Corned Beef Hash Recipe

If using leftover cooked corned beef, chop or shred it into roughly 1/2-inch pieces so it distributes evenly. If using canned corned beef, break into chunks. Dice potatoes into small, uniform 1/4- to 1/2-inch pieces so they cook quickly and evenly. Dice the onion and red pepper and mince the garlic. Chop the parsley and slice chives, if using.

Par-cook potatoes

Place diced potatoes in a pot of salted cold water. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and spread on a tray to steam-dry for 5 minutes; pat dry with a towel if damp. This reduces moisture so hash gets crisp.

Heat pan

In a large heavy skillet (cast iron preferred) heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium-high heat until butter foams and oil shimmers.

Sear potatoes

Add the drained, dried diced potatoes in a single layer (work in batches if necessary). Let cook undisturbed 4–5 minutes until the bottoms develop a deep golden crust. Stir or flip pieces and continue to cook 4 more minutes until most pieces are browned. Adjust heat to avoid burning.

Add aromatics and pepper

Push potatoes to the side of the pan and add remaining 1 tablespoon butter. Add diced onion and red bell pepper; cook 3–4 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Combine corned beef

Stir potatoes, onion and pepper together to combine. Add chopped corned beef, Worcestershire sauce, smoked paprika, black pepper and kosher salt. Spread mixture into an even layer and press down gently with a spatula. Let cook undisturbed 3–5 minutes to develop more crust, then stir and repeat once more if you want extra crisp bits.

Adjust and finish

Taste and adjust seasoning with more salt, pepper or Worcestershire sauce as needed. Stir in chopped parsley and remove pan from heat. If any excess fat pooled, spoon some off before serving.

If serving with eggs, fry or poach eggs while the final crust sets. For fried eggs: heat a small nonstick pan with a little oil or butter over medium heat, crack in eggs, season lightly with salt and pepper, and cook until whites set and edges are crisp (or to desired doneness). For poached: poach in simmering water with a splash of vinegar for 3–4 minutes for runny yolks.

Divide the hash among 4 plates (about 1 cup per serving). Top each with a fried or poached egg if using. Garnish with sliced chives and a sprinkle of parsley. Serve with hot sauce or ketchup on the side.