Corned Beef Hash
Crispy corned beef hash made with tender parboiled Yukon Gold potatoes, savory beef, and caramelized vegetables pressed in a hot skillet until deeply golden and browned.
Equipment
- Cast Iron Skillet
- Non-Toxic Cutting Board
Ingredients
- 1 pound Yukon Gold potatoes diced into 1/2-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 small red bell pepper diced
- 4 cloves garlic minced
- 2 cups cooked corned beef diced (about 1/2-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain Dijon mustard, hot sauce
Instructions
- Put the diced potatoes in a saucepan, cover them with cold water by about 1 inch, and season the water generously with salt before bringing it to a boil. Lower the heat and simmer for 5–6 minutes, until a fork enters with slight resistance and the cubes still hold their edges.
- Drain the potatoes thoroughly in a colander and leave them there for a minute or two before cooking. Steam should fade from the surface, leaving the cubes dry rather than glossy with water.
- Warm a large cast-iron or heavy skillet over medium heat, then melt the butter with the olive oil. The fat should look fluid and lightly shimmering without smoking.
- Add the onion and red bell pepper and cook for 5–6 minutes, stirring now and then, then stir in the garlic for 2 minutes. The vegetables should be soft and lightly golden, with a sweet onion aroma and fragrant garlic.
- Fold in the potatoes, diced corned beef, black pepper, and smoked paprika, then use a wide spatula to press everything into one even layer. Keep the potato cubes intact as much as possible so they can form crisp, distinct edges.
- Leave the hash untouched for 4–5 minutes, flip it in broad sections, and press it flat again; repeat this 2–3 more times over 15–20 minutes total. Serve once deep golden to mahogany patches form and the skillet smells richly browned rather than steamy.
Notes
Steam drying: Let the parboiled potatoes drain thoroughly until visible surface steam disappears. Removing excess surface water prevents steaming in the pan and allows a crisp crust to develop.
Flipping technique: Press the hash into an even layer and leave it undisturbed for 4 to 5 minutes before turning in broad sections with a wide spatula. This keeps the potato cubes intact and maximizes crunchy edges.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot, lightly buttered skillet over medium heat to restore the crisp texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.