Corned Beef Hash Skillet (Print Version)
Hearty skillet with tender corned beef, crispy golden potatoes, and colorful bell peppers for a satisfying meal.
# What You'll 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 Steps:
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 if adding eggs. 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 Tips:
01 -
- It transforms humble leftovers into something that feels like a special occasion breakfast
- The combination of crispy potatoes, savory beef, and sweet peppers hits every satisfying note
02 -
- Patience during the initial potato cooking phase makes all the difference between mushy and magnificent
- Letting the hash develop a crust without stirring is the technique that restaurant kitchens use
03 -
- Use leftover boiled potatoes from another meal for an even fluffier texture
- Cold corned beef from the fridge dices more cleanly than warm