There’s honestly no one way to make corned beef hash. While some swear by mixing the vegetables from a corned beef dinner into the hash, others like to finely chop the meat to form patties.
This version is the simple, classic version. While it tastes best with corned beef made with brisket, corned beef used in sandwiches tastes just as good. Boiled starchy potatoes add bulk, red bell pepper adds color and sweetness, and of course, any hash needs to starts with sautéed onions and finish with a runny fried egg.
One thing to remember with this recipe is to use a nonstick frying pan or seasoned cast iron skillet to get a good sear on the potatoes.
1 pound Irish potatoes, peeled and medium dice
2 tablespoons unsalted butter
1 medium yellow onion, medium dice
1 medium red bell pepper, cored, seeded, and medium dice
Freshly ground black pepper
12 ounces cooked corned beef, medium dice
2 tablespoons finely chopped fresh parsley
4 fried eggs, for serving (optional)
Place the potatoes in a medium saucepan, cover with water by about 1 inch, and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until just tender, about 3 minutes. Meanwhile, sauté the onion and pepper.
Melt the butter in a large nonstick skillet or frying pan over medium heat. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Remove the pan from the heat if the potatoes aren’t ready yet.
Drain the potatoes. Add the potatoes and corned beef to the pan and stir to combine. Cook over medium heat until the mixture is golden-brown, stirring and pressing the mixture into the pan with the back of a flat spatula to compact slightly every 5 minutes, 15 to 20 minutes total. When the mixture is almost ready, fry the eggs in a separate pan.
Sprinkle the hash with the parsley and serve with the fried eggs.