Corned Beef Hash Potatoes

The smell of corned beef hitting a hot skillet takes me back to Sunday mornings at my grandmother's house. She'd stand at the stove in her floral apron, patiently letting each side develop that impossible golden crust while I hovered nearby, stealing bits of potato when she wasn't looking. Now I understand why she never rushed the process. Those crispy edges and tender centers aren't just about technique, they're about letting the food tell you when it's ready.

I made this for my roommates during our first apartment living experiment. We were all broke and tired, eating cereal for dinner, until I remembered my grandmother's trick of par-boiling potatoes first. The way that skillet sizzled brought everyone into the kitchen. We stood around the stove eating directly from the pan with forks, burning our tongues because we couldn't wait for it to cool down.

Ingredients

• 340 g (12 oz) cooked corned beef, diced: leftover corned beef works perfectly here, and the slightly salty depth it provides is the backbone of the entire dish
• 500 g (1 lb) russet potatoes, peeled and diced into 1 cm cubes: russets hold their shape better than waxy varieties and develop the most satisfying crunch when given time to crisp
• 1 medium onion, finely chopped: the onion sweetness balances the beef's saltiness and becomes almost candy-like when properly browned
• 1 small green bell pepper, diced: adds a fresh bite that cuts through the richness and brings welcome color to the plate
• 2 cloves garlic, minced: garlic needs only seconds to bloom in the fat, so add it carefully to avoid burning
• 2 tablespoons fresh parsley, chopped: fresh herbs wake up the whole dish and make it taste like something from a restaurant
• 3 tablespoons unsalted butter: butter carries flavor better than oil alone and helps everything achieve that restaurant-style finish
• 2 tablespoons vegetable oil: the higher smoke point of oil prevents butter from burning while still delivering rich flavor
• Salt and freshly ground black pepper: taste as you go since the corned beef already brings significant salt to the party
• 1/2 teaspoon smoked paprika: this optional addition adds an undertone of smoke that makes people ask what your secret ingredient is
• 4 large eggs: optional but highly recommended, eggs turn this from a side dish into a complete meal

Instructions

Start your potatoes right:

Place diced potatoes in cold water, bring to a boil, then simmer 5 to 7 minutes until just tender. This head start ensures they'll crisp up instead of steam in the skillet.

Build your flavor foundation:

Heat 2 tablespoons each butter and oil in a large skillet over medium-high. Add onions and bell pepper, sautéing 3 to 4 minutes until they've softened and started to color.

Wake up the aromatics:

Stir in garlic and cook just 30 seconds until fragrant. You want it to release its scent without turning bitter or burned.

Create the first crust:

Add drained potatoes and resist the urge to stir. Let them cook undisturbed 4 to 5 minutes until one side develops a deep golden brown color.

Bring it all together:

Add corned beef and smoked paprika if using. Combine gently, then press the mixture into an even layer and cook undisturbed another 4 to 5 minutes to form a gorgeous crust on the bottom.

Develop the second side:

Flip sections of hash with a spatula and cook 3 to 4 more minutes. Don't aim for perfection, those varied crispy bits are what make hash special.

Add the eggs if desired:

Push hash to the sides, add remaining butter to the center, and crack eggs into the cleared space. Cook until whites are set but yolks remain runny for maximum dipping pleasure.

Finish with freshness:

Sprinkle generously with fresh parsley and serve immediately while the contrast between crispy edges and tender centers is at its peak.

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This recipe became my go-to for exhausted friends who needed real food but didn't have the energy to cook. Something about it feels like being taken care of, even when you're doing the cooking yourself. The way it fills the kitchen with comfort seems to slow down time.

Making It Your Own

Some mornings I'll throw in whatever vegetables need using from the crisper drawer. Diced carrots work beautifully, and I've even added leftover roasted sweet potatoes for color and sweetness. The dish remains fundamentally itself while adapting beautifully to whatever you have on hand.

The Crust Secret

I learned through many disappointing batches that packing the mixture firmly against the pan is what creates those spectacular crispy sections. The pressure encourages more surface contact and browning, almost like you're building a hash brown pancake. Don't be gentle here, the skillet can handle it.

Perfect Pairings

This hash deserves companions that respect its hearty character without competing for attention. Crusty bread for sopping up runny yolks, a simple green salad dressed with vinegar to cut the richness, or just good coffee and someone you like eating with.

• hot sauce or Worcestershire sauce adds a bright acidic punch that balances the dish beautifully
• diced fresh chilies bring heat that cuts through the buttery richness
• a squeeze of lemon right before serving brightens everything without being obvious

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Somehow this humble combination of simple ingredients manages to taste like comfort itself. It's the kind of food that makes people linger at the table, even after every bite has disappeared.

Frequently Asked Questions

→ How do you achieve crispy potatoes in the hash?

Boil the potatoes until just tender, then drain well. Pan-fry them in butter and oil without stirring too much, allowing a golden crust to form on one side before flipping.

→ Can I substitute other potatoes for russet?

Yes, sweet potatoes or Yukon Gold can be used for a different flavor and texture, though cooking times may vary slightly.

→ What is the purpose of smoked paprika in the dish?

Smoked paprika adds a subtle smoky depth and enhances the savory profile without overwhelming the other ingredients.

→ Is it essential to use butter and oil together?

Combining butter and vegetable oil helps to achieve both flavor and a higher smoke point, preventing burning while maintaining richness.

→ How can eggs be incorporated effectively?

After browning the hash, push it to the skillet sides, add some butter, and crack eggs into the center; cook until desired doneness.

→ What sides pair well with this dish?

Crusty bread and a light salad complement the hash nicely, balancing the hearty flavors with freshness.