Homemade Corned Beef Hash Recipe

Corned Beef Hash

1. 1

   Prep the potatoes

   Place the diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a simmer over medium-high heat. Cook until the potato cubes are just tender when pierced with a knife, about 8–10 minutes. Drain well and let steam-dry in the colander for 2–3 minutes to remove excess moisture. Pat lightly with a towel if needed.

2. 2

   Pre-cook aromatics

   While the potatoes cook, heat 1 tablespoon oil and 1 tablespoon butter in a large heavy skillet (10–12 inches) over medium heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and thyme and cook 30–45 seconds until fragrant. Remove the mixture to a bowl and set aside.

3. 3

   Brown the potatoes

   Add the remaining 1 tablespoon oil to the same skillet and increase heat to medium-high. Add the drained potatoes in a single layer if possible and let them cook without moving for 3–4 minutes to develop a golden crust. Toss or turn the potatoes and cook another 3–4 minutes until most sides are golden-brown. Season lightly with 1/2 tsp of the kosher salt and 1/2 tsp black pepper while browning.

4. 4

   Combine with corned beef

   Reduce heat to medium. Add the reserved onion–pepper mixture back to the skillet with the potatoes. Add the diced corned beef, smoked paprika, Worcestershire sauce, remaining salt and pepper, and remaining 1 tablespoon butter. Stir to combine and press the mixture into an even layer. Let cook undisturbed 3–4 minutes to create a crust on the bottom. Flip sections with a spatula to brown the other side, another 3–4 minutes. Taste and adjust seasoning.

5. 5

   Finish and garnish

   Once the hash is well-browned and heated through (about 2–3 more minutes), stir in chopped parsley off the heat. If you prefer a moister hash, add a splash (1–2 tbs) of water or beef stock and cook 1 minute to meld flavors.

6. 6

   Optional: Fry eggs

   For serving, heat a small nonstick skillet over medium and add 1 teaspoon butter. Crack eggs into the pan and cook sunny-side up until whites are set but yolks still runny, or cook to desired doneness. Season eggs with salt and pepper.

7. 7

   Serve

   Spoon the corned beef hash onto plates, top each portion with a fried egg if using, and garnish with extra parsley. Serve immediately.