Corned Beef Crispy Potatoes (Printable Version)

Tender corned beef and golden potatoes sautéed with onions and peppers for a savory, hearty dish.

# What You Need:

→ Vegetables

01 - 2 cups russet potatoes, peeled and diced
02 - 1 medium yellow onion, diced
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced (optional)

→ Meat

05 - 12 oz cooked corned beef, diced

→ Pantry

06 - 2 tablespoons vegetable oil or unsalted butter
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon smoked paprika (optional)
10 - 1/4 teaspoon garlic powder (optional)

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Fried or poached eggs, to serve

# How to Make It:

01 - Place diced potatoes in a saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes until just tender. Drain thoroughly and set aside.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5–7 minutes until golden and crispy. Stir and cook another 3 minutes. Remove potatoes from skillet and set aside.
03 - Add remaining oil to the skillet. Sauté onions and bell pepper for 3–4 minutes until softened and fragrant.
04 - Add corned beef, cooked potatoes, salt, pepper, smoked paprika, and garlic powder if using. Stir well to combine and press mixture into an even layer.
05 - Cook for 5–7 minutes without stirring to allow a crisp crust to form on the bottom. Flip portions and cook another 2–3 minutes until evenly browned.
06 - Taste and adjust seasoning as needed. Garnish with green onions and parsley. Serve hot, topped with fried or poached eggs if desired.

# Expert Tips:

01 -
  • It turns humble ingredients into breakfast restaurant quality food right in your kitchen
  • The crispy potato edges and tender beef create the most incredible texture combination
  • It comes together in under 40 minutes but tastes like it took all morning
02 -
  • Patting the par cooked potatoes dry before the first fry makes the difference between crispy and soggy
  • Resist the urge to stir constantly, those crispy bits are what makes restaurant hash so good
  • Corned beef varies in saltiness so always taste before adding more salt
03 -
  • Dice everything to roughly the same size so each forkful gets all the flavors
  • A cast iron skillet holds heat better than stainless steel for superior crisping

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