Corned Beef Hash Skillet

The sizzle of corned beef hitting a hot cast iron skillet still takes me back to my first apartment kitchen, where I learned that the best breakfasts often start with leftovers. My roommate at the time worked at a deli and would bring home the end cuts from their St. Patrick's Day rush, and we spent countless Sunday mornings figuring out what to do with all that cured beef. One particularly hungover morning, we threw together whatever vegetables we had in the crisper drawer, and something magical happened when those potatoes got crispy and the peppers started to char. Now it's become my go-to meal whenever I need something that feels like a warm hug but doesn't require hours of standing at the stove.

Last winter, after hosting our first Friendsgiving, we ended up with half a corned beef sitting in the fridge and a house full of overnight guests. I threw this hash together in my biggest cast iron skillet, and the smell of smoked paprika and onions cooking drew everyone into the kitchen before I even announced breakfast was ready. Watching sleepy friends crowd around the stove, forks in hand, waiting for those first crispy bites to hit their plates, that's when this recipe went from just another breakfast to a staple in my entertaining rotation.

Ingredients

• 2 cups russet potatoes: These starchy potatoes develop the best crispy edges and hold their shape during cooking, unlike waxy varieties that can turn mushy
• 1 cup red and green bell peppers: The combination adds sweetness and vibrant color, plus they soften beautifully alongside the onions
• 1 small yellow onion: This provides the aromatic foundation that ties everything together
• 12 oz cooked corned beef: Leftover corned beef works perfectly here, or buy it pre cooked from the deli counter
• 2 tbsp vegetable oil or butter: Butter adds incredible flavor, but oil has a higher smoke point for getting those potatoes really crispy
• 1/2 tsp garlic powder and smoked paprika: These spices add depth and that irresistible smoky note that makes the hash taste like it cooked for hours

Instructions

Crisp the potatoes first:

Heat 1 tablespoon of oil in a large skillet over medium high heat and add the diced potatoes with a generous pinch of salt and pepper. Let them cook undisturbed for several minutes before stirring, allowing those golden brown crispy edges to form, about 10 to 12 minutes total.

Soften the vegetables:

Push the potatoes to one side and add the remaining oil to the empty space. Sauté the onions and bell peppers until they're fragrant and softened, about 4 to 5 minutes, then combine everything in the skillet.

Add the corned beef and develop that crust:

Stir in the corned beef along with the garlic powder and smoked paprika, mixing everything together. Press the mixture down firmly with your spatula and let it cook without stirring for 3 to 4 minutes to form a crispy bottom crust, then stir and repeat for another 2 to 3 minutes.

Add optional eggs and serve:

If you're adding eggs, make four small wells in the hash, crack an egg into each, cover the skillet, and cook until the whites are set but the yolks remain runny, about 3 to 5 minutes. Garnish with fresh parsley and bring the whole skillet to the table for maximum impact.

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My father in law, who's notoriously picky about breakfast, tried this during a visit and immediately asked for the recipe. He said it reminded him of the hash he used to get at this old railroad diner in his hometown, back when diners were actual train cars and breakfast was served with a side of conversation. Now every time he visits, this hash appears on the breakfast table at least once, and he always goes back for seconds.

Getting the Perfect Crisp

The difference between good hash and great hash comes down to temperature management. Start with a hot skillet and medium high heat, then listen for that sizzle when the ingredients hit the pan. If you don't hear it, your pan isn't ready yet and you'll end up with steamed, soggy potatoes instead of the crispy edges that make this dish so addictive. I learned this the hard way after dozens of disappointing batches before finally understanding that patience at the beginning pays off in every bite.

Make It Your Own

While the classic version is hard to beat, this hash is incredibly forgiving and adaptable. Sweet potatoes work beautifully and add a lovely sweetness that plays nicely with the salty corned beef. I've also added diced jalapeños when I want extra heat, or thrown in some fresh spinach during the last minute of cooking for a pop of color and nutrition. The template stays the same, but the variations are endless.

Serving Suggestions That Work

A crispy hash deserves the right accompaniments to really shine. Beyond the obvious fried or poached eggs, think about what will complement those savory flavors and add contrasting textures or temperatures. A simple green salad with acidic dressing cuts through the richness, while crusty bread helps soak up every last bit of flavor from the plate.

• Hot sauce and extra black pepper should always be available at the table
• Sour cream or Greek yogurt adds a cool contrast to the hot, crispy hash
• A light beer or bloody mary makes this feel like a proper weekend brunch

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Whether you're feeding a crowd on a lazy Sunday morning or looking for a quick dinner using leftovers, this skillet hash delivers satisfaction in every bite. There's something deeply comforting about a dish that transforms simple ingredients into something so much greater than the sum of its parts.

Recipe Q&A

→ What type of potatoes work best for hash?

Russet potatoes are ideal due to their high starch content, which crisps up beautifully in the skillet. However, you can substitute sweet potatoes for a different flavor profile or use leftover cooked potatoes to save preparation time.

→ Can I use leftover corned beef from St. Patrick's Day?

Absolutely! Leftover cooked corned beef works perfectly in this dish and actually develops better flavor. Dice or shred it before adding to the skillet, and adjust cooking time slightly since the meat is already tender.

→ How do I get the crispiest hash?

The secret is letting the mixture cook undisturbed for several minutes after pressing it down with your spatula. This allows a golden crust to form. Resist the urge to stir constantly—let it crisp, then flip and repeat for the best texture.

→ Is this suitable for meal prep?

Yes, this reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to restore the crispy texture, though the microwave works for a softer result.

→ Can I make this dairy-free?

Yes! Simply use vegetable oil instead of butter and omit any cheese garnishes. The corned beef itself should be checked for hidden dairy ingredients, but most traditional corned beef is naturally dairy-free.

→ What other vegetables can I add?

Diced carrots, celery, or jalapeños work well for added flavor and crunch. For a veggie-heavy version, increase the bell peppers and add mushrooms or spinach during the last few minutes of cooking.