Corned Beef Hash Recipe

Parboil potatoes

Place the diced russet potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just fork-tender, about 6–8 minutes. Drain thoroughly and let steam-dry in the colander for 5 minutes to remove excess moisture.

Dry and season

Spread the drained potatoes on a tray or plate and toss with 1/2 tsp smoked paprika and a pinch of black pepper. Allow to cool slightly — drier potatoes will crisp better in the pan.

Heat a large, heavy skillet (cast iron preferred) over medium-high heat. Add the olive oil and butter. When the butter foams and begins to color slightly, add the chopped onion and red bell pepper. Sauté, stirring occasionally, until the onion is translucent and beginning to brown, about 5–7 minutes.

Add the minced garlic, smoked paprika (remaining 1/2 tsp), and dried thyme to the skillet and cook for 30–45 seconds until fragrant.

Add the par-cooked potatoes to the skillet in an even layer. Press them slightly and let them cook, undisturbed, for 4–6 minutes so a golden crust forms on the bottom. Use a spatula to flip and turn portions so multiple surfaces can brown; continue cooking and pressing occasionally for another 4–6 minutes until most potato pieces have golden-brown surfaces.

Stir in the diced/shredded corned beef and spread it evenly through the potatoes and vegetables. Sprinkle the 1 tablespoon stock around the pan (this helps deglaze and add moisture) and let it sizzle for 1 minute.

Continue cooking, pressing occasionally, until the corned beef is heated through and some edges of the beef and potatoes are crisped, about 4–6 minutes. Taste and adjust seasoning with the remaining kosher salt and black pepper as needed.

Remove from heat and stir in the chopped parsley. If you prefer a looser, moister hash, add another tablespoon of stock and gently fold.

If serving with fried or poached eggs: for fried eggs, heat a small nonstick skillet with 1 tsp butter or oil over medium heat and cook eggs to desired doneness (sunny-side up 2–3 minutes). For poached eggs, bring a shallow pot of water with 1 tsp vinegar to a simmer and poach 3–4 minutes for runny yolks.

Portion the corned beef hash among 4 plates. Top each serving with a fried or poached egg if using, sprinkle with chopped chives or extra parsley, and serve with hot sauce and lemon wedges on the side.