Corned Beef Hash Recipe

Prepare potatoes

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

Prep vegetables and meat

While potatoes cook, finely chop the onion, dice the green pepper, mince the garlic, and dice the cooked corned beef into small, roughly 1/4–1/2 inch pieces. Chop parsley and scallions for garnish.

Heat a large heavy skillet (cast-iron recommended) over medium-high heat. Add the vegetable oil and 1 tablespoon of butter. When butter is melted and foam subsides, add the diced potatoes in a single layer if possible. Let them cook undisturbed for 3–4 minutes to develop a golden crust, then stir or flip pieces to brown other sides, an additional 3–4 minutes.

Push potatoes to the edges of the pan to create a space in the center. Add remaining 1 tablespoon butter. Add chopped onion and green pepper to the center and cook, stirring occasionally, until softened and beginning to caramelize, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add the diced corned beef to the skillet and stir to combine with the potatoes and vegetables. Spread mixture into an even layer and let it sit undisturbed for 2–3 minutes to allow the beef and potatoes to crisp. Repeat stirring and pressing down once or twice more until you have a mixture of browned, crisped bits and softer pieces, about 4–6 minutes more.

Season the hash: sprinkle Worcestershire sauce, smoked paprika, remaining 1/2 tsp salt (adjust if your corned beef is salty), and freshly ground black pepper over the mixture. Toss to combine and taste; adjust seasoning as needed.

Stir in chopped parsley and remove skillet from heat. If you prefer extra crispiness, increase heat to medium-high for the last minute and press down to sear, watching carefully to prevent burning.

If serving with eggs, wipe out a second skillet and heat 1 tsp oil or butter over medium heat. Crack eggs into the skillet and cook to desired doneness: sunny-side up 2–3 minutes until whites set but yolks runny; over-easy flip once and cook additional 20–30 seconds for slightly set yolks; or cook longer for firm yolks.

Season eggs lightly with salt and pepper.

Divide corned beef hash among 4 plates (about 1 cup per serving). Top each portion with a cooked egg if using. Garnish with chopped scallions and extra parsley. Serve with hot sauce and lemon wedges on the side.

Leftovers: cool completely, store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a skillet over medium-high heat for best texture.