Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 tablespoon kosher salt, for boiling the potatoes
- 3 tablespoons neutral oil, divided
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced
- 1/2 large red bell pepper, finely diced
- 2 garlic cloves, minced
- 12 ounces cooked corned beef, diced or shredded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 4 large eggs
- 2 tablespoons chopped fresh parsley or chives
Do This
- 1. Boil diced potatoes in salted water until just tender, 6 to 8 minutes, then drain and let steam-dry for 5 minutes.
- 2. Cook onion and bell pepper in 1 tablespoon oil over medium heat for 6 minutes; add garlic for 30 seconds, then transfer to a plate.
- 3. Crisp the potatoes in a 12-inch skillet with 2 tablespoons oil and 1 tablespoon butter over medium-high heat, about 12 to 14 minutes.
- 4. Fold in corned beef, cooked vegetables, Worcestershire, Dijon, black pepper, and smoked paprika.
- 5. Press the hash into the pan and cook until deeply browned and crunchy, 8 to 10 minutes, flipping in sections.
- 6. Fry 4 eggs in 1 tablespoon butter over medium-low heat until the whites are set and yolks are runny, 3 to 4 minutes.
- 7. Serve the hot hash topped with fried eggs and fresh parsley or chives.
Why You’ll Love This Recipe
- Diner-style comfort at home: Crispy potatoes, salty corned beef, and runny egg yolks make a hearty, satisfying plate.
- Great for leftovers: This is one of the best ways to use leftover cooked corned beef from a holiday meal or deli counter purchase.
- Big texture payoff: Parboiling and steam-drying the potatoes helps them crisp beautifully in the skillet.
- Flexible and forgiving: You can keep it classic or add peppers, hot sauce, herbs, or cheese to make it your own.
Grocery List
- Produce: Yukon Gold potatoes, yellow onion, red bell pepper, garlic, fresh parsley or chives
- Meat & Eggs: Cooked corned beef, large eggs
- Dairy: Unsalted butter
- Pantry: Neutral oil, kosher salt, black pepper, Worcestershire sauce, Dijon mustard, smoked paprika, optional hot sauce
Full Ingredients
For the Corned Beef Hash
- 1 3/4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes, about 5 cups
- 1 tablespoon kosher salt, for the potato cooking water
- 3 tablespoons neutral oil, such as canola, avocado, or vegetable oil, divided
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced, about 1 1/4 cups or 6 ounces
- 1/2 large red bell pepper, finely diced, about 1/2 cup or 3 ounces
- 2 garlic cloves, minced, about 2 teaspoons
- 12 ounces cooked corned beef, cut into 1/4-inch dice or roughly shredded, about 2 cups packed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt, only if needed after tasting
- 2 tablespoons finely chopped fresh parsley or chives, plus more for serving
- Hot sauce, for serving, optional
For the Fried Eggs
- 1 tablespoon unsalted butter
- 4 large eggs
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Step-by-Step Instructions
Step 1: Parboil the potatoes
Place the diced potatoes in a medium saucepan and cover them with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce the heat to maintain a lively simmer. Cook for 6 to 8 minutes, until the potatoes are just barely fork-tender but not falling apart. They should hold their shape when stirred.
Drain the potatoes well in a colander, then spread them on a clean kitchen towel or rimmed baking sheet. Let them steam-dry for 5 minutes. This drying time is important because dry potatoes brown and crisp much better than wet ones.
Step 2: Cook the onion and pepper
Heat a 12-inch cast-iron skillet or heavy stainless-steel skillet over medium heat until the surface is about 325°F to 350°F, 2 to 3 minutes. Add 1 tablespoon neutral oil, then add the diced onion and red bell pepper. Cook, stirring occasionally, for 6 minutes, until softened and lightly golden around the edges.
Add the minced garlic and cook for 30 seconds, just until fragrant. Transfer the onion, pepper, and garlic mixture to a plate. Wipe out any dark bits from the skillet if needed, but do not wash it; a little seasoned oil left behind adds flavor.
Step 3: Brown and crisp the potatoes
Return the skillet to medium-high heat until the surface is about 375°F. Add the remaining 2 tablespoons neutral oil and 1 tablespoon unsalted butter. When the butter is melted and foaming, add the drained potatoes in an even layer. Use a spatula to gently press them against the pan.
Cook the potatoes undisturbed for 5 minutes. This is the key to building a crisp golden crust. Flip the potatoes in broad sections, then continue cooking for 7 to 9 minutes more, turning every few minutes, until the cubes are golden brown on several sides and crisp at the edges.
Step 4: Add the corned beef and seasonings
Add the cooked corned beef, cooked onion and pepper mixture, Worcestershire sauce, Dijon mustard, black pepper, and smoked paprika to the skillet. Gently fold everything together so the potatoes stay mostly intact and the corned beef is evenly distributed.
Taste a small bite before adding extra salt. Corned beef is usually quite salty, so you may not need the additional 1/4 teaspoon kosher salt. If the hash tastes flat, sprinkle in the salt and stir gently.
Step 5: Press and crisp the hash
Spread the hash into an even layer and press it firmly into the skillet with a spatula. Cook undisturbed over medium-high heat for 5 minutes, until the bottom is deeply browned and crunchy. Flip the hash in large sections, press it down again, and cook for another 3 to 5 minutes.
The finished hash should have a mix of textures: crisp potato edges, browned corned beef, tender onion and pepper, and a few softer bits that soak up the runny egg yolk. Reduce the heat to low while you fry the eggs, or transfer the hash to a 200°F oven to keep warm for up to 10 minutes.
Step 6: Fry the eggs
Heat a large nonstick skillet over medium-low heat until the surface is about 300°F to 325°F. Add 1 tablespoon unsalted butter and swirl to coat the pan. Crack the eggs into the skillet, leaving space between them.
Season the eggs with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook for 3 to 4 minutes for sunny-side-up eggs, until the whites are fully set and the yolks are still runny. For over-easy eggs, carefully flip and cook for 15 to 20 seconds more. For firmer yolks, cover the pan and cook for 1 to 2 additional minutes.
Step 7: Serve hot
Spoon the hot corned beef hash onto plates or into shallow bowls. Top each serving with 1 fried egg. Sprinkle with chopped parsley or chives, add a few dashes of hot sauce if you like, and serve right away while the potatoes are crisp and the yolks are still warm and runny.
Pro Tips
- Use a wide skillet: A 12-inch skillet gives the potatoes enough room to crisp. If your pan is smaller, cook the potatoes in two batches.
- Do not rush the crust: Let the potatoes and hash sit undisturbed for several minutes at a time. Stirring too often prevents browning.
- Steam-dry the potatoes: After boiling, let the potatoes sit for at least 5 minutes so surface moisture evaporates. This makes a big difference in crispiness.
- Dice evenly: Cut the potatoes and corned beef into similar small pieces so every bite has a balanced mix of crisp potato and savory meat.
- Salt carefully: Corned beef varies widely in saltiness. Taste the hash before adding the final 1/4 teaspoon salt.
Variations
- Spicy corned beef hash: Add 1 small minced jalapeño with the onion and pepper, then finish with hot sauce or a pinch of cayenne.
- Cheesy hash: Sprinkle 1/2 cup shredded sharp cheddar over the hash during the final 2 minutes of cooking, then let it melt before topping with eggs.
- Extra-vegetable hash: Add 1 cup finely chopped cooked cabbage or 1 cup chopped mushrooms with the onion and pepper for a hearty, leftover-friendly version.
Storage & Make-Ahead
Store leftover hash without fried eggs in an airtight container in the refrigerator for up to 4 days. Reheat it in a lightly oiled skillet over medium heat for 8 to 10 minutes, pressing it into the pan so it crisps again. You can also reheat it on a parchment-lined baking sheet in a 400°F oven for 10 to 12 minutes. Fried eggs are best made fresh, but you can cook the potato-corned beef hash ahead and add freshly fried eggs just before serving.
For make-ahead prep, dice and parboil the potatoes up to 24 hours in advance. Cool completely, refrigerate in a covered container, and pat dry before crisping. You can also dice the corned beef and vegetables 1 day ahead. To freeze, cool the cooked hash completely, freeze in a flat airtight container for up to 2 months, thaw overnight in the refrigerator, and re-crisp in a skillet. Do not freeze the fried eggs.
Nutrition (per serving)
Approximate nutrition per serving, including 1 fried egg: 485 calories, 24 grams protein, 35 grams carbohydrates, 29 grams fat, 9 grams saturated fat, 245 milligrams cholesterol, 1,250 milligrams sodium, 4 grams fiber, and 4 grams sugar. Nutrition will vary depending on the brand and saltiness of the corned beef, the exact amount of oil absorbed, and optional toppings.
