Servings: 6 (6 cups total) 1x
Scale
Ingredients
- 1 lb potatoes (petite red, russet, or Yukon gold), diced to ~ ½-inch pieces (~3 cups)
- 3 tablespoons olive oil, divided
- 1 small yellow onion, diced (~1¼ cups)
- 1 medium green bell pepper, diced (~1¼ cups)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon fine salt
- ½ teaspoon paprika or smoked paprika
- 12 oz thick-cut cooked corned beef, chopped or shredded (~2 cups)
- Optional for serving: cooked eggs, chopped fresh herbs, chopped scallions
Instructions
- Fill a large saucepan or pot halfway with water and bring to a boil over medium-high heat. When the water is boiling, add the diced potatoes to the water. Return the water to a boil and boil the potatoes until they’re fork tender (still have some bite but starting to soften – they will cook further in the skillet), about 8-10 minutes. Remove the saucepan from the heat and drain the potatoes in a colander.
- While the potatoes are boiling, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, swirl the skillet to coat it, then add the onion and bell pepper; saute until mostly softened but still with some slightly crunchy texture, about 8 minutes. Remove the sauteed onions and peppers to a bowl and set aside.
- To the same skillet over medium to medium-high heat, add the remaining 2 tablespoons of the oil, then swirl the skillet to coat. Add the drained potatoes to the skillet. Season the mixture with the black pepper, garlic powder, onion powder, salt, and paprika; stir to coat. Then spread the potatoes out in an even layer. Let the potatoes cook at medium to medium-high heat, undisturbed, for 5-7 minutes to get browned on the bottom.
- Then return the cooked onions and peppers to the skillet over top of the potatoes, and add the cooked chopped corned beef. Using a flat scraper spatula, scrape up the potatoes from the bottom and flip them over, incorporating all of the ingredients together. Then spread the hash out in an even layer again and press down with the back of the scraper. Let sit, undisturbed for another 5 minutes, then repeat, scraping up from the bottom and flipping the ingredients over so they get nicely browned and crisp.
- After another 10-15 minutes of cooking like this*, remove the skillet from the heat and serve the corned beef hash. If desired, garnish with chopped scallions, chopped fresh parsley or cilantro, or top with a cooked egg.
Notes
* The key to a good corned beef hash is to get bits of crispy potatoes and corned beef, which is achieved by letting them sit undisturbed in the pan for several minutes. Continue cooking in this matter (spread out, let cook, then flip over in big chunks) until desired crispiness is achieved.
I recommend cooking this recipe in a large enamel-coated cast iron skillet or a very large traditional cast iron skillet. This recipe would also be a good one to make on a flat-top griddle, like the Blackstone.
Make this recipe with 2 cups of leftover corned beef (from a recipe such as corned beef and cabbage) or request thick-cut corned beef from the deli section at the grocery store, then chop or shred it into bite-size pieces.
Nutrition Information
- Serving Size: 1 cup corned beef hash
- Calories: 263
- Fat: 18 g
- (Sat Fat: 5 g)
- Sodium: 741 mg
- Carbohydrate: 14 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 12 g
- Cholesterol: 56 mg