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Skillet Corned Beef Hash with Crispy Potatoes

Skillet corned beef hash with crispy potatoes in a cast iron pan
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This dish carries the comforting soul of a classic diner breakfast, updated for your home kitchen with a focus on texture and depth. It is a one-pan wonder that transforms leftover corned beef into a hearty, satisfying meal with perfectly crispy potatoes and savory beef.

Ingredients

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

Instructions

  1. Heat one tablespoon of oil or butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add the diced potatoes in a single layer. Let cook undisturbed for 4-5 minutes to develop a golden crust, then stir and continue cooking for another 10-12 minutes, stirring occasionally, until tender and crispy. Transfer to a plate.
  2. In the same skillet, add the remaining oil. Add the diced onion and bell pepper. Cook for 5-6 minutes, until softened and starting to caramelize. Add the minced garlic and cook for one more minute until fragrant.
  3. Return the crispy potatoes to the skillet. Add the chopped corned beef and smoked paprika. Stir everything to combine, then press the mixture down into an even layer with your spatula. Let it cook undisturbed for 4-5 minutes to form a crust on the bottom.
  4. Stir the hash once more, taste, and season with salt and pepper as needed. For a classic finish, create four small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. Garnish with fresh parsley and serve immediately.

Notes

For crispier potatoes, pat them dry after dicing. Do not crowd the pan when browning. Let the hash form a crust before stirring. Store leftovers in an airtight container for up to 4 days. Reheat in a skillet to maintain crispiness.

Nutrition

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