Corned Beef Hash Skillet (Print Version)
Hearty skillet dish with tender corned beef, crispy potatoes, and colorful peppers for a satisfying meal.
# What You Need:
→ Vegetables
01 - 2 cups russet potatoes, peeled and diced (about 2 medium potatoes)
02 - 1 cup red bell pepper, diced (about 1 medium)
03 - 1 cup green bell pepper, diced (about 1 medium)
04 - 1 small yellow onion, diced
→ Meat
05 - 12 oz cooked corned beef, diced or shredded
→ Pantry
06 - 2 tbsp vegetable oil or unsalted butter
07 - 1/2 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Optional
10 - 4 large eggs
11 - Chopped fresh parsley, for garnish
# How To Make:
01 - Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Add the diced potatoes and season with salt and pepper. Cook, stirring occasionally, until potatoes are golden and crispy, about 10-12 minutes.
02 - Push potatoes to one side of the skillet. Add the remaining oil, then sauté onion and bell peppers until softened, about 4-5 minutes.
03 - Stir in the corned beef, garlic powder, and smoked paprika. Mix all ingredients together and cook, pressing the mixture down lightly with a spatula. Allow to cook undisturbed for 3-4 minutes to develop a crispy crust.
04 - Stir the mixture, then repeat pressing and crisping for another 2-3 minutes until desired crispiness is achieved. Taste and adjust seasoning if needed.
05 - Make 4 small wells in the hash. Crack an egg into each well, cover the skillet, and cook for 3-5 minutes or until eggs are done to your liking.
06 - Garnish with chopped parsley and serve hot.
# Expert Tips:
01 -
- The contrast between crispy potato edges and tender vegetables creates this incredible texture that keeps you coming back for bite after bite
- Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or using up holiday leftovers
02 -
- The secret to restaurant style crispy potatoes is patience, resist the urge to stir them constantly and let them develop that golden crust
- Don't overcrowd your skillet or the ingredients will steam instead of crisp, cook in batches if necessary
03 -
- Cook the potatoes a day ahead and keep them in the refrigerator, they'll crisp up even faster in the skillet the next morning
- Use a well seasoned cast iron skillet if you have one, it conducts heat more evenly and creates the best crust on your hash