How To Cook Corned Beef Hash Crispy

Spring to Recipe

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 we all just crave sometimes. Whether y'all're starting with St. Paddy's leftovers or just tin'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 easy tips
• Tin be made by itself or "toad in the pigsty" style with baked eggs

What you'll need

Here's a glance at the ingredients you'll need to make this recipe.

• I like to use Yukon Gilt potatoes for their first-class ratio of creaminess to starchiness, merely feel free to substitute a starchy diversity like Russets or Idahos if that'southward what you lot've got. You lot can too make this hash from the leftovers of a boiled dinner, including here any starchy vegetables you lot used in that location.
• Employ a medium yellowish onion or, as I've done in the photos, two medium shallots.
• Skilful quondam light-green bell pepper bulks up the hash with colorful, gently flavorful nutrition. For a slightly spicy twist, substitute a poblano pepper.
• Hash is ordinarily made from cooked corned beef leftovers, only if y'all feel similar starting from scratch, you tin can use a adept-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 lot can substitute another oil that has similar properties, such equally canola, sunflower, peanut, corn, or vegetable oil blend. The butter, dotted on earlier baking, adds tons of great season. I use a cultured, salted, grass fed version. This sounds fancy only doesn't have to be. Kerrygold, for example, is sold at many supermarkets. If you need to avoid butter for whatsoever reason, y'all can omit it.
• A generous sprinkle of sliced scallion brightens upwardly the colour and season afterward cooking.

How to make it

Here's an overview of what yous'll do to make a bully batch of this crispy corned beef hash recipe. You tin meet the steps in action in the video that accompanies this mail, and get all the details in the recipe menu beneath.

1. First you'll boil the potatoes in well-salted water until just tender. Then you'll dry them well co-ordinate to one of the methods below.
2. Cook the onion and greenish pepper in a cast-atomic number 26 skillet until tender and lightly browned.
3. Add together the cooked corned beefiness and potatoes and stir well. Press into an fifty-fifty layer in the pan. Dot with the butter.
4. Place in the center of a 450°F oven and bake for xx 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 up when yous fry them. Drying out that layer earlier frying makes things even better. You've got a couple of easy options.

• If you've got an extra 30 minutes, spread the cooked potatoes on a baking canvas lined with a few layers of paper towels. Gently but thoroughly pat them dry out. Place the baking sheet, uncovered, in the fridge for xxx minutes (upward to overnight).
• If yous're curt on fourth dimension, skip the fridge and just pat them dry after draining.
• Starting with leftovers? Yet become ahead and dry out them with ane of the methods above.

How to serve information technology

Corned beefiness hash is corking topped with poached, fried, or baked eggs. You can cook them separately or follow this method: Before transferring to the oven, employ the dorsum of a spoon to create divots in the hash. Fissure an egg into each 1, and bake as directed.

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

Good tips and FAQs

Tin I utilise this recipe to make sweet potato corned beef hash?

You tin can. But substitute sweet potatoes for some or all of the Yukon Golds and proceed with the recipe every bit directed.

Can I substitute other root vegetables?

Definitely. For a more elevated accept on corned beef hash, utilise a mix of root vegetables. Call back turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You lot can include minor amounts of these forth with potatoes, or substitute entirely.

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

Hash is at its all-time straight out of the oven. You tin do all the prep, including the stovetop cooking, in advance — but don't pop it into the oven until shortly before serving.

Leftovers will continue 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 beef recipes

• Baked corned beef
• Reuben sandwich

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Full Fourth dimension i hr 15 minutes

Ingredients

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

Instructions

1. Peel the potatoes and cut into ½-inch dice. (Maybe expect at a ruler for reference — this is smaller than y'all may think.)
2. Identify potatoes and the tablespoon of salt into a medium pot and cover by at to the lowest degree an inch with cold water.
3. Bring to a eddy, then simmer until just barely tender. Drain well.
4. Dry the potatoes well. If you've got 30 minutes, spread the cooked potatoes on a baking sheet lined with a few layers of newspaper towels. Gently but thoroughly pat them dry out. Identify the blistering sheet, uncovered, in the refrigerator for 30 minutes (up to overnight). If you lot're brusque on fourth dimension, skip the fridge and just exercise a practiced job patting them dry after 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 rut on the stovetop.
7. Add onion, green pepper, and remaining ½ teaspoon salt. Cook, stirring from fourth dimension to time, until tender, about five minutes.
8. Add corned beef, potatoes, and pepper. Stir well and and then press into a uniform layer in the pan. Cook undisturbed for a infinitesimal or two to give the browning a kickstart on the underside.
9. Dot the top of the hash with the diced butter.
10. Transfer to oven and broil for 20 minutes. (Encounter annotation 8.)
11. Sprinkle with the scallions and serve.

Notes

1. Small dice means about ¼ inch.
2. I like to utilise Yukon Gilded potatoes for their fantabulous ratio of creaminess to starchiness, merely feel free to substitute a starchy variety like Russets or Idahos if that's what y'all've got. You tin can also make this hash from the leftovers of a boiled dinner, including here whatsoever starchy vegetables you used there.
3. For a slightly spicy twist, substitute a poblano pepper.
4. If y'all don't accept leftover corned beefiness, you can use a good-quality corned beef 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 utilize a mix of root vegetables. Call back turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You can include small amounts of these along with potatoes, or substitute entirely.
6. Hash is at its best straight out of the oven. You can do all the prep, including the stovetop cooking, in advance — just don't pop information technology into the oven until shortly before serving.
7. Leftovers volition go on well in an airtight container in the fridge for a week. Reheat in the microwave or reheat and recrisp in a skillet.
8. Corned beef hash is great topped with poached, fried, or baked eggs. Y'all can cook them separately or follow this method: Earlier transferring to the oven, use the back of a spoon to create divots in the hash. Scissure an egg into each one, and bake equally directed.
9. Feeling fancy? Pinnacle the whole situation with our super-popular, couldn't-be-easier immersion blender hollandaise.

Nutrition Data:

Yield:

four

Serving Size:

1
Amount Per Serving: Calories: 432 Total Fat: 24g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 71mg Sodium: 881mg Carbohydrates: 41g Fiber: 5g Sugar: 4g Protein: 15g

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