📝 About This Recipe
This isn't your average diner fare; it is a masterclass in texture, featuring deeply caramelized corned beef and golden, crispy potato cubes. Born from the tradition of turning yesterday's roast into today's treasure, this recipe focuses on the 'crust'—that elusive, salty, savory crunch that defines a perfect hash. With pops of bright parsley and a hint of sharp mustard, it’s a robust, soul-warming meal that proves simple ingredients can achieve culinary greatness.
🥗 Ingredients
The Base
- 1 pound Cooked Corned Beef (leftover brisket or thick-cut deli style, diced into 1/2-inch cubes)
- 1.5 pounds Yukon Gold Potatoes (peeled and diced into 1/2-inch cubes)
- 1 large Yellow Onion (finely diced)
- 1 medium Red Bell Pepper (finely diced for color and sweetness)
Fats & Aromatics
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons Vegetable Oil (high smoke point for better searing)
- 3 cloves Garlic (minced)
Seasoning & Finish
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (adds a subtle acidic tang)
- 1/2 teaspoon Smoked Paprika
- to taste Kosher Salt (be cautious as corned beef is naturally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 4 pieces Large Eggs (for serving)
👨🍳 Instructions
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1
Place the diced potatoes in a large pot of salted water. Bring to a boil and simmer for 5-7 minutes until just fork-tender but not falling apart. Drain well and pat dry with paper towels; removing moisture is key to crispiness.
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2
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil.
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3
Once the butter is foaming, add the diced onions and bell peppers. Sauté for 4-5 minutes until softened and the onions begin to turn translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Add the diced corned beef to the skillet. Cook for 3-4 minutes, stirring occasionally, to allow some of the fat to render out of the meat.
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6
Push the meat and onion mixture to the outer edges of the skillet. Add the remaining 2 tablespoons of butter and 1 tablespoon of oil to the center.
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7
Add the par-boiled potatoes to the skillet. Sprinkle with smoked paprika, black pepper, and a pinch of salt. Toss everything together to combine.
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8
In a small bowl, whisk together the Worcestershire sauce and Dijon mustard. Drizzle this mixture over the hash and toss once more.
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9
Using a sturdy spatula, press the hash down firmly into an even layer. This maximizes surface contact with the hot pan to create that iconic crust.
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10
Reduce heat to medium. Let the hash cook undisturbed for 6-8 minutes. Resist the urge to stir! You want to hear a steady sizzle.
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11
Use your spatula to lift a corner and check for a deep golden-brown crust. Once achieved, flip the hash in sections. It won't be a perfect flip, and that's okay.
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12
Press down again and cook for another 5-6 minutes until the second side is crispy and the potatoes are fully tender.
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13
While the hash finishes, fry your eggs in a separate non-stick skillet to your preferred doneness (sunny-side up or over-easy is recommended).
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14
Remove the skillet from heat. Garnish generously with fresh parsley and an extra crack of black pepper.
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15
Serve immediately directly from the skillet, topping each portion with a fried egg.
💡 Chef's Tips
For the absolute best crust, use a heavy cast-iron skillet; it retains heat better than stainless steel. Always par-boil your potatoes; if you start with raw potatoes in the pan, the meat will burn before the potatoes soften. If using canned corned beef, chill it first to make dicing easier, though leftover brisket provides a superior texture. Don't over-salt early on; corned beef varies in sodium, so taste the finished hash before adding final salt. Pat the potatoes extremely dry after boiling; any residual water will steam the hash instead of frying it.
🍽️ Serving Suggestions
Top with a poached or over-easy egg so the runny yolk creates a rich sauce for the crispy potatoes. Serve with a side of buttered rye toast or Irish soda bread to soak up the flavors. A dash of hot sauce (like Tabasco or Cholula) adds a perfect vinegar-kick to cut through the richness. Pair with a robust Bloody Mary or a hot cup of Irish breakfast tea. Serve with a side of chilled pickled beets for a traditional flavor contrast.