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A serving of savory corned beef hash, freshly cooked and steaming

Crispy Classic Corned Beef Hash

This recipe details how to make a classic crispy corned beef hash, perfect for breakfast or a hearty meal. It involves parboiling potatoes, then frying them with onions and corned beef until golden and crispy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked corned beef diced or shredded
  • 3 cups Russet or Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 medium onion diced
  • 3 tablespoons butter or oil divided
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon paprika optional
  • optional garlic powder Pinch

Equipment

  • Large, heavy-bottomed skillet (preferably cast iron)
  • Spatula
  • Paper towel

Method
 

Preparation
  1. Parboil the diced potatoes for 5-7 minutes until slightly tender, then drain and pat dry to ensure crispiness.
  2. Heat 2 tablespoons of butter or oil in a large skillet over medium-high heat, then add potatoes in a single layer and cook undisturbed for 5-7 minutes until a golden crust forms. Stir and continue cooking for 5 more minutes.
  3. Add diced onion to the skillet with the potatoes, stir, and cook for another 3-5 minutes until softened. Stir in the salt, pepper, paprika, and garlic powder.
  4. Add the remaining 1 tablespoon of butter or oil and diced corned beef to the skillet, spread the mixture evenly, and gently press down with a spatula to encourage browning.
  5. Cook undisturbed for 7-10 minutes to form a crust, then flip sections and cook for another 5-7 minutes until heated through and crispy.
  6. Taste the hash and adjust seasonings as needed, then serve hot with your favorite side dishes.

Notes

For best results, use a cast iron skillet to achieve maximum crispiness. Do not overcrowd the pan; cook in batches if necessary.