Corned Beef Hash Skillet (Print)
Hearty skillet with tender corned beef, crispy golden potatoes, and colorful bell peppers ready in 40 minutes.
# What You Need:
→ Vegetables
01 - 2 cups russet potatoes, peeled and diced (about 2 medium potatoes)
02 - 1 cup red bell pepper, diced (about 1 medium)
03 - 1 cup green bell pepper, diced (about 1 medium)
04 - 1 small yellow onion, diced
→ Meat
05 - 12 oz cooked corned beef, diced or shredded
→ Pantry
06 - 2 tbsp vegetable oil or unsalted butter
07 - 1/2 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Optional
10 - 4 large eggs
11 - Chopped fresh parsley, for garnish
# How To Make It:
01 - Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Add the diced potatoes and season with salt and pepper. Cook, stirring occasionally, until potatoes are golden and crispy, about 10–12 minutes.
02 - Push potatoes to one side of the skillet. Add the remaining oil, then sauté onion and bell peppers until softened, about 4–5 minutes.
03 - Stir in the corned beef, garlic powder, and smoked paprika. Mix all ingredients together and cook, pressing the mixture down lightly with a spatula. Allow to cook undisturbed for 3–4 minutes to develop a crispy crust.
04 - Stir the hash, then repeat pressing and crisping for another 2–3 minutes until desired crispiness is achieved. Taste and adjust seasoning if needed.
05 - Make 4 small wells in the hash. Crack an egg into each well, cover the skillet, and cook for 3–5 minutes or until eggs are done to your liking.
06 - Garnish with chopped parsley and serve hot.
# Expert Advice:
01 -
- The contrast between tender beef and potatoes that have been cooked until theyre shatteringly crisp in spots
- Its equally welcome at a fancy brunch table or eaten straight from the pan on a Tuesday night
02 -
- Overcrowding the pan will steam the potatoes instead of crisping them, so use a large skillet or cook in batches
- The pressing step is nonnegotiable for developing that crust that makes hash irresistible
03 -
- Leftover cooked potatoes crisp up faster than raw ones, so cook extra the night before
- Pat your diced potatoes dry with paper towels before cooking for maximum crispiness