Crispy Corned Beef: Quick Skillet Hash for Brunch or Dinner (Print Version)

Crispy corned beef, a simple skillet hash recipe. Perfect for brunch or a quick dinner. Reinvigorate leftovers with this easy dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 4 cups cooked corned beef, diced (about 1 lb)
02 - 3 large Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes
03 - 1 large yellow onion, diced
04 - 1 bell pepper (any color), diced

→ Flavor Enhancers

05 - 4 cloves garlic, minced
06 - Salt, to taste
07 - Freshly cracked black pepper, to taste

→ Essential Fats

08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil

→ Finishing Touches

10 - 2 tablespoons fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, let's get organized! Dice your cooked corned beef into small, roughly ½-inch pieces – this helps it get super crispy later. Peel and dice your potatoes into similar-sized cubes; trying to get them uniform helps them cook evenly, trust me. Mince your garlic, dice your onion, and chop your bell pepper. I always find a little mise en place makes the whole cooking process so much smoother, less frantic, you know? It prevents those "oh no, I forgot to chop the onions!" moments.
02 - This is a crucial step for achieving that glorious crispy texture without endless frying. Place your diced potatoes in a pot of cold, salted water. Bring it to a boil, then reduce the heat and simmer for about 5-7 minutes, just until they're slightly tender but still hold their shape. You don't want them mushy! Drain them really well and let them steam dry for a few minutes. I learned this the hard way once when I skipped this step and ended up with soggy hash instead of crispy corned beef. Big mistake!
03 - In a large, heavy-bottomed skillet (cast iron is my absolute favorite for this!), melt the butter with a drizzle of olive oil over medium heat. Once shimmering, add your diced onions and bell pepper. Sauté them for about 5-7 minutes until they start to soften and become fragrant. Oh, the smell at this stage! It's just heavenly. Then, toss in your minced garlic and cook for another minute until you can really smell that beautiful garlic aroma. Don't let it burn, though, or it'll get bitter. Been there, done that, not fun!
04 - Now for the magic! Add your par-cooked and dried potatoes to the skillet with the sautéed aromatics. Spread them out in a single layer as much as possible. Let them cook undisturbed for about 5-8 minutes until they develop a beautiful golden-brown crust on the bottom. Resist the urge to stir constantly! This is where the crispy magic happens for our crispy corned beef hash. Once browned, give them a good stir and repeat the process until they're golden and tender all over.
05 - Once your potatoes are perfectly crispy and golden, it's time to introduce the star of the show. Add your diced corned beef to the skillet. Gently fold it into the potato mixture, spreading it out to get some direct contact with the hot pan. Let it cook for another 5-7 minutes, stirring occasionally, until the corned beef is heated through and starts to get those lovely crispy edges. This is where the flavors really meld and deepen, honestly. Don't be afraid to let it get a little browned!
06 - Taste your crispy corned beef hash and season generously with salt and freshly cracked black pepper. Sometimes, a little extra salt makes all the difference! Give it one final gentle stir. If you like, you can garnish with fresh chopped parsley. I often serve it with a fried egg on top, runny yolk just begging to mix with the crispy goodness. It's a sight, smell, and taste to behold. Enjoy your homemade crispy corned beef – you earned it!

# Notes:

01 - Don't overcrowd the pan; cook in batches for real crispiness.
02 - Always dry your par-boiled potatoes thoroughly to avoid soggy hash.
03 - Leftovers are best reheated in a skillet to regain some crispness.
04 - A fried egg on top takes this crispy corned beef to the next level.

# Tools You'll Need:

01 - Large skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - large pot

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 25g

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