Corned Beef Crispy Potatoes (Printable)
Tender corned beef and crispy potatoes cooked with onions and peppers for a savory dish.
# What You'll Need:
→ Vegetables
01 - 2 cups russet potatoes, peeled and diced
02 - 1 medium yellow onion, diced
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced
→ Meat
05 - 12 oz cooked corned beef, diced
→ Pantry
06 - 2 tbsp vegetable oil
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp garlic powder
→ Garnish
11 - 2 tbsp fresh parsley, chopped
12 - Fried or poached eggs
# How-To Steps:
01 - Place diced potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 5 minutes until just tender. Drain thoroughly and set aside.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5-7 minutes until golden and crispy. Stir and cook another 3 minutes. Remove from skillet and set aside.
03 - Add remaining oil to the skillet. Sauté onions and bell pepper for 3-4 minutes until softened and fragrant.
04 - Add corned beef, cooked potatoes, salt, pepper, smoked paprika, and garlic powder. Stir well to combine and press mixture into an even layer.
05 - Cook for 5-7 minutes without stirring to allow a crisp crust to form. Flip portions and cook another 2-3 minutes until browned.
06 - Taste and adjust seasoning as needed. Garnish with green onions and parsley. Serve hot, topped with fried or poached eggs if desired.
# Expert Tips:
01 -
- That magical contrast between tender potatoes and edges that shatter when you bite them
- A genius way to turn leftover corned beef into something even better than the original feast
- The kind of breakfast that makes everyone linger at the table longer than usual
02 -
- Crowding the pan guarantees soggy potatoes, so use your largest skillet or cook in batches
- Let the hash sit undisturbed between flips, that crust is what transforms this from good to incredible
- Parcooking the potatoes is non-negotiable, they will burn before they cook through otherwise
03 -
- Cook everything in a cast iron skillet if you have one, the heat distribution is unmatched for hash
- Season aggressively at each stage rather than all at the end, layers of flavor make this dish sing