Corned Beef Hash Skillet (Printable)
Hearty skillet featuring tender corned beef, crispy potatoes, and colorful peppers for a satisfying meal.
# 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, 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 Suggestions:
01 -
- It transforms leftovers into something that tastes like it took all morning
- The crispy crust reaction is basically edible comfort
02 -
- Drying your diced potatoes with paper towels before cooking makes a massive difference in achieving crispiness
- Resist the urge to stir constantly because the crust only forms when you let the hash make contact with the hot pan undisturbed
03 -
- Cook your potatoes the night before and refrigerate them for even better crisping results
- Let the hash rest for 5 minutes off heat before serving so textures set slightly