Print

Corned Beef Hash with Garlic Butter Potatoes

Crispy corned beef hash with garlic butter potatoes and fried egg

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A satisfying and cozy one-pan meal that balances savory corned beef with crispy garlic butter potatoes. Perfect for using leftovers or creating a hearty breakfast or dinner with minimal fuss. Topped with a fried egg, it’s the ultimate comfort food.

Ingredients

Scale
  • 1 ½ pounds russet or Yukon gold potatoes, diced into ½-inch cubes
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 12 ounces cooked corned beef, diced or shredded
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Fried or poached eggs, for serving (optional)

Instructions

  1. In a large skillet or cast-iron pan, melt butter over medium heat. Add diced potatoes and cook, stirring occasionally, for 15-20 minutes until golden brown and fork-tender. In the last 2 minutes, add minced garlic and stir constantly until fragrant. Remove potatoes from skillet and set aside.
  2. In the same skillet, add a drizzle of oil if needed. Add diced onion and bell pepper. Cook for 5-7 minutes until softened and starting to caramelize.
  3. Return the garlic butter potatoes to the skillet. Add diced corned beef, smoked paprika, thyme, salt, and pepper. Gently fold everything together.
  4. Press the mixture down into an even layer with a spatula. Let it cook undisturbed for 4-5 minutes to form a golden crust on the bottom.
  5. Flip sections of the hash over to crisp the other side for another 3-4 minutes. Taste and adjust seasoning.
  6. Garnish with fresh parsley. Serve portions topped with a fried or poached egg if desired.

Notes

For crispier potatoes, do not crowd the pan and let them cook undisturbed to form a crust. Ensure corned beef is already cooked. Leftovers store well in the fridge for up to 4 days. Reheat in a skillet to restore crispy texture.

Nutrition