Corned Beef Hash Or Chourico Recipe

Prepare potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt and bring to a boil over high heat. Reduce to a simmer and cook until just tender when pierced with a knife, about 6–8 minutes. Drain well and let steam-dry in the colander for 5 minutes, then transfer to a bowl.

Par-cook potatoes for crisping

Spread the drained potatoes on a tray and gently mash or press with the back of a fork so some surfaces are slightly broken — this increases crisping. Season with 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper and toss to coat.

Cook aromatics

In a large heavy skillet (10–12 inch), heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat until butter foam subsides. Add the chopped onion and diced green pepper. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown potatoes

Push the onion and pepper to the sides of the pan, increase heat to medium-high, add the remaining 1 tablespoon vegetable oil. Add the par-cooked potatoes in a single layer. Let them sear without moving for 3–4 minutes to develop a crust. Flip portions and let brown another 3–4 minutes, turning until most pieces are golden and crisp. If the pan gets dry, add the remaining 1 tablespoon butter and let it brown slightly for flavor.

Add meat and season

Reduce heat to medium. Add the diced corned beef or crumbled chourico to the skillet and stir to combine with potatoes and vegetables. Break up any large chunks with your spatula. Sprinkle smoked paprika, remaining 1/2 teaspoon black pepper, and remaining 1/4 teaspoon kosher salt over the mixture. Press the hash down with the spatula and let it cook undisturbed for 2–3 minutes to allow a crust to form on the bottom. Stir and press again once or twice until meat is heated through and some crisp bits have formed, about 4–6 minutes total.

Finish and serve

Stir in chopped parsley and taste, adjusting salt and pepper as needed. If using eggs, make 4 small wells in the hash and crack one egg into each well. Cover the skillet and cook over low heat until eggs are set to your liking (about 4–6 minutes for runny yolks, longer for firm yolks). Alternatively, fry eggs in a separate pan. Serve hot with hot sauce or ketchup on the side.

Notes

If using leftover corned beef from a brisket, trim excess fat and dice finely. For chourico, drain off rendered fat if it's excessive and reserve a tablespoon to cook vegetables for extra flavor. Hash keeps well refrigerated for 3–4 days and reheats in a skillet to restore crispness.