My grandmother made hash every Sunday morning, the sound of the knife hitting the cutting board her personal wake-up call for the entire house. She never measured anything, just tossed corned beef and potatoes into her cast iron skillet with practiced ease. When I asked for her recipe, she laughed and told me to watch her hands instead of taking notes. Now I understand that hash is more about feeling than following.

Last winter, after hosting too many holiday parties, I found myself with leftover corned beef and a house full of sleepy guests. I threw together this hash at 11am, and within ten minutes, people were stumbling into the kitchen, drawn by the smell. We ate standing up around the stove, and nobody minded the lack of proper seating.

Ingredients

• 350 g cooked corned beef, diced: The beef provides that rich, salty foundation that makes hash distinctive. Leftover corned beef works perfectly here, so save some from your next boiled dinner.
• 600 g russet potatoes, peeled and diced: Russets have the right starch content to get crispy without falling apart. Cutting them into uniform ½-inch cubes ensures even cooking.
• 1 medium yellow onion, finely chopped: Onions become sweet and golden, balancing the saltiness of the beef.
• 1 green bell pepper, diced: Optional but wonderful, adding crunch and a fresh note.
• 2 cloves garlic, minced: Garlic ties everything together with its aromatic warmth.
• 2 tbsp fresh parsley, finely chopped: Parsley adds color and a fresh finish that brightens the rich flavors.
• 3 tbsp unsalted butter: Butter gives incomparable flavor and helps achieve that golden crust.
• 2 tbsp vegetable oil: Oil raises the smoking point so the butter does not burn while still providing flavor.
• 1 tsp kosher salt: Essential for seasoning, though the corned beef already brings saltiness.
• ½ tsp freshly ground black pepper: Freshly ground pepper has a complexity that pre-ground lacks.
• ½ tsp smoked paprika: This adds a subtle smokiness that evokes diner hash without overpowering.
• ¼ tsp cayenne pepper: Just enough warmth to wake up the palate.

Instructions

Prep the potatoes:

Place diced potatoes in cold salted water, bring to a gentle boil, and cook for 5 minutes until just tender. Drain well and let them steam dry for 2 minutes so they crisp up beautifully later.

Crisp the potatoes:

Heat half the butter and oil in a large skillet over medium-high heat. Add potatoes in a single layer, cook undisturbed for 5 to 7 minutes until golden and crispy on the bottom. Flip carefully and cook another 3 to 4 minutes until crisp all over, then transfer to a plate.

Sauté the aromatics:

Add remaining butter and oil to the skillet. Cook onion and bell pepper for 2 to 3 minutes until softened, then stir in garlic for 30 seconds until fragrant.

Brown the corned beef:

Add diced corned beef to the skillet and cook for 2 to 3 minutes, stirring occasionally, until it starts to brown and develop crispy edges.

Combine and crisp:

Return potatoes to the pan with salt, pepper, smoked paprika, and cayenne. Stir gently to combine, press the mixture down lightly with a spatula, and cook undisturbed for 3 to 4 minutes for extra crispiness.

Finish and serve:

Sprinkle with parsley and taste for seasoning. Top with fried eggs if you like, and serve hot with extra parsley and your choice of condiments.

Pin Recipe

My friend Sarah, who claims she cannot cook anything more complicated than toast, made this hash for her boyfriend after I walked her through it over the phone. She called me an hour later to say he proposed, though I am pretty sure that was the wine talking. Still, hash has a way of making people feel cared for.

Getting the Perfect Crust

The secret to restaurant style hash is patience. Letting the potatoes and beef develop a deep golden crust without constant stirring creates those irresistible crispy edges that make hash special. When you press the mixture down with the spatula, you are helping more surface area make contact with the hot pan.

Making It Your Own

Hash is incredibly forgiving and adaptable. Try adding diced bell peppers for sweetness, or throw in some chopped jalapeños if you like heat. Fresh herbs like chives or dill work beautifully in place of parsley, and a splash of Worcestershire sauce adds depth.

Serving Suggestions

While perfectly delicious on its own, corned beef hash becomes a complete meal with the right accompaniments. Crusty bread for sopping up runny egg yolks is never a bad idea.

• Fried or poached eggs on top make every bite richer
• A simple green salad with acidic dressing cuts through the richness
• Hot sauce or ketchup on the side lets everyone customize

Pin Recipe

Hash is one of those dishes that never fails to feel like a hug on a plate, whether you are feeding a crowd or just yourself on a quiet morning. Enjoy every crispy bite.

Recipe FAQs

→ How do I get crispy potatoes for this dish?

Parboil diced potatoes until just tender, drain well, then fry in butter and oil over medium-high heat undisturbed until golden and crisp on all sides.

→ Can I add vegetables to enhance flavor?

Yes, sautéed onions and optional green bell peppers add sweetness and depth to the hash without overpowering the main ingredients.

→ What seasonings work best here?

Kosher salt, freshly ground black pepper, smoked paprika, and a hint of cayenne pepper balance the savory components with gentle heat.

→ Is fresh parsley important for this dish?

Fresh parsley adds a bright herbal note at the end, enhancing flavor and providing a pleasant garnish.

→ How can I make this dish gluten-free?

Use only the listed fresh ingredients and avoid any processed additives; the dish naturally aligns with gluten-free needs.