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, when the whole family would gather around her tiny kitchen table. She'd stand at the stove in her flowered apron, patiently coaxing potatoes into golden perfection while telling stories about her own childhood. I've carried that tradition forward, though my version includes a few tricks I've picked up along the way. This dish is more than breakfast—it's a memory you can eat.

Last winter, my roommate woke up to the sound of sizzling potatoes and the unmistakable aroma of browning beef. She stumbled into the kitchen, half-asleep, and immediately asked what special occasion we were celebrating. That's when I realized this dish transforms an ordinary weekend morning into something worth celebrating, no reason required. Now it's our go-to whenever we need to turn a gray day around.

Ingredients

• Cooked corned beef: Using leftover corned beef from a previous dinner adds incredible depth, but store-bought works perfectly too. Dice it small so every forkful gets some meaty goodness.
• Russet potatoes: Their high starch content creates that irresistible crispy exterior we're all after. Peel them and cut into uniform ½-inch cubes so they cook evenly.
• Yellow onion: Finely chopped, they become sweet and golden in the pan, adding a savory backbone to the dish.
• Unsalted butter and vegetable oil: Butter gives that rich, nutty flavor while oil prevents burning at higher temperatures. This combination is the secret to perfect browning.
• Fresh parsley: It adds a bright, herbal note that cuts through the richness. Don't skip it—it makes the whole dish taste fresmer.
• Smoked paprika and cayenne: These optional spices add a subtle warmth and complexity that elevates the dish beyond basic diner fare.

Instructions

Parcook the potatoes:

Place diced potatoes in cold salted water and boil for just 5 minutes. They should be barely tender—this head start ensures they'll crisp up beautifully without staying raw inside.

Crisp the potatoes:

Heat half the butter and oil in a large skillet over medium-high heat. Arrange potatoes in a single layer and let them develop a golden crust before flipping.

Sauté the aromatics:

Add remaining butter and oil to the pan, then cook onions and peppers until softened. Stir in garlic for just 30 seconds to prevent burning.

Add the corned beef:

Toss in the diced beef and let it cook undisturbed for a few minutes. Those browned, slightly crispy edges are where all the flavor lives.

Combine and crisp:

Return potatoes to the pan, season everything well, and press down gently with your spatula. Let the whole mixture develop a crust before serving.

Save

My partner proposed over a plate of corned beef hash at our favorite diner. Something about the comfort of the dish made the moment feel right. Now every time I make this recipe, I remember that rainy Sunday morning and how food can make even life's biggest moments feel a little more manageable.

Getting the Crisp Just Right

The difference between good hash and great hash comes down to patience and heat management. I've learned that medium-high heat is sweet spot—hot enough to create that golden crust, but not so aggressive that everything burns before the potatoes cook through. Let the pan do the work and trust your nose to tell you when things are progressing nicely.

Making It Your Own

Sometimes I'll add diced bell peppers for color and crunch, or swap in fresh dill for the parsley when I'm craving something different. A handful of sharp cheddar scattered over the top in the last minute of cooking creates the most incredible melted crust. This recipe is forgiving—use what you love and it'll turn out delicious.

Perfect Pairings

A runny fried egg on top is non-negotiable in my book. That yolk creates an instant sauce that ties everything together. On the side, keep things simple to let the hash shine. A green salad with vinaigrette or some roasted asparagus balances the richness perfectly.

• Crusty sourdough toast for sopping up extra yolk
• A simple arugula salad with lemon vinaigrette
• Cold orange juice or hot black coffee

Save

There's something deeply satisfying about transforming simple ingredients into a dish that feels like a warm hug. Hope this recipe finds its way into your weekend morning rotation.

Recipe FAQs

→ How do I get the potatoes extra crispy?

Parboil the potatoes then pan-fry them undisturbed in a hot mixture of butter and oil until golden on the bottom before flipping. Pressing lightly with a spatula and cooking a few minutes more helps achieve a crisp crust.

→ Can I add vegetables to the dish?

Yes, diced green bell pepper is a great addition sautéed with the onions. Garlic and fresh parsley also enhance the flavor without overpowering the main ingredients.

→ What seasoning works best for this combination?

Kosher salt, freshly ground black pepper, and a touch of smoked paprika balance the savory beef and potatoes, with optional cayenne for a subtle heat.

→ Is it necessary to use butter and oil together?

Combining butter for rich flavor and vegetable oil for higher smoke point allows the potatoes to brown beautifully without burning.

→ How can I make this dish gluten-free?

Use fresh corned beef without additives containing gluten and avoid sauces that may have gluten. The basic ingredients in this dish are naturally gluten-free.

→ What are good serving suggestions?

Top with fried eggs and garnish with fresh parsley. Serve alongside crusty bread or a fresh tomato salad for a balanced meal.