Corned Beef Hash Recipe

Parboil potatoes

Place the diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain thoroughly and let steam-dry in the colander for 2–3 minutes to remove excess moisture.

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add the vegetable oil and 1 tablespoon butter. When butter foams and oil shimmers, add the diced onion and green bell pepper. Sauté, stirring occasionally, until the onion is softened and beginning to brown, about 5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, then push the vegetables to one side of the pan.

Add the parboiled, drained potatoes in an even layer. Let them sit undisturbed for 2–3 minutes to form a crust, then toss or flip pieces to brown other sides. Continue cooking, stirring occasionally and pressing down gently with a spatula, until potatoes are golden and crispy in places, about 8–10 minutes total. If pan becomes dry, add the remaining 1 tablespoon butter.

Stir the chopped corned beef into the skillet with the potatoes and vegetables so ingredients are well distributed. Break up any large pieces of meat with the spatula.

Season the mixture with remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, and Worcestershire sauce. Continue to cook, pressing down occasionally, until the corned beef is heated through and some edges are crisped, about 5–7 minutes. Taste and adjust salt and pepper as needed.

Stir in the chopped parsley and cook 30 seconds to combine. Remove skillet from heat.

If serving with eggs, wipe a smaller nonstick skillet, add a teaspoon of butter or oil, and fry or poach eggs to desired doneness (sunny-side up or poached with runny yolks recommended).

Divide the corned beef hash among 4 plates. Top each portion with a fried or poached egg if desired. Garnish with chives and pass hot sauce or ketchup at the table.