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Corned beef hash has long been a beloved comfort food, cherished by many for its hearty, satisfying nature. Ideal for breakfast, brunch, or even dinner, this dish brings together the rich flavors of corned beef and the wholesome goodness of potatoes into a delightful medley. Its versatility is one of its greatest strengths; whether served as a meal on its own or as a side dish, corned beef hash can be easily adapted to fit various culinary preferences and occasions.

Corned Beef Hash

Unlock the flavors of comfort with this Crispy Corned Beef Hash Delight recipe! Perfect for breakfast, brunch, or dinner, this dish combines savory corned beef and tender potatoes, all brought to life with colorful veggies. Learn how to achieve that satisfying crispy texture and discover delicious variations to impress your family or guests. Dive into this comforting classic and explore the full recipe today!
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Ingredients
  

1 pound corned beef, cooked and diced

3 medium potatoes, peeled and cubed

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen peas

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper to taste

2 large eggs (optional, for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Boil the Potatoes: In a large pot, add the cubed potatoes and cover with cold water. Bring to a boil and cook for 8-10 minutes, until just tender but not fully cooked. Drain and set aside.

    Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

      Add Corned Beef and Potatoes: Stir in the cooked corned beef and the partially cooked potatoes. Spread the mixture evenly in the skillet and flatten it down with a spatula. Allow it to cook undisturbed for about 5 minutes on medium-high heat until the bottom is crispy.

        Flip and Crisp: Carefully flip sections of the hash to crisp up the other side, adding the remaining olive oil and butter as needed to prevent sticking. Cook for another 5-7 minutes until golden brown and crispy. Season with salt and pepper to taste.

          Add Peas: Gently stir in the frozen peas and let them cook for about 2-3 minutes until heated through.

            Optional Eggs: If desired, in a separate skillet, fry or poach the eggs to serve on top of the hash.

              Plate and Serve: Divide the corned beef hash onto plates, top with a fried or poached egg (if using), and garnish with fresh parsley.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4