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Homestyle Corned Beef Hash with Potatoes and Peppers

Homestyle corned beef hash with crispy potatoes and peppers in cast iron skillet
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This is a cozy, one-pan dish that transforms savory corned beef, tender potatoes, and sweet bell peppers into a symphony of comfort. The secret to a gloriously crisp texture is thoroughly drying the boiled potatoes before they hit the hot skillet. Perfect for using up leftovers or as a quick, hearty meal any time of day.

Ingredients

Scale
  • 1 ½ pounds russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil or butter, divided
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 12 ounces cooked corned beef, chopped or shredded
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Fried or poached eggs, for serving (optional)

Instructions

  1. Place diced potatoes in a pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 8-10 minutes until just fork-tender. Drain and let steam dry, then spread on a clean kitchen towel and pat very dry.
  2. Heat 1 tablespoon of oil or butter in a large cast-iron or non-stick skillet over medium heat. Add the diced onion and bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened and slightly colored.
  3. Push the vegetables to the side of the skillet. Add the remaining tablespoon of oil or butter to the center. Add the dried potatoes in an even layer. Let cook undisturbed for 4-5 minutes to develop a golden-brown crust.
  4. Stir the potatoes, onions, and peppers together. Add the chopped corned beef, minced garlic, and smoked paprika. Cook for another 5-7 minutes, stirring occasionally, until everything is heated through and the corned beef has crispy edges.
  5. Season generously with salt and pepper to taste. Garnish with fresh parsley. Serve immediately, optionally topped with a fried or poached egg.

Notes

The key to crispiness is ensuring the boiled potatoes are thoroughly dried. Do not stir the potatoes too often; let them sit to form a crust. Taste before adding extra salt, as the corned beef is already salty. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a skillet.

Nutrition

Find it online: https://www.homestyletable.com/homestyle-corned-beef-hash-potatoes-peppers/