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Corned Beef Hash with Crispy Hash Browns

Corned beef hash with crispy hash browns topped with fried eggs and parsley
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A classic one-pan comfort dish that transforms leftover corned beef into a savory, crispy breakfast or dinner. Perfectly golden potatoes are combined with tender corned beef, onions, and bell peppers for a satisfying meal. Top with a fried egg for the ultimate brunch experience.

Ingredients

Scale
  • 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil or butter, divided
  • 1 medium yellow onion, diced
  • 1 red or green bell pepper, diced
  • 2 cups cooked corned beef brisket, chopped or shredded
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 3-4 large eggs (optional, for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Par-cook the potatoes. Place diced potatoes in a microwave-safe bowl with a splash of water. Cover and microwave on high for 4-5 minutes until just tender. Drain well and pat very dry with paper towels.
  2. Crisp the potatoes. Heat 1 tablespoon oil or butter in a large cast iron or non-stick skillet over medium-high heat. Add potatoes in a single layer. Cook undisturbed for 4-5 minutes until golden. Stir and cook another 4-5 minutes. Season with salt and pepper, then transfer to a plate.
  3. Sauté the aromatics. In the same skillet, add remaining oil. Cook onion and bell pepper until softened, about 5 minutes. Add garlic and smoked paprika, cooking for 30 seconds until fragrant.
  4. Combine and crisp. Add chopped corned beef and crispy potatoes back to the skillet. Gently press down with a spatula to form an even layer. Cook without stirring for 5-7 minutes to form a crust. Flip sections and cook another 3-4 minutes.
  5. Serve. Create wells in the hash and crack eggs into them if desired. Cover skillet until egg whites are set but yolks are runny, about 5 minutes. Garnish with fresh parsley and serve hot.

Notes

For best crispiness, ensure potatoes and corned beef are patted dry before cooking. No leftover corned beef? Use pre-cooked corned beef from the deli. For a lower-carb version, substitute potatoes with diced turnips or rutabaga.

Nutrition

Find it online: https://www.homestyletable.com/corned-beef-hash-crispy-hash-browns/