Corned Beef Hash Recipe
Tender corned beef pan fried w/ valley-grown potatoes, onions + bell peppers, topped w/ fresh parsley & fresh cracked pepper (gluten free)
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Ingredients
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Corned Beef Hash
Method
Corned Beef Hash
Prep potatoes
Place diced potatoes in a medium pot and add enough cold water to cover by about 1 inch (roughly 1 cup for this quantity). Bring to a boil over high heat, then reduce to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for 2–3 minutes; set aside.
Prep corned beef
If using refrigerated corned beef from a can or cooked brisket, shred or dice into roughly 1/2-inch pieces. Pat lightly with paper towel to remove excess moisture so it fries rather than steams.
Cook aromatics
Heat a large skillet (cast-iron preferred) over medium-high heat. Add the oil and 1 tablespoon of butter. When hot and shimmering, add the diced onion and bell pepper. Season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and starting to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Brown potatoes
Push the softened vegetables to one side of the pan, add the remaining 1 tablespoon butter and the drained potatoes in an even layer. Let potatoes cook undisturbed 3–4 minutes to develop a crust, then toss/turn and cook another 3–4 minutes until golden and crisp on most sides. Sprinkle the smoked paprika (if using) over the potatoes while they brown.
Combine and crisp corned beef
Add the diced/shredded corned beef to the pan, spreading it in an even layer with the potatoes and veggies. Press down gently and let cook without stirring 2–3 minutes to allow browning; then stir and continue to cook 3–4 minutes until the corned beef is heated through and edges are caramelized. Taste and season with remaining 3/4 teaspoon kosher salt and remaining 3/4 teaspoon black pepper, adjusting to taste (remember corned beef is salty, so taste before adding all the salt).