Corned Beef Hash Recipe
Make Corned Beef Hash Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hash
To Serve (optional)
Method
Hash
Prepare potatoes
Place diced potatoes in a pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a simmer over medium-high heat and par-cook until just tender when pierced with a knife (about 6-8 minutes). Drain thoroughly and let steam-dry for 2 minutes; this removes excess surface moisture so they brown better.
Preheat pan
Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot, about 2 minutes.
Sear potatoes
Add 1 tablespoon vegetable oil and 1 tablespoon butter to the hot skillet. When butter is foaming, add the drained potatoes in a single layer. Let them cook undisturbed for 3-4 minutes to develop a golden crust. Flip or toss to brown other sides, another 3-4 minutes. Remove potatoes to a bowl and set aside.
Cook aromatics
Reduce heat to medium. Add remaining 1 tablespoon oil and 1 tablespoon butter to the pan. Add diced onion and green pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30-45 seconds until fragrant.
Combine corned beef and potatoes
Add the chopped corned beef to the pan and break it up, stirring to combine with the onions and peppers. Cook 3-4 minutes until some edges begin to brown. Return the par-cooked potatoes to the skillet and gently toss to combine, pressing occasionally with a spatula to create more crust and encourage caramelization. Cook 5-8 minutes, stirring every couple minutes, until potatoes and meat are well browned and crispy in places.
Season and finish
Stir in the Worcestershire sauce and 2 tablespoons beef broth (or water) to deglaze any browned bits, scraping the bottom of the pan. Season with salt, pepper, and smoked paprika (if using). Taste and adjust seasoning. Scatter chopped parsley over the hash and toss once to combine. If you prefer a crisper finish, press the hash into an even layer and let it crisp 2-3 minutes without stirring, then break up and serve.