Corned Beef Hash Recipe

Par-cook the potatoes

Place the diced potatoes in a medium pot and cover with cold salted water. Bring to a simmer over medium-high heat and cook until just tender when pierced with a knife, about 6–8 minutes. Drain thoroughly and spread on a tray to steam-dry for 5 minutes; blot any excess surface moisture with a clean kitchen towel or paper towels. This prevents steaming in the pan and helps develop a crust.

Prepare pan and aromatics

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the neutral oil and 1 tablespoon butter. When the butter foams, add the diced onion and green bell pepper. Sauté, stirring occasionally, until the vegetables are softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the potatoes

Push the onion and pepper to the side of the pan. Add the par-cooked potatoes in a single layer if possible. Let them cook undisturbed for 3–4 minutes to form a golden crust, then flip or stir to brown other faces, another 3–4 minutes. If the pan looks dry, add the remaining 1 tablespoon butter. Work in batches or press down gently with a spatula to increase contact for better browning.

Add corned beef and seasonings

Add the shredded/diced corned beef to the pan with the browned potatoes and vegetables. Stir to combine and spread into an even layer. Sprinkle the smoked paprika, kosher salt, and black pepper over the mixture. Drizzle the Worcestershire sauce and the tablespoon of broth over the hash to loosen any bits on the pan and to add moisture. Let cook without stirring for 2–3 minutes to allow the beef to brown; then stir and let sit again for another 2 minutes, repeating until you have a mix of browned crispy bits and tender pieces, about 6–8 minutes total after adding the beef.

Adjust and finish

Taste and adjust seasoning, adding up to 1/2 teaspoon additional salt or pepper as needed (remember corned beef can be salty). If you prefer a moister hash, add up to 2 tablespoons additional broth. Stir in chopped parsley just before serving to brighten the dish.

If serving with eggs, fry or poach eggs to your liking while the hash rests for a minute. Plate a generous portion of corned beef hash and top each serving with a fried or poached egg. Serve with hot sauce or ketchup on the side.