📝 About This Recipe
This elevated take on a classic Irish-American comfort food transforms humble ingredients into a masterpiece of texture and savory depth. We swap the heavy butter for high-smoke point oils to achieve a shatteringly crisp potato crust while keeping the dish entirely dairy-free. Featuring tender, salt-cured brisket and a melody of caramelized aromatics, this hash is the ultimate soul-warming brunch for a slow weekend morning.
🥗 Ingredients
The Foundation
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 3 cups Cooked corned beef (diced into 1/2-inch cubes; leftovers work best)
- 1 large Yellow onion (finely diced)
- 1 medium Red bell pepper (seeded and diced)
Sauté & Seasoning
- 3 tablespoons Extra virgin olive oil (divided)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Smoked paprika (for a hint of woodsy depth)
- 1/2 teaspoon Dried thyme (rubbed between palms to release oils)
- 1 tablespoon Worcestershire sauce (ensure brand is dairy-free/anchovy-based)
- 1/2 teaspoon Kosher salt (adjust based on saltiness of the beef)
- 1 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh parsley (finely chopped)
- 2 pieces Green onions (thinly sliced on the bias)
- 4 large Eggs (optional, for serving)
- 1 dash Hot sauce (optional, for serving)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of cold, salted water. Bring to a boil and simmer for 5-7 minutes until they are just barely tender but still hold their shape. Drain thoroughly.
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2
Spread the par-boiled potatoes out on a paper towel-lined baking sheet and pat them dry. This is the secret to achieving a crispy exterior rather than a mushy texture.
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3
Heat 2 tablespoons of olive oil in a large (12-inch) cast-iron skillet over medium-high heat until shimmering.
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4
Add the potatoes to the skillet in a single layer. Let them cook undisturbed for 5 minutes to develop a golden-brown crust.
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5
Toss the potatoes and add the diced onion and red bell pepper. Drizzle with the remaining 1 tablespoon of oil if the pan looks dry.
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6
Sauté the vegetables for 6-8 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
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7
Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until the spices are fragrant.
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8
Fold in the diced corned beef. Use your spatula to press the mixture down firmly into the skillet, creating a flat 'cake'.
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9
Reduce heat to medium. Cook for 5 minutes without stirring, allowing the bottom to brown and the beef fat to render into the potatoes.
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10
Drizzle the Worcestershire sauce over the top and season with black pepper. Carefully flip the hash in sections to brown the other side for another 5 minutes.
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11
Taste the hash before adding salt, as corned beef is naturally very salty. Adjust seasoning as needed.
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12
If serving with eggs, use the back of a spoon to create four small wells in the hash. Crack an egg into each well, cover the skillet with a lid, and cook for 3-4 minutes until the whites are set but yolks remain runny.
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13
Remove from heat. Garnish generously with fresh parsley and sliced green onions.
💡 Chef's Tips
For the crispiest results, always use leftover corned beef that has been chilled; it holds its shape better than warm, fresh beef. Don't skip the par-boiling step for the potatoes, as it ensures the inside is fluffy while the outside gets crunchy. If you don't have a cast-iron skillet, use the heaviest non-stick pan you own to prevent the potatoes from tearing. Avoid stirring too often; the 'magic' happens when the hash sits undisturbed against the hot surface of the pan. If your corned beef is particularly lean, you may need an extra tablespoon of oil to prevent sticking.
🍽️ Serving Suggestions
Serve with a side of spicy brown mustard or dairy-free horseradish aioli for a classic flavor pairing. Pair with a crisp, cold glass of tomato juice or a spicy Bloody Mary (ensure the mix is dairy-free). A side of wilted garlicky kale or spinach adds a nice touch of bitterness to cut through the rich beef. Top with sliced avocado for extra creaminess without the need for cheese or butter. Serve alongside thick slices of toasted rye bread (check ingredients for dairy-free compliance).