Corned Beef Crispy Potatoes (Printable)
Tender corned beef and crispy potatoes sautéed with onions and peppers for a savory satisfying meal.
# What You Need:
→ Vegetables
01 - 2 cups russet potatoes, peeled and diced
02 - 1 medium yellow onion, diced
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced
→ Meat
05 - 12 oz cooked corned beef, diced
→ Pantry
06 - 2 tbsp vegetable oil or unsalted butter
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp garlic powder
→ Garnish
11 - 2 tbsp fresh parsley, chopped
12 - Fried or poached eggs for serving
# How To Make It:
01 - Place diced potatoes in a saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes until just tender. Drain thoroughly and set aside.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5–7 minutes until golden and crispy. Stir and cook another 3 minutes. Remove from skillet and set aside.
03 - Add remaining oil to the skillet. Sauté onions and bell pepper for 3–4 minutes until softened and fragrant.
04 - Add corned beef, cooked potatoes, salt, pepper, smoked paprika, and garlic powder. Stir well to combine and press mixture into an even layer.
05 - Cook for 5–7 minutes without stirring to allow a crisp crust to form. Flip portions and cook another 2–3 minutes until browned.
06 - Taste and adjust seasoning as needed. Garnish with green onions and parsley. Serve hot, topped with fried or poached eggs if desired.
# Expert Suggestions:
01 -
- Everything cooks in one skillet so you spend less time washing dishes
- The contrast between crispy potatoes and tender corned beef is pure breakfast comfort
02 -
- Don't overcrowd the skillet when crisping the potatoes or they'll steam instead of develop that gorgeous crust
- Resist the urge to stir constantly during the final phase—that crispy bottom layer is what makes restaurant-quality hash
03 -
- Use a well-seasoned cast iron skillet for the best crust, but any heavy-bottomed pan will work
- Pat the corned beef dry with paper towels if it seems especially moist before adding it to the hash