Corned Beef Hash Skillet

The sizzle hitting my cast iron skillet still echoes in my kitchen memory, that morning when I finally perfected the art of hash after years of soggy attempts.

My father-in-law took one bite and silently went back for seconds, which still stands as the highest compliment Ive ever received in the kitchen.

Ingredients

• 2 cups russet potatoes, peeled and diced: Russets hold their shape better than waxy varieties and develop those irresistible crispy edges we all chase
• 1 cup red bell pepper, diced: Adds sweetness and gorgeous color that makes the dish pop on the plate
• 1 cup green bell pepper, diced: Balances the red pepper with slightly grassy notes and keeps the classic hash profile
• 1 small yellow onion, diced: The foundation that melds everything together, becoming sweet and golden as it cooks
• 12 oz cooked corned beef, diced or shredded: Already seasoned and tender, it brings that signature salty depth that defines the dish
• 2 tbsp vegetable oil or unsalted butter: Butter adds richness while oil handles the high heat needed for proper crisping
• 1/2 tsp garlic powder: Distributes evenly throughout the hash without burning like fresh garlic might
• 1/2 tsp smoked paprika: Adds subtle depth and that beautiful reddish hue that makes hash look irresistible
• Salt and freshly ground black pepper, to taste: Essential for bringing all the flavors together, but taste first since corned beef is already salty
• 4 large eggs, optional: Transform this from side dish to complete meal with minimal extra effort
• Chopped fresh parsley, optional: Brightens everything up and makes even a simple skillet feel special

Instructions

Crisp the potatoes first:

Heat 1 tablespoon of oil in a large skillet over medium-high heat, add diced potatoes, season with salt and pepper, then cook undisturbed for 10-12 minutes until golden and crispy, stirring only occasionally.

Soften the aromatics:

Push potatoes to one side, add remaining oil to the empty space, then sauté onion and bell peppers until softened, about 4-5 minutes.

Build the hash base:

Stir in corned beef, garlic powder, and smoked paprika, mix everything together, then press down lightly with a spatula and let cook undisturbed for 3-4 minutes to develop a crust.

Achieve maximum crispiness:

Stir the mixture, press down again, and cook for another 2-3 minutes until you reach desired crispiness, then taste and adjust seasoning.

Add eggs if desired:

Make 4 small wells in the hash, crack an egg into each, cover the skillet, and cook for 3-5 minutes until eggs reach your preferred doneness.

Finish and serve:

Sprinkle with fresh parsley and serve immediately while everything is still sizzling hot.

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Snow was falling outside the window when I first made this for friends who had come over for brunch, and something about that combination of comfort food and good company turned a simple meal into a core memory.

Making It Your Own

Sweet potatoes work beautifully here and add lovely color, though they cook slightly faster so keep an eye on them. A splash of hot sauce right before serving wakes everything up.

The Leftover Secret

Day-old cooked potatoes actually crisp up better than fresh ones, making this recipe perfect for using up baked potatoes from dinner the night before.

Serving Suggestions

This hash stands alone perfectly but never complains about a side of buttered toast or crusty bread to soak up any runny egg yolk.

• A dollop of sour cream on top adds tangy richness
• Fresh chives work as well as parsley if that is what you have
• Hot sauce on the table lets everyone customize their heat level

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There is something deeply satisfying about turning simple leftovers into a meal that feels like a treat, and this hash delivers that magic every single time.

Recipe Q&A

→ Can I use leftover corned beef?

Yes, leftover cooked corned beef works perfectly in this dish. Simply dice or shred it before adding to the skillet in step 3.

→ What potatoes work best?

Russet potatoes are ideal for achieving crispy edges, but you can substitute sweet potatoes for a different flavor profile.

→ How do I get the crispiest hash?

Press the mixture down with a spatula and let it cook undisturbed for several minutes to develop a golden crust before stirring and repeating.

→ Is this gluten-free?

The hash is naturally gluten-free if your corned beef is certified gluten-free. Serve without bread to keep it completely GF.

→ Can I make this ahead?

You can prep the vegetables and corned beef in advance. Cook just before serving for the crispiest texture, though leftovers reheat well.

→ What else can I add?

Try adding a dash of hot sauce or Worcestershire sauce for extra depth. Fresh herbs like chives or thyme also work beautifully.