Corned Beef Hash Recipe

Prep potatoes

If using raw russet potatoes for the hash, place the diced potatoes in a pot of cold salted water. Bring to a simmer and cook for 6–8 minutes until just tender but still holding shape. Drain thoroughly and pat dry with a kitchen towel. (If using leftover cooked potatoes or home fries, skip boiling and proceed.)

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter; swirl until hot and butter foams.

Sauté vegetables

Add the chopped onion and diced green pepper to the pan. Sauté for 4–5 minutes until the onion is translucent and edges begin to brown. Add the minced garlic and cook 30 seconds until fragrant.

Cook potatoes

Add the par-cooked or dried diced potatoes to the pan. Spread them in an even layer and let cook without stirring for 3–4 minutes to develop a golden crust. Stir and continue to cook, pressing gently with a spatula to increase contact, until potatoes are golden and crisp, about 6–8 minutes total.

Add corned beef

Stir in the shredded/diced corned beef and the remaining 1 tablespoon oil. Break up any large clumps and distribute evenly. Cook, stirring occasionally, until the beef is heated through and beginning to brown, about 4–5 minutes.

Season and finish

Season the hash with salt and freshly ground black pepper to taste. Add the remaining 1 tablespoon butter and stir to coat, letting it melt into the mixture. Taste and adjust seasoning. Sprinkle chopped parsley over the hash if using. Keep warm while you prepare eggs or sides.

Serve

Spoon the corned beef hash onto plates. If serving with eggs, top each portion with a fried, poached, or sunny-side-up egg as desired.

If using store-bought par-cooked home fries, pan-fry 2 cups in 1 tablespoon oil over medium-high heat until browned and crisp, about 6–8 minutes, turning occasionally. Season with salt and pepper.

Bring 2 cups milk and 1 cup water to a simmer with 1/2 teaspoon salt in a saucepan. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, 20–25 minutes (instant grits: 5 minutes). Stir in 1 tablespoon butter and additional salt to taste. Keep warm until serving.

For a quick baked potato, microwave a medium potato for 5–7 minutes until tender, or bake at 400°F (200°C) for 45–60 minutes. Split open and add 1 tablespoon butter and salt to taste. For boiled, simmer whole potato in salted water until tender, 15–20 minutes depending on size.

Toast 2 slices of white or wheat bread until golden. Spread with softened butter and/or 1 tablespoon jelly as desired. Serve alongside the hash.

To fry eggs: heat 1 tablespoon butter in a small nonstick skillet over medium heat. Crack eggs in and cook until whites are set and yolks cooked to desired doneness (sunny-side-up: 2–3 minutes; over-easy: flip and cook 30–45 seconds). Season with salt and pepper and place atop or beside the hash.