📝 About This Recipe
This isn't your average diner fare; it's a soul-warming blend of tender, salt-cured brisket and golden-edged potatoes, elevated by aromatic herbs and a hint of smoky heat. Originating as a clever way to transform leftover St. Patrick's Day roast, this version focuses on achieving the perfect textural contrast between a soft, buttery interior and a deeply browned, crusty exterior. It is the quintessential weekend brunch dish, promising a savory, hearty start to your day that pairs perfectly with a runny egg yolk.
🥗 Ingredients
The Meat and Potatoes
- 1 pound Cooked Corned Beef (brisket or silverside, cut into 1/2-inch cubes)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons Vegetable Oil (high smoke point for searing)
Aromatics and Seasoning
- 1 large Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Kosher Salt (adjust based on saltiness of beef)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Heavy Cream (optional, for binding and richness)
For Serving
- 4 pieces Large Eggs (fried or poached to your preference)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 bottle Hot Sauce (for serving at the table)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 5-7 minutes until just barely tender (parboiled). Drain and let them steam dry for 5 minutes.
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2
While potatoes dry, dice your cooked corned beef into uniform 1/2-inch cubes. Keeping the size consistent with the potatoes ensures even cooking and a better mouthfeel.
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3
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of oil.
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4
Add the diced onions and bell peppers to the skillet. Sauté for 4-5 minutes until softened and the onions begin to turn translucent.
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5
Stir in the minced garlic, smoked paprika, dried thyme, and black pepper. Cook for 1 minute until the spices are fragrant.
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6
Add the remaining butter and oil to the skillet. Increase heat to medium-high and add the parboiled potatoes and diced corned beef.
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7
Drizzle the Worcestershire sauce and heavy cream over the mixture. Toss everything together to ensure the flavors are well-distributed.
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8
Using a flat spatula, press the hash down firmly into the skillet to create a flat, even layer. This maximizes contact with the hot surface.
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9
Let the hash cook undisturbed for 6-8 minutes. Do not stir! You want to develop a deep, golden-brown crust on the bottom.
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10
Use the spatula to flip the hash in sections. It’s okay if it breaks apart; just press it down again and cook for another 5-6 minutes on the other side.
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11
Taste the hash. Corned beef is naturally salty, so only add the kosher salt now if you feel it needs more.
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12
Once the hash is crispy to your liking, remove from heat. If serving eggs on top, you can make small wells in the hash, crack the eggs into them, and cover the pan for 3 minutes until whites are set but yolks are runny.
💡 Chef's Tips
For the crispiest results, use chilled leftover potatoes or ensure your parboiled potatoes are completely dry before hitting the pan. Don't over-salt early; corned beef varies wildly in salt content, so always season at the very end. Use a heavy cast-iron skillet if possible; it retains heat better than stainless steel and creates a superior crust. If you like a 'wet' hash, add an extra splash of heavy cream or beef stock right before the final press. Cut the meat and potatoes to the same size so you get a bit of both in every single bite.
🍽️ Serving Suggestions
Top each serving with a perfectly poached egg so the yolk creates a natural sauce for the crispy hash. Serve with a side of buttered rye toast or Irish soda bread to soak up any leftover juices. A bright, vinegary hot sauce like Tabasco or Crystal cuts through the richness of the beef perfectly. Pair with a robust Bloody Mary or a dark roast coffee for the ultimate weekend brunch experience. Add a side of braised cabbage if you want to lean into the traditional Irish-American flavor profile.