Home – Made Corned Beef Hash Recipe

Prep potatoes and corned beef

If using leftover cooked corned beef, trim any excessive fat and roughly chop into 1/4- to 1/2-inch pieces. Peel the russet potatoes and cut into 1/2-inch dice. Place diced potatoes in a bowl of cold water to remove excess starch for 5 minutes, then drain and pat dry with a clean towel.

Par-cook potatoes

Place a medium pot of salted water over high heat and bring to a boil. Add the diced potatoes and simmer 5–6 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to steam-dry for 2 minutes; dry potatoes will crisp better.

Cook aromatics

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add the oil and 1 tablespoon butter. When the fat shimmers, add the diced onion and green pepper. Sauté, stirring occasionally, until softened and beginning to color, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown potatoes

Push the aromatics to one side of the pan and add the remaining 1 tablespoon butter. Add the par-cooked, dried potatoes in an even layer. Let the potatoes cook undisturbed 3–4 minutes to develop a golden crust, then stir or flip pieces and continue to brown another 3–4 minutes until most sides are golden-brown.

Add corned beef and seasonings

Add the chopped corned beef to the skillet and break up any large pieces with a spatula. Sprinkle smoked paprika, thyme, Worcestershire sauce, salt, and black pepper over the mixture. Stir to combine, pressing down occasionally so some bits crisp against the pan. Cook 6–8 minutes, allowing the meat to brown and flavors to meld.

Deglaze and finish

Pour the stock into the hot pan to deglaze, scraping up browned bits from the bottom. Continue cooking for 1–2 minutes until the liquid has mostly evaporated and the hash has a cohesive but not soggy texture. Taste and adjust seasoning. Stir in chopped parsley just before serving.

If serving with eggs, heat a separate nonstick skillet over medium heat with 1 teaspoon oil or butter per two eggs. Crack eggs into the pan and cook to desired doneness (sunny-side up about 3–4 minutes) and season with a pinch of salt and pepper. Alternatively, fry or poach eggs as you prefer.

Divide the corned beef hash among 4 plates (or two large portions). Top each portion with a fried egg if using, sprinkle with extra parsley, and serve with hot sauce or ketchup on the side.