Crispy Corned Beef Hash-CC
Breakfast, Brunch, Main Dish • Beef, Eggs, Potatoes, Vegetable
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Ingredients
- 1 12 oz can corned beef, diced
- 2 medium potatoes, peeled and diced small about 2 cups
- ½ medium onion, finely chopped
- 2 tbsp oil or butter or a mix of both
- Black pepper, to taste
- Optional add-ins:
- Garlic powder or paprika
- Bell pepper, diced
- Fried or poached eggs for serving
Directions
- Boil diced potatoes in salted water until just fork-tender (8–10 minutes). Drain well and let steam-dry for a minute so they crisp better later.
- Heat oil/butter in a large skillet over medium-high heat until shimmering.
- Add onion and cook 2–3 minutes until softened and lightly golden.
- Spread potatoes in an even layer. Let them cook undisturbed for 3–4 minutes to develop a crust, then flip and brown another side.
- Gently fold in the diced corned beef. Press the mixture lightly into the pan and cook without stirring for 3–5 minutes so it crisps.
- Sprinkle with black pepper (usually no extra salt needed—canned corned beef is salty). Flip once more if desired and cook another 2 minutes.
- Top with fried or poached eggs, or serve alongside eggs and toast.
