Golden, crunchy hash with tender corned beef, crispy potatoes, and runny fried eggs
Crispy Corned Beef Hash
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Recipe at a Glance
This crispy corned beef hash features shredded corned beef and diced potatoes pan-fried until deeply golden and crunchy, topped with sunny-side-up eggs and a splash of hot sauce.
Cuisine: American
Category: Breakfast
Difficulty: Easy
Cost: $$
Dietary: Gluten-Free
Quick Summary
40 min total time|4 servings|Easy difficulty
This crispy corned beef hash features shredded corned beef and diced potatoes pan-fried until deeply golden and crunchy, topped with sunny-side-up eggs and a splash of hot sauce.
AmericanGluten-Free
Sarah Chen
(Updated )
Corned beef hash made from scratch bears almost no resemblance to the canned version. When you shred tender corned beef and fry it with diced potatoes until everything is deeply crispy and golden, you get a breakfast that is infinitely more satisfying.
The key is patience — you need to let the hash sit undisturbed in the skillet so a proper crust develops on the bottom. Then you flip sections to get crispy bits throughout. Topped with a runny fried egg, this is diner-style cooking at its finest.
Ingredients
- 2 cups shredded or diced cooked corned beef (about 12 oz)
- 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper to taste
- 4 large eggs
- Hot sauce for serving
- Chopped fresh parsley for garnish
Instructions
- 1
Bring a pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes until just barely tender. Drain well and pat dry.
- 2
Heat butter and oil in a large cast iron skillet over medium-high heat. Add the potatoes and cook, pressing flat with a spatula, without stirring, for 5 minutes until the bottom is golden and crusty.
- 3
Flip sections of the potatoes, then add the onion, bell pepper, and garlic. Cook for 3 minutes, stirring occasionally.
- 4
Add the shredded corned beef, smoked paprika, and cayenne. Stir to combine, then press flat again. Cook without stirring for 4 to 5 minutes to develop another crust.
- 5
Season with salt and pepper. Flip sections once more to distribute the crispy bits.
- 6
Make 4 wells in the hash and crack an egg into each well. Cover the pan and cook for 3 to 4 minutes until the egg whites are set but the yolks are still runny.
- 7
Garnish with chopped parsley and serve with hot sauce on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Corned beefRoast beef or pastrami
Both offer a similarly savory, meaty hash.
Yukon Gold potatoesSweet potatoes
Adds natural sweetness that pairs well with the salty meat.
Green bell pepperPoblano pepper
Adds mild heat and a more complex flavor.
Tips & Storage
Pro Tips
Leftover corned beef from St. Patrick's Day is perfect for this recipe.
For extra crispy hash, resist the urge to stir too often. Let it sit and develop a crust.
Yukon Gold potatoes hold their shape better than russets, which tend to crumble.
Deli corned beef works in a pinch if you do not have leftover homemade.
Storage
Store leftover hash (without eggs) in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat to restore crispiness. Avoid the microwave as it makes the hash soggy.
Nutrition Facts
Per serving (1/4 of hash with 1 egg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates24g
Fat26g
Fiber3g
Sugar2g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned corned beef?
- Yes, though the texture is softer. Crumble it into the skillet and let it crisp up well.
- What can I use instead of corned beef?
- Roast beef, pastrami, or even shredded brisket all work as alternatives.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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