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Corned Beef Hash Recipe, How to Make Crispy Corn Beef Hash

Updated on January 18, 2012

Crispy potatoes, sweet onion and peppers, spiced corned beef - what's not to adore about corned beef hash? It has such a pedestrian name, but can hit the divine.

If you want to see how easy it is to make your own corned beef, check out the instructions here. It's super easy and the flavor payoff is huge. You can use store bought as well - no problem at all. Give yourself half an hour and the most important meal of the day will get you started with a full tummy and happy mood.

Layer in potatoes, onions and peppers.
Layer in potatoes, onions and peppers.
Top with a layer of corned beef.
Top with a layer of corned beef.
Allow the hash to cook until crispy on the bottom and edges.
Allow the hash to cook until crispy on the bottom and edges.
What you're looking for when you flip - crispy potatoes!
What you're looking for when you flip - crispy potatoes!

2 medium russet potatoes, grated

1/2 yellow onion, diced

1/2 red pepper, diced - green or yellow work just fine

2 cups corned beef, diced

1 tsp salt

1 tsp freshly cracked black pepper

1 tsp garlic powder

1 tsp onion powder

3-4 sprigs fresh thyme, stripped

1 tsp olive oil

3-4 eggs

Salt and pepper to taste

1 Tbl butter

Chopped parsley for garnish

  1. Heat oil in a large skillet over medium heat. I like cast iron, but you can use anything. Place grated potatoes in a single layer in bottom of pan, pressing down with a spatula.
  2. Sprinkle onion and bell pepper over the potatoes, pressing down to 'embed' them into the potatoes.
  3. Season the potato mixture with the salt, pepper, garlic powder and onion powder, distributing the spices evenly. Sprinkle with the fresh thyme leaves.
  4. Add corned beef to the top of the potato mixture in an even layer. 
  5. Allow the mixture to cook, untouched for at least ten minutes. Don't stir it - leave it in the layers you made. This will ensure that the potatoes will get crispy. At ten (maybe a little longer) minutes, check the edges by lifting a little with a spatula. The bottom should have crisped and started to form a 'cake' - so that you'll be able to turn the entire thing in a single piece. This will let both sides get crispy. Alternately, you can flip it and then stir - you'll still have crispy bits. 
  6. Cook the second side for ten minutes for - making sure that the potatoes are cooked through. This is where the medium heat is important - so that the potatoes cook through, while getting crispy on the outside without burning. Taste a little piece at this point, and adjust the salt and pepper to your taste. 
  7. Preheat a second skillet - non stick - over medium low heat. Add butter and allow it to melt until foamy.
  8. When golden brown and crispy on the second side, remove to a platter. Keep it in a warm oven -
  9. Crack eggs, two at a time into the foamy butter. Cook until the white is set, but the yolk is still runny - sunny side up. Or flip it for just a couple of seconds for over easy. You want the yolk very runny. Salt and pepper the egg very lightly.
  10. To serve, put a couple of big spoonfuls of the corned beef hash onto a plate. Gently top with a fried egg, and sprinkle with parsley.


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