The BEST Crispy Corned Beef Hash Recipe
This crispy corned beef hash is the ultimate comfort food, featuring golden Yukon Gold potatoes, savory corned beef, and caramelized onions cooked to perfection in a hot skillet. With a beautifully crisp crust and tender interior, it's a hearty breakfast or brunch classic that pairs perfectly with a freshly cooked egg on top.
Ingredients
Corned Beef Hash
- 1 lb cooked corned beef chilled and diced into 1/2-inch pieces
- 1.5 lb Yukon Gold potatoes peeled and diced into 1/2-inch pieces
- 1 large yellow onion finely chopped
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon salt or to taste
- 2 tbsp fresh parsley chopped, for garnish
Optional Eggs for Serving
- 4 large eggs fried or poached for serving
Instructions
- Place the diced potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook for 5–7 minutes until just tender when pierced with a fork. Do not overcook. Drain well and spread the potatoes on a baking sheet to cool and dry for at least 10 minutes.
- Heat the olive oil and butter in a large cast-iron or non-stick skillet over medium-high heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent.
- Add the dried potatoes and diced corned beef to the skillet. Gently toss to combine with the onions. Press the mixture firmly into an even layer using a spatula. Season with salt and black pepper and cook undisturbed for 6–8 minutes until a deep golden crust forms on the bottom.
- Flip the hash in large sections with a spatula. Continue cooking for another 5–7 minutes, breaking it slightly but allowing the other side to become crispy.
- Cook the eggs to your liking while the hash finishes cooking. Serve the crispy corned beef hash immediately topped with fresh parsley and a perfectly cooked fried or poached egg if desired.
Notes
For the crispiest texture, make sure both the potatoes and corned beef are as dry as possible before adding them to the skillet. Avoid stirring too often so a golden crust can develop properly. Maintain medium-high heat while cooking—too hot and the hash may burn, too cool and it may absorb excess oil.
