Corned Beef Hash Recipe

Prepare proteins and vegetables

Dice the cooked corned beef into roughly 1/2-inch pieces. If using leftover brisket-style corned beef, remove any large tough fat. Dice onions, peppers, tomatoes, and chop spinach and broccoli into small florets. Slice mushrooms. If your home fries are not cooked, par-cook diced potatoes by boiling 6–8 minutes until just tender, then drain and dry.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil. When shimmering, add the diced onions and sauté 3–4 minutes until softened and translucent.

Add the remaining 1 tablespoon oil and 1 tablespoon butter to the pan. Add bell peppers and mushrooms. Sauté 3–4 minutes until peppers begin to soften and mushrooms release moisture.

Stir in the minced garlic, smoked paprika, Dijon (if using), salt, and black pepper. Cook 30–45 seconds until fragrant.

Add the diced corned beef and spread into an even layer. Let cook, undisturbed, 2–3 minutes so the bottom browns slightly; then stir and press again to get additional browning. Continue for another 2–3 minutes.

Add the cooked home fries (or par-cooked potatoes) to the pan. Fold gently to combine, breaking up any large potato pieces. Press into an even layer and cook 3–5 minutes without stirring to allow crisping. Flip sections with a spatula to crisp the other side, another 3 minutes. Total potato crisping time should be about 6–8 minutes.

Stir in the chopped broccoli and spinach; cook 1–2 minutes until spinach wilts and broccoli is bright green but still tender-crisp. Fold in the diced tomatoes last and cook 30–60 seconds just to warm through so they hold texture.

Lower heat to medium. Sprinkle the cheddar and Swiss evenly over the hash. Tear or arrange the American cheese slices across the top. Cover the pan with a lid for 1–2 minutes to allow cheeses to melt.

Once cheeses are melted, use a spatula to fold the melted cheese into the hash for even distribution. Sprinkle crumbled feta on top and gently fold once to incorporate (leaving some pockets of feta). Taste and adjust seasoning with additional salt and pepper if needed.

Turn off heat and let the hash rest 1 minute. Sprinkle chopped fresh parsley over the top for color.

If serving with eggs, fry or poach eggs to desired doneness while the cheese melts. Plate generous portions of corned beef hash and top each with a fried or poached egg if desired. Serve with toast or an English muffin on the side.

Optional: serve with ketchup or hot sauce. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a skillet to re-crisp.