Corned Beef Crispy Potatoes (Printable)

Tender corned beef pairs with golden crispy potatoes and sautéed onions for a hearty brunch.

# What You Need:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 1.3 lbs russet potatoes, peeled and diced into ½-inch cubes
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped, plus extra for garnish

→ Fats & Oils

07 - 3 tbsp unsalted butter
08 - 2 tbsp vegetable oil

→ Seasonings

09 - 1 tsp kosher salt, plus more to taste
10 - ½ tsp freshly ground black pepper
11 - ½ tsp smoked paprika
12 - ¼ tsp cayenne pepper

→ For Serving

13 - 4 large eggs
14 - Ketchup or hot sauce

# How To Make It:

01 - Place diced potatoes in a saucepan and cover with cold water. Add a pinch of salt and bring to a gentle boil. Cook for 5 minutes until just tender but not fully cooked. Drain well and let steam dry for 2 minutes.
02 - Heat 1½ tablespoons butter and 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 on the bottom. Flip and cook another 3–4 minutes until crisp all over. Transfer to a plate and set aside.
03 - Add remaining butter and oil to the skillet. Sauté onion and bell pepper for 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
04 - Add diced corned beef to the skillet and cook for 2–3 minutes, stirring occasionally, until starting to brown.
05 - Return potatoes to the pan. Season with salt, pepper, smoked paprika, and cayenne. Stir to combine, pressing mixture down lightly with a spatula. Cook undisturbed for 3–4 minutes for extra crispiness.
06 - Sprinkle with parsley. Taste and adjust seasoning as needed. Top with fried eggs if desired. Serve hot, garnished with extra parsley and your choice of ketchup or hot sauce.

# Expert Suggestions:

01 -
  • The contrast between tender corned beef and shatteringly crisp potatoes creates the most satisfying texture in every single bite.
  • It comes together in under an hour but tastes like something that simmered all morning long.
  • The leftovers somehow taste even better the next day, if you manage to have any.
02 -
  • Crowding the pan is the enemy of crispy potatoes—work in batches if necessary so each piece has room to brown properly.
  • Don't rush the parcooking step. Potatoes that start raw in the skillet will burn before they cook through.
  • Resist the urge to stir constantly. Those golden, crispy bits only form when you let the hash sit undisturbed between flips.
03 -
  • Use leftover boiled potatoes from last night's dinner to skip the parcooking step entirely.
  • Let the hash rest for a few minutes off the heat before serving—the texture improves as everything settles.
  • If you like it spicy, add a splash of hot sauce to the pan in the last minute of cooking.

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