Super Easy Corned Beef Hash Recipe | Classic Hearty Breakfast Skillet
Crispy potato and corned beef hash with onions, garlic, and herbs made in one skillet for a classic diner-style breakfast. Top with eggs and hot sauce for an easy, satisfying meal.
Ingredients
Ingredients
- 2 tablespoons butter
- 1 tablespoon neutral oil (canola or avocado)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 pound russet or Yukon Gold potatoes, diced 1/4-inch (peeled or unpeeled)
- 1/2 cup red bell pepper, diced (optional)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 12 ounces cooked corned beef, chopped small (leftovers or canned)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper, plus more to taste
- Kosher salt, to taste
- Eggs, any style (optional, for serving)
- Hot sauce, ketchup, or Dijon (for serving)
Instructions
Instructions
- Dice the potatoes into even 1/4-inch cubes; optionally microwave them with a splash of water for 3–4 minutes, then drain and pat dry.
- Heat a large cast-iron or heavy skillet over medium heat and add the oil and butter.
- Add the onion with a pinch of salt and cook until translucent and lightly golden, 3–4 minutes.
- Stir in the bell pepper, if using, and cook for 2 minutes, then add the garlic and cook until fragrant, about 30 seconds.
- Increase heat to medium-high and add the potatoes in an even layer; let them cook undisturbed for 3–4 minutes to form a crust.
- Flip and continue cooking, stirring occasionally, until the potatoes are browned and tender, 8–10 minutes total; season with black pepper, smoked paprika, thyme, and a small pinch of salt.
- Reduce heat to medium, fold in the chopped corned beef and Worcestershire sauce, and press the mixture into a flat layer.
- Let the hash sizzle undisturbed for 2–3 minutes to develop crispy bits, then flip in sections and repeat; taste and adjust salt and pepper.
- Stir in the chopped parsley and remove from heat.
- Serve hot, topped with eggs if desired, and garnish with more parsley and hot sauce or your preferred condiments.
Notes
Go light on salt since corned beef is salty. Use a large, well-heated cast iron or nonstick skillet and avoid overcrowding for best browning. Par-cooking potatoes speeds things up and improves tenderness. Leftovers keep 3–4 days refrigerated or up to 2 months frozen; re-crisp in a hot skillet. Variations: add jalapeños and hot sauce for heat; swap parsley for chives and dill; melt cheddar or Swiss at the end; fold in shredded cabbage or kale; or try a sheet pan method at 425°F for 25–30 minutes, flipping once.