Corned Beef Crispy Potatoes

The smell of corned beef hash hitting a hot skillet takes me back to Sunday mornings at my grandmother's house, where the sound of sizzling potatoes was our alarm clock. She'd stand at the stove in her floral apron, flipping sections with a metal spatula while we pretended to be patient at the kitchen table. What I learned watching her cook was that good hash isn't rushed—those crispy edges need time to develop.

I made this for a group of friends after a late night out, watching their faces light up when that first forkful hit the table. Something magical happens when simple ingredients transform into something that feels like a hug on a plate. One friend asked for the recipe before even finishing her plate.

Ingredients

• 2 cups russet potatoes: Russets have the perfect starch content to get crispy without becoming mushy, and they hold their shape during the par-cooking step
• 1 medium yellow onion: Yellow onions become sweet and mellow when sautéed, adding depth that balances the salty corned beef
• 1 small red bell pepper: This brings a subtle sweetness and pop of color that makes the dish feel special
• 12 oz cooked corned beef: Leftover corned beef from a holiday dinner works beautifully here, cutting down on prep time
• 2 tbsp vegetable oil: A neutral oil with a high smoke point lets you get the skillet hot enough for proper crisping
• 1/2 tsp smoked paprika: This optional addition adds a subtle smokiness that makes the hash taste like it cooked for hours

Instructions

Par-cook the potatoes:

Boil the diced potatoes for just 5 minutes so they're partially cooked but still firm enough to hold their shape in the skillet

Crisp the potatoes first:

Cook them undisturbed in hot oil until golden, which creates those coveted crispy edges that make hash irresistible

Sauté the aromatics:

Softening the onions and peppers in the rendered fat builds layers of flavor before adding the meat back in

Combine and press:

Mix everything with the spices and press into an even layer, letting it develop a crust that will make your kitchen smell incredible

Finish with garnish:

Top with green onions and fresh parsley for brightness and color contrast against the golden hash

Save

This dish turned into a tradition in our household, the kind of breakfast that stretches into lunch because nobody wants to leave the table. The way the eggs run into the crispy potatoes creates something better than any restaurant could serve.

Making It Your Own

Substitute sweet potatoes for russets if you want something slightly sweeter, or throw in diced jalapeños if you like heat. I've even added leftover roasted vegetables when the fridge needed clearing, and it never disappoints.

The Egg Situation

Fried eggs with crispy edges are my personal favorite topping, but poached eggs create that rich sauce when you break the yolks. Either way, cook the eggs separately so the hash can get properly crispy without steaming from the egg moisture.

Serving Ideas

Toast or biscuits on the side help soak up any runny yolks, and a simple fruit salad cuts through the richness. This hash also makes an excellent dinner alongside a green salad when breakfast-for-dinner feels right.

• Leftovers reheat surprisingly well in a skillet with a little extra oil
• Double the recipe and freeze portions for quick weekday breakfasts
• Keep Worcestershire sauce on hand for a flavor boost at the table

Save

There's something deeply satisfying about transforming simple ingredients into a meal that brings people together around the table. That's the kind of cooking that sticks with you.

Recipe FAQs

→ How do you achieve crispy potatoes?

Parboil the diced potatoes until just tender, then cook them in hot oil without stirring for several minutes to develop a golden crust before flipping.

→ Can I substitute the russet potatoes?

Yes, sweet potatoes are a great alternative and provide a slightly sweeter flavor and softer texture.

→ What seasoning enhances the flavor?

Smoked paprika and garlic powder add a subtle smoky depth, but kosher salt and fresh black pepper are essential for balanced taste.

→ What is the best way to serve this dish?

Serve hot with a garnish of fresh parsley and green onions, optionally topped with fried or poached eggs for added richness.

→ Is this dish gluten-free?

Yes, when prepared as described without additives, it is naturally gluten-free. Always check the corned beef label for hidden gluten ingredients.

→ What tools are required?

A large skillet for sautéing, a saucepan for parboiling potatoes, and basic utensils like a wooden spoon and knife.