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Crispy Corned Beef Hash Breakfast Skillet

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A crispy, savory breakfast skillet combining golden potatoes and salty corned beef for a hearty and flavorful morning meal. Perfect for busy mornings or leisurely brunches.

Ingredients

Scale
  • 12 oz (340 g) cooked and diced or shredded corned beef
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced (optional)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 teaspoon smoked or sweet paprika
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 2–4 large eggs (optional, for topping)

Instructions

  1. Rinse and peel 3 medium russet potatoes, then dice into ½-inch cubes. Pat dry with a clean towel to remove excess moisture.
  2. Place diced potatoes in a pot of salted boiling water and cook for 5 minutes until just tender but still firm. Drain and set aside.
  3. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat until hot and shimmering.
  4. Add potatoes in a single layer and cook undisturbed for 5-7 minutes until golden and crispy on the bottom.
  5. Flip potatoes gently and cook another 5-7 minutes to crisp all sides.
  6. Add chopped onion, minced garlic, and diced bell pepper. Stir and cook for 4-5 minutes until veggies soften and begin to caramelize.
  7. Add diced corned beef, sprinkle with paprika, salt, and black pepper to taste. Stir well and cook for 5 minutes to let beef crisp up.
  8. If using eggs, clear space in skillet, crack eggs in, cover, and cook to desired doneness (about 3-4 minutes).
  9. Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.

Notes

Pat potatoes dry after boiling to ensure crispiness. Avoid overcrowding the skillet to prevent steaming. Use a well-seasoned cast iron skillet for best results. Adjust salt carefully due to salty corned beef. For dairy-free, substitute butter with olive oil. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

Nutrition

Keywords: corned beef hash, breakfast skillet, crispy hash, easy breakfast, brunch recipe, corned beef, potatoes, savory breakfast

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