How to Get Corned Beef Hash Crispy

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Turn your leftovers into a dreamy, comforting breakfast or brunch with this crispy corned beef hash recipe that's finished in the oven.

Why we love this recipe

Crispy corned beefiness hash topped with a fried egg has that pleasingly retro vibe that nosotros all just crave sometimes. Whether you're starting with St. Paddy's leftovers or simply can't resist making information technology from scratch, this recipe is easy and satisfying.

Our version:

• Leans into the savory flavors without overcomplicating things
• Ensures crispiness with three piece of cake tips
• Tin can be made by itself or "toad in the hole" style with baked eggs

What you'll need

Here'south a glance at the ingredients yous'll demand to make this recipe.

• I similar to employ Yukon Gilt potatoes for their excellent ratio of creaminess to starchiness, but feel free to substitute a starchy multifariousness like Russets or Idahos if that'southward what you've got. You lot tin also make this hash from the leftovers of a boiled dinner, including here whatsoever starchy vegetables you used there.
• Utilise a medium xanthous onion or, as I've done in the photos, two medium shallots.
• Good one-time green bong pepper bulks upward the hash with colorful, gently flavorful nutrition. For a slightly spicy twist, substitute a poblano pepper.
• Hash is usually made from cooked corned beef leftovers, only if you lot feel like starting from scratch, yous can use a expert-quality corned beef from the deli.
• Not pictured (whoops!): Safflower oil and butter. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You tin substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend. The butter, dotted on before baking, adds tons of dandy flavor. I employ a cultured, salted, grass fed version. This sounds fancy but doesn't have to exist. Kerrygold, for case, is sold at many supermarkets. If you demand to avert butter for whatever reason, yous can omit it.
• A generous sprinkle of sliced scallion brightens up the color and flavor later cooking.

How to make information technology

Here's an overview of what you'll do to brand a corking batch of this crispy corned beef hash recipe. Yous tin run into the steps in activeness in the video that accompanies this postal service, and get all the details in the recipe menu beneath.

1. First you'll boil the potatoes in well-salted h2o until just tender. Then you'll dry them well according to one of the methods beneath.
2. Cook the onion and dark-green pepper in a cast-iron skillet until tender and lightly browned.
3. Add the cooked corned beef and potatoes and stir well. Printing into an even layer in the pan. Dot with the butter.
4. Place in the center of a 450°F oven and broil for 20 minutes. That's it!

How to dry the potatoes

Pre-cooking the potatoes creates a layer of gelatinized starch on the exterior that helps them crisp upwards when yous fry them. Drying out that layer earlier frying makes things fifty-fifty ameliorate. You've got a couple of easy options.

• If yous've got an extra 30 minutes, spread the cooked potatoes on a blistering canvass lined with a few layers of newspaper towels. Gently but thoroughly pat them dry. Place the blistering canvas, uncovered, in the fridge for xxx minutes (upwardly to overnight).
• If you're curt on time, skip the fridge and but pat them dry after draining.
• Starting with leftovers? All the same go alee and dry out them with one of the methods above.

How to serve information technology

Corned beef hash is cracking topped with poached, fried, or baked eggs. You can cook them separately or follow this method: Before transferring to the oven, utilise the back of a spoon to create divots in the hash. Cleft an egg into each one, and bake every bit directed.

Feeling fancy? Top the whole state of affairs with our super-pop, couldn't-be-easier immersion blender hollandaise.

Expert tips and FAQs

Tin can I use this recipe to make sweetness irish potato corned beef hash?

You can. Simply substitute sweet potatoes for some or all of the Yukon Golds and keep with the recipe as directed.

Can I substitute other root vegetables?

Definitely. For a more than elevated take on corned beef hash, utilize a mix of root vegetables. Call up turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You can include small amounts of these along with potatoes, or substitute entirely.

Can I make this recipe in advance? What about leftovers?

Hash is at its best direct out of the oven. You can exercise all the prep, including the stovetop cooking, in accelerate — but don't pop information technology into the oven until soon earlier serving.

Leftovers will keep well in an closed container in the fridge for a week. Reheat in the microwave or reheat and recrisp in a skillet.

More favorite corned beefiness recipes

• Baked corned beef
• Reuben sandwich

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time thirty minutes

Total Time 1 hr 15 minutes

Ingredients

• i ½ pounds Yukon gilt potatoes
• 1 tablespoon plus ½ teaspoon fine sea salt, divided
• ii tablespoons safflower oil
• one medium onion (165 grams), diced small
• 1 medium green bell pepper (165 grams), diced small
• ½ pound cooked corned beef, diced small (well-nigh 2 cups chopped)
• ¼ teaspoon freshly basis black pepper
• 2 tablespoons butter, diced
• ¼ loving cup sliced scallions

Instructions

1. Peel the potatoes and cutting into ½-inch die. (Maybe look at a ruler for reference — this is smaller than you may recall.)
2. Place potatoes and the tablespoon of common salt into a medium pot and cover past at to the lowest degree an inch with common cold water.
3. Bring to a boil, then simmer until just barely tender. Bleed well.
4. Dry the potatoes well. If you've got thirty minutes, spread the cooked potatoes on a blistering sheet lined with a few layers of paper towels. Gently but thoroughly pat them dry. Place the blistering sheet, uncovered, in the fridge for 30 minutes (upward to overnight). If you're short on time, skip the fridge and just do a practiced task patting them dry subsequently draining.
5. Preheat oven to 450°F with a rack in the center.
6. In a 12-inch cast iron skillet, warm the oil over medium-high heat on the stovetop.
7. Add onion, green pepper, and remaining ½ teaspoon salt. Cook, stirring from time to time, until tender, about five minutes.
8. Add corned beef, potatoes, and pepper. Stir well and so printing into a uniform layer in the pan. Cook undisturbed for a minute or two to give the browning a kickstart on the underside.
9. Dot the meridian of the hash with the diced butter.
10. Transfer to oven and bake for 20 minutes. (Run into notation 8.)
11. Sprinkle with the scallions and serve.

Notes

1. Small dice means about ¼ inch.
2. I similar to utilise Yukon Golden potatoes for their excellent ratio of creaminess to starchiness, merely experience gratis to substitute a starchy diverseness like Russets or Idahos if that's what you've got. You tin can also brand this hash from the leftovers of a boiled dinner, including here whatever starchy vegetables you used there.
3. For a slightly spicy twist, substitute a poblano pepper.
4. If you lot don't have leftover corned beef, you can use a good-quality corned beefiness from the deli.
5. Y'all can substitute sweet potatoes for some or all of the Yukon Golds and proceed with the recipe as directed. Or apply a mix of root vegetables. Recall turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You lot can include pocket-sized amounts of these forth with potatoes, or substitute entirely.
6. Hash is at its best straight out of the oven. You can exercise all the prep, including the stovetop cooking, in advance — merely don't pop it into the oven until presently before serving.
7. Leftovers volition keep well in an airtight container in the refrigerator for a week. Reheat in the microwave or reheat and recrisp in a skillet.
8. Corned beef hash is keen topped with poached, fried, or baked eggs. You can melt them separately or follow this method: Before transferring to the oven, use the dorsum of a spoon to create divots in the hash. Fissure an egg into each one, and bake as directed.
9. Feeling fancy? Top the whole situation with our super-popular, couldn't-be-easier immersion blender hollandaise.

Nutrition Information:

Yield:

4

Serving Size:

one
Amount Per Serving: Calories: 432 Total Fatty: 24g Saturated Fatty: 8g Trans Fat: 0g Unsaturated Fatty: 13g Cholesterol: 71mg Sodium: 881mg Carbohydrates: 41g Fiber: 5g Sugar: 4g Protein: 15g

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