Corned Beef Hash Skillet
Crispy, golden pan-fried potatoes with savory shredded corned beef and sweet onions, all cooked together in one skillet until perfectly browned. This diner classic comes together in 30 minutes and delivers that irresistible contrast of tender insides and crackling crust. Top with a sunny-side-up egg for the ultimate hearty breakfast or simple weeknight dinner.
For 4 servings
- boil · ~10 min
Parboil the potatoes.
Place cubed potatoes in a pot and cover with cold water. Bring to a boil and cook until just tender when pierced with a fork, about 5 minutes. Drain well and let steam dry for a minute in the colander.
- fry · ~10 min
Crisp the potatoes.
Heat butter and oil in a large skillet over medium-high heat. Add the drained potatoes in a single layer and season with half the salt and pepper. Cook without stirring for 4-5 minutes until the bottom is deeply golden and crusty. Flip and cook another 4-5 minutes.
TIPDon't crowd the pan or stir too often — letting the potatoes sit undisturbed is the secret to that crispy diner-style crust. - saute · ~5 min
Add the aromatics and corned beef.
Push potatoes to one side of the skillet. Add diced onion and bell pepper to the open space and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 30 seconds. Add shredded corned beef, smoked paprika, and remaining salt. Stir everything together and press down firmly with a spatula.
- fry · ~10 min
Develop the hash crust.
Cook the combined hash undisturbed for 5 minutes over medium-high heat until a dark brown crust forms on the bottom. Flip sections with a spatula and press down again. Cook another 4-5 minutes for a second crispy side.
- fry · ~3 min
Fry the eggs.
In a separate non-stick pan, fry eggs sunny-side-up over medium heat until whites are set and yolks are still runny, about 3 minutes.
- serve
Serve the hash with eggs on top.
Divide the crispy corned beef hash among plates. Top each portion with a fried egg and sprinkle with fresh parsley. Serve immediately with ketchup, hot sauce, or mustard on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboil the potatoes just until fork-tender — overboiling makes them fall apart in the skillet.
- 2Let the drained potatoes steam-dry for a minute to remove surface moisture for maximum crispness.
- 3Don't stir the potatoes during the first 4-5 minutes; a golden crust forms only when left undisturbed.
- 4Press the hash down firmly with a spatula after combining ingredients to ensure even browning.
- 5Make the sunny-side-up eggs in a separate non-stick pan so the yolks stay runny and intact.
- 6Leftover hash keeps in the fridge for 2 days; reheat in a dry skillet to restore crunch.
Adapt it for your goals.
Low-oil
Swap the butter for a non-stick spray or a tablespoon of oil, and cook the potatoes in a well-seasoned cast-iron skillet. You'll still get a nice crust with less fat.
dairy freeDairy-free
Replace butter with an equal amount of plant-based margarine or extra oil. The texture remains crispy and the flavor stays rich.
cheesy hashCheesy hash
Sprinkle 1/2 cup of shredded cheddar or Gruyère over the hash during the last 2 minutes of cooking and let it melt. Adds a gooey, savory layer.
spicy southwestSpicy southwest
Add 1/2 diced jalapeño with the onion and bell pepper, and stir in 1/4 teaspoon cayenne or chipotle powder with the paprika. Gives the hash a smoky kick.
Why this is on our healthy list.
Good Source of Protein
Corned beef provides high-quality protein that helps build and repair tissues, while eggs add additional complete protein.
Rich in Potassium
Potatoes are a natural source of potassium, which supports healthy blood pressure and muscle function.
Contains Vitamin C
Bell peppers bring a boost of vitamin C to support immune health and aid iron absorption from the corned beef.
Provides Iron
Corned beef is rich in heme iron, which is easily absorbed by the body and essential for oxygen transport in the blood.
Frequently asked questions
Yes, use cold leftover boiled or baked potatoes cut into cubes. Skip parboiling and go straight to crisping them in the skillet.
