Homemade Corned Beef Hash Recipe

Prepare potatoes

Place diced potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 6–8 minutes (potatoes should be fork-tender but not falling apart). Drain thoroughly and spread on a tray to steam-dry for 5 minutes; this helps them crisp in the pan.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter and let the butter foam.

Sear potatoes

Add the drained potatoes in a single layer (work in batches if necessary). Let them cook undisturbed for 3–4 minutes to develop a golden crust, then flip and brown the other side for another 2–3 minutes. Remove browned potatoes to a plate and set aside.

Cook aromatics

Add the remaining 1 tablespoon oil and 1 tablespoon butter to the same pan over medium heat. Add the chopped onion and diced green pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add corned beef

Crumble or dice the cooked corned beef into bite-sized pieces and add to the pan. Increase heat to medium-high and cook, pressing down with a spatula, letting the meat get some browned edges, about 4–5 minutes.

Combine components

Return the browned potatoes to the pan. Sprinkle smoked paprika, salt, and pepper over the mixture. Stir gently to combine, then press the mixture into an even layer and let it cook, undisturbed, for 3–4 minutes to create additional crisping. Flip portions of the hash and crisp the other side for another 3–4 minutes. Repeat until you reach the desired amount of crust.

Deglaze and finish

If the pan has stuck brown bits, add the stock (or 1–2 tablespoons water) and Worcestershire sauce, scraping the bottom to loosen flavorful fond. Stir in chopped parsley and adjust seasoning to taste with more salt and pepper if needed.

Optional eggs

If serving with eggs, clear a few small wells in the hash and crack eggs into them. Reduce heat to medium-low, cover the pan, and cook until egg whites are set and yolks reach desired doneness (about 4–6 minutes for slightly runny yolks). Alternatively, fry or poach eggs separately and serve on top.

Serve

Scoop the corned beef hash onto plates, garnish with additional chopped parsley if desired, and serve immediately with eggs or toast.