Corned Beef Hash Skillet

My tiny apartment kitchen had exactly one window that faced a brick wall, but on Sunday mornings, that didnt matter. The sound of potatoes hitting hot oil became something I looked forward to all week. This skillet hash started as a way to use up leftover corned beef from St. Patricks Day, but it quickly became the meal my roommate would actually roll out of bed for. Now the smell of peppers and onions caramelizing still makes me think of those slow weekend mornings.

I once made this for a group of friends after a particularly long night out, and the silence that fell over the table was the best compliment I could have asked for. One friend actually asked if I could make it every weekend, which might have been the exhaustion talking but Ill take it. Theres something universally comforting about food that comes out of a skillet sizzling and fragrant.

Ingredients

• 2 cups russet potatoes, peeled and diced: These hold their shape better than waxy varieties and develop that irresistible crunch we're after
• 1 cup red bell pepper, diced: Adds sweetness and color that makes the dish look as good as it tastes
• 1 cup green bell pepper, diced: Brings a slight bitterness that balances the rich corned beef beautifully
• 1 small yellow onion, diced: The foundation of flavor, so take your time cooking it down properly
• 12 oz cooked corned beef, diced or shredded: Leftovers work perfectly here, and the curing process means big flavor in every bite
• 2 tbsp vegetable oil or unsalted butter: Butter gives better flavor but oil handles high heat without burning
• 1/2 tsp garlic powder: Distributes evenly throughout the dish without any burnt bits
• 1/2 tsp smoked paprika: Adds depth and a subtle smokiness that complements the corned beef
• Salt and freshly ground black pepper: Taste as you go since the corned beef is already salty
• 4 large eggs (optional): Turns breakfast hash into a complete meal with almost no extra effort
• Chopped fresh parsley (optional): Brings a fresh pop of color and cuts through the richness

Instructions

Crisp the potatoes:

Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Add diced potatoes and season with salt and pepper. Let them cook undisturbed for a few minutes before stirring, repeating until golden and crispy, about 10 to 12 minutes total.

Soften the vegetables:

Push potatoes to one side and add remaining oil to the empty space. Sauté onion and bell peppers until they're softened and fragrant, about 4 to 5 minutes.

Combine and crisp:

Stir in corned beef, garlic powder, and smoked paprika. Mix everything together and press down lightly with a spatula. Let it cook undisturbed for 3 to 4 minutes to form a crispy crust.

Build more flavor:

Stir and repeat the pressing process for another 2 to 3 minutes until you achieve your desired level of crispiness. Taste and adjust seasoning as needed.

Add eggs if desired:

Make 4 small wells in the hash and crack an egg into each. Cover the skillet and cook for 3 to 5 minutes until whites are set but yolks remain runny.

Finish and serve:

Sprinkle with chopped parsley and serve directly from the skillet while everything is still hot and sizzling.

Save

This recipe became my go-to the first time I served it to my parents, who are notoriously hard to impress with brunch food. My dad asked for seconds and then proceeded to talk about how good it was for the rest of the afternoon. Sometimes the simplest meals are the ones that end up meaning the most.

Making It Your Own

After making this hash countless times, I've learned that small adjustments can completely transform the dish. Sweet potatoes bring a natural sweetness that pairs surprisingly well with the savory corned beef. A splash of hot sauce or Worcestershire sauce in the final minutes adds complexity that makes people wonder what your secret ingredient is.

The Skillet Matters

A cast iron skillet is ideal here because it holds heat evenly and develops excellent crusts. If you're using a stainless steel pan, don't rush the heating process. Let the oil get properly hot before adding ingredients, and resist the urge to stir too frequently. That patience is what transforms diced potatoes into something extraordinary.

Serving Suggestions

While this hash is satisfying on its own, a few simple additions make it feel like a complete brunch spread. Crusty bread for soaking up runny yolks, a simple green salad dressed with vinaigrette, or even just hot coffee and orange juice create the perfect balance. Consider serving family style and letting everyone help themselves directly from the skillet.

• Warm your plates in the oven for a few minutes before serving to keep everything hot longer
• If cooking for a crowd, double the recipe and cook in batches rather than overcrowding the pan
• Leftovers reheat surprisingly well in a skillet, though they rarely last that long in my house

Save

Whether it's a lazy Sunday morning or a Wednesday night when you need comfort food fast, this skillet hash delivers every single time. Theres something deeply satisfying about food that brings people together around the stove.

Recipe Questions & Answers

→ Can I use leftover corned beef?

Yes, leftover cooked corned beef works perfectly in this dish. Simply dice or shred it before adding to the skillet. This is actually an excellent way to use leftover corned beef from a previous meal.

→ How do I get the potatoes crispy?

Start by cooking the potatoes alone in hot oil over medium-high heat for 10-12 minutes, stirring occasionally. Later, press the mixture down with a spatula and let it cook undisturbed for 3-4 minutes to develop a crispy crust before stirring and repeating.

→ Can I make this without eggs?

Absolutely. The eggs are completely optional. The hash is delicious and satisfying on its own, or you can serve it with toast, crusty bread, or even top it with a fried egg separately.

→ What type of potatoes work best?

Russet potatoes are ideal because they become nicely crispy when pan-fried. However, you can substitute sweet potatoes for a different flavor profile. Just ensure they're diced evenly for consistent cooking.

→ Is this dish gluten-free?

Yes, when prepared without bread and using certified gluten-free corned beef, this dish is naturally gluten-free and dairy-free. Always check the corned beef label as some brands may contain gluten-containing ingredients.

→ Can I prep this ahead?

You can dice the vegetables and corned beef ahead of time and store them separately in the refrigerator. The hash cooks quickly, so it's best made fresh for optimal crispiness, though leftovers reheat well in a skillet.