Go Back
A cast iron skillet of crispy corned beef hash with potatoes and a fried egg.

Crispy Corned Beef Hash

This recipe transforms leftover corned beef into a breakfast masterpiece defined by its perfect textural contrast. The method guarantees a deep, golden crust on the outside while keeping the potatoes creamy and the beef savory. It's a simple yet rewarding dish that celebrates the art of crispy, flavorful hash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Breakfast, Brunch, Main Course
Cuisine: American, Irish-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups cooked corned beef, chopped
  • 1 medium yellow onion, diced
  • 3-4 tablespoons butter or rendered corned beef fat
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot
  • Colander
  • Large heavy skillet (preferably cast iron)
  • Thin metal spatula (like a fish spatula)
  • Cutting board
  • Chef's knife
  • Measuring spoons

Method
 

  1. Peel and dice the potatoes. Place them in a pot of cold, salted water, bring to a boil, and parboil for 4-5 minutes until barely tender. Drain well in a colander and let them air-dry.
  2. While potatoes dry, melt butter or heat beef fat in a large, heavy skillet over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
  3. Increase heat to medium-high. Add the drained potatoes to the skillet in a single layer. Cook without stirring for 4-5 minutes until a deep golden crust forms on one side. Stir or flip and repeat until potatoes are crispy and golden all over.
  4. Reduce heat back to medium. Add the chopped corned beef to the skillet, gently folding it into the potatoes and onions. Season carefully with black pepper (the corned beef is already salty).
  5. Press the entire mixture down firmly and evenly with a spatula to form a hash cake. Let it cook undisturbed for 6-8 minutes until a deep brown crust forms on the bottom.
  6. Carefully flip the hash, either in one piece or by dividing it into quarters. Let the other side cook undisturbed for another 5-7 minutes until equally crisp.
  7. Give the hash a final gentle stir to incorporate some of the crust. Taste and adjust seasoning. Serve immediately, garnished with fresh parsley.

Notes

For the crispiest hash, ensure potatoes are thoroughly dried after parboiling. Do not overcrowd the pan; cook in batches if necessary. Resist the urge to stir after pressing the hash down to allow the crust to form. Perfect served with fried or poached eggs, a simple arugula salad, or a dash of hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet to restore crispness.