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Crispy Corned Beef Hash with Potatoes and Vegetables Recipe

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4 from 20 reviews

This classic Corned Beef Hash recipe combines tender Yukon Gold potatoes, savory cooked corned beef, and sautéed onions and red bell peppers, all pan-cooked until golden and crispy. Perfect for a hearty breakfast or brunch, it’s delicious topped with fried or poached eggs and fresh herbs for extra flavor.

Ingredients

Potatoes & Seasoning

  • 1 pound Yukon Gold potatoes (diced into ½-inch pieces)
  • Fine sea salt

Cooking Fats

  • 2 tablespoons butter
  • 1 tablespoon olive oil

Vegetables & Aromatics

  • 1 medium yellow onion (diced)
  • 1 small red bell pepper (diced)
  • 4 cloves garlic (minced)

Main Protein

  • 2 cups cooked corned beef (diced about ½-inch pieces)

Spices

  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon smoked paprika

Optional Toppings

  • Fried or poached eggs
  • Chopped fresh parsley and/or scallions
  • Whole-grain Dijon mustard
  • Hot sauce

Instructions

  1. Parboil the potatoes: Place the diced Yukon Gold potatoes in a saucepan and cover with cold water by about 1 inch. Season generously with fine sea salt. Bring the water to a boil, reduce to a simmer, and cook for 5–6 minutes until the potatoes are just tender but still holding their shape. Drain well and allow to steam-dry for a minute or two.
  2. Heat the skillet: In a large cast-iron or heavy-bottomed skillet, melt the butter with olive oil over medium heat to prepare for sautéing the vegetables.
  3. Cook the vegetables: Add the diced yellow onion and red bell pepper to the skillet. Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. Add the minced garlic and cook for an additional 2 minutes, stirring occasionally until fragrant.
  4. Add the corned beef and potatoes: Incorporate the parboiled potatoes and diced corned beef into the skillet. Season the mixture with freshly cracked black pepper and smoked paprika. Gently toss everything to combine, then press it into an even layer in the skillet.
  5. Let it crisp: Allow the hash to cook undisturbed for 4–5 minutes until a deep golden crust forms on the bottom. Then flip sections of the hash rather than stirring, pressing them back into an even layer. Repeat this flipping and pressing process 2–3 more times, cooking a total of 15–20 minutes until the hash is deeply browned and crispy in spots.
  6. Finish and serve: Taste the hash and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh herbs if using, and serve hot with optional toppings like fried or poached eggs, Dijon mustard, or hot sauce. Enjoy your hearty and flavorful corned beef hash!

Notes

  • Parboiling the potatoes helps achieve tender interiors and crispy exteriors when pan-fried.
  • Using a cast-iron skillet enhances browning and crispness.
  • Refrain from stirring too often to allow a crispy crust to develop.
  • Leftover corned beef from St. Patrick’s Day makes this recipe quick and easy.
  • Toppings such as eggs and fresh herbs elevate flavor and presentation.

Find it online: https://justsosavory.com/crispy-corned-beef-hash-with-potatoes-and-vegetables-recipe/