Crispy Corned Beef Hash (Leftover Corned Meat Recipe)
The best leftover corned meat recipe crispy, golden potato and corned beef hash topped with a runny fried egg. One skillet, 30 minutes.
Servings: 4
Calories: 380kcal
Ingredients
- 2 cups leftover corned beef, chopped or shredded
- 1 lb Yukon Gold potatoes, diced ½-inch
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
- Salt to taste
- 4 large eggs (optional)
- 2 tbsp fresh chives or parsley, chopped
Instructions
- Boil diced potatoes in salted water until just fork-tender. Drain and spread on a towel to dry completely.
- Heat butter and olive oil in a cast-iron skillet over medium-high heat until butter is melted and nutty-smelling.
- Sauté onion until golden and translucent. Add garlic and stir until fragrant.
- Add potatoes in a single layer. Press flat and cook undisturbed until a deep golden crust forms on the bottom. Flip and repeat.
- Sprinkle in smoked paprika and thyme. Toss until spices are fragrant.
- Add corned beef, fold in, press flat. Cook undisturbed until the bottom is crispy and crackly. Flip and crisp the other side.
- Season with pepper and salt to taste.
- Fry eggs separately in butter until whites are set and yolks are still runny.
- Top each serving with an egg, garnish with chives, and serve immediately.
Dry your potatoes thoroughly after boiling this is the #1 secret to crispy hash. Don't stir too often, let the crust form. Taste before salting corned meat is already well-seasoned.