Corned Beef Hash Or Chourico Links Recipe

Prepare potatoes

Place diced russet potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until just tender, 6–8 minutes (do not fully soften). Drain well and let steam dry 2–3 minutes; this helps them crisp in the pan.

Cook aromatics

Heat 1 tablespoon oil and 1 tablespoon butter in a large heavy skillet over medium heat until shimmering. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the garlic and thyme and cook 30–45 seconds until fragrant.

Brown potatoes

Push the softened onions and peppers to the side. Add the remaining 1 tablespoon butter to the pan and increase heat to medium-high. Add the par-cooked potatoes in a single layer. Let them sit undisturbed 3–4 minutes to develop a crust, then stir and let brown on other sides another 3–4 minutes. You want golden, crisp edges but not completely mashed potatoes.

Add corned beef

Reduce heat to medium. Add the chopped corned beef to the pan and break up any large pieces with a spatula. Stir to combine with the potatoes and vegetables. Press the mixture into the pan and allow to sit 2–3 minutes to get pockets of crispiness; flip or stir and repeat once.

Season and finish

Sprinkle smoked paprika, salt, and pepper over the hash and drizzle Worcestershire sauce. Stir to combine and taste; adjust seasoning. Cook another 2 minutes to meld flavors. Remove from heat and stir in chopped parsley.

Optional eggs

If serving with eggs, fry or poach eggs to desired doneness in a separate skillet (butter or oil) and place on top of portions of hash just before serving.

Serve

Spoon corned beef hash onto plates, top with eggs if using, and garnish with extra parsley. Serve immediately.

Sear chourico

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chourico links whole and cook, turning occasionally, until browned on all sides, 8–10 minutes. If links are thick, reduce heat to medium-low and cook an additional 6–8 minutes until cooked through. If you prefer, prick the skin lightly so fat renders and helps crisp the exterior.

Cook onions and peppers (optional)

Remove the browned links to a plate and keep warm. In the same skillet, add the sliced onion and bell pepper. Cook in the rendered chourico fat (add a touch of olive oil if needed) over medium heat until softened and caramelized, 8–10 minutes. Season with a pinch of salt and pepper.

Warm links with vegetables

Return the chourico links to the skillet with the onions and peppers for 1–2 minutes to heat through and marry flavors. Squeeze lemon wedges over before serving if desired.

Serve

Serve links whole with the sautéed onions and peppers alongside toast, rice, or potatoes. Offer mustard or hot sauce if desired.