Corned Beef Hash Recipe

Prep potatoes and meat

Peel the russet potatoes and dice into small 1/4- to 1/2-inch cubes so they cook quickly and evenly. Rinse the diced potatoes in cold water to remove excess starch, then drain and pat dry with a clean towel. Open the canned corned beef and use a fork to roughly flake it into bite-sized pieces; remove any large connective bits.

Finely dice the onion and, if using, the green bell pepper. Mince the garlic and chop the parsley. Measure out seasonings and Worcestershire sauce.

Par-cook potatoes

Place the diced potatoes in a medium pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced (about 6–8 minutes). Drain thoroughly and spread on a sheet pan or plate to steam off excess moisture and cool slightly for 5 minutes. Dry exterior helps crisping.

Alternatively, for faster cook and extra crisp, you can microwave the diced potatoes in a covered bowl with 1–2 tablespoons water for 3–4 minutes until just tender; drain and let dry.

Sauté aromatics

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and butter. Once butter foams and oil shimmers (about 1 minute), add the diced onion and green pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add potatoes and corned beef

Increase heat to medium-high. Add the drained, par-cooked potatoes to the skillet in an even layer. Let cook undisturbed for 2–3 minutes to develop a crust. Break up the flaked corned beef and add it to the skillet, distributing evenly. Press the mixture into the pan with a spatula to maximize contact for browning.

Season and crisp

Sprinkle the Worcestershire sauce, smoked paprika, kosher salt, and black pepper evenly over the mixture. Cook, pressing and turning sections of the hash every 2–3 minutes so that several browned, crispy pieces form, total 8–10 minutes. Taste and adjust seasoning if needed. If the pan becomes dry, add a little more oil (1 teaspoon at a time).

Toward the end of cooking, stir in chopped parsley for freshness, reserving a little for garnish.

Divide the corned beef hash among two plates. If desired, top each serving with a fried or poached egg (see below) and garnish with remaining parsley. Serve with hot sauce or ketchup on the side.

Optional fried egg

In a small nonstick skillet, heat 1 teaspoon oil over medium. Crack an egg into the pan and cook until the whites are set but yolk remains runny, about 2–3 minutes; cover the pan for an easier set. Season with a pinch of salt and pepper and slide onto the hash.

Optional poached egg

Bring a shallow pot of water to a gentle simmer with 1 tablespoon vinegar. Crack an egg into a small cup and swirl the water to create a vortex, then gently slip the egg into the center. Poach 3 minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon, drain, and place on the hash.