Corned Beef Hash Skillet

There's something deeply satisfying about the sound of potatoes hitting a hot skillet, that immediate sizzle that promises comfort food is on the way. I started making corned beef hash on Sunday mornings when I wanted something that felt indulgent but still used up leftovers from Friday's dinner. The first time I got the hash truly crispy, with those golden brown edges and a soft poached egg on top, my roommate actually asked what restaurant I'd ordered from.

Last winter, my sister came over after a particularly rough week at work, and I made this for her without saying much. She took one bite, closed her eyes, and said this was exactly what she needed—no fancy presentation, just honest food that tastes like someone cares. Now whenever she visits, she asks if it's hash day before she even takes off her coat.

Ingredients

• 2 cups cooked corned beef, diced: Leftover corned beef from a boiled dinner works perfectly here, and the seasoning from the original cooking adds depth
• 2 tablespoons unsalted butter: Butter helps everything brown beautifully and adds that rich flavor oil alone can't achieve
• 1 medium yellow onion, finely chopped: The onion becomes sweet and tender as it cooks, balancing the salty beef
• 1 red bell pepper, diced: Adds a subtle sweetness and pretty color that makes the dish feel special
• 3 cups russet potatoes, peeled and diced into 1/2-inch cubes: Russets have the right starch content to get crispy outside while staying fluffy inside
• 2 cloves garlic, minced: Add this toward the end so it doesn't burn and turn bitter
• 2 tablespoons fresh parsley, chopped: Fresh parsley brings a bright, herbaceous note that cuts through the richness
• 1/2 teaspoon smoked paprika: This ingredient is what makes people ask what your secret is
• 1/2 teaspoon freshly ground black pepper: Freshly cracked pepper makes a noticeable difference here
• 1/2 teaspoon kosher salt: Start with less since corned beef is already salty, then adjust at the end
• 1/4 teaspoon dried thyme: Earthy thyme pairs beautifully with both beef and potatoes
• 4 large eggs: Room temperature eggs poach more evenly, so take them out of the fridge about 20 minutes before cooking
• 1 tablespoon white vinegar: Helps the egg whites set quickly and keeps them from spreading too much
• Hot sauce: A dash of your favorite hot sauce wakes everything up

Instructions

Build your flavor foundation:

Heat butter in a large, heavy skillet over medium heat until it foams slightly. Add the onions and bell pepper, sautéing for about 4 minutes until they're softened and fragrant.

Get the potatoes started:

Add the diced potatoes to the skillet, stirring occasionally. Let them cook for 10 to 12 minutes until they're golden on the edges and fork-tender.

Add the aromatic finish:

Stir in the garlic and cook for just 1 minute until it becomes fragrant. Watch carefully so it doesn't brown and turn bitter.

Create the crispy magic:

Add the diced corned beef, smoked paprika, black pepper, salt, and thyme. Stir everything together, then press the mixture into an even layer. Let it cook undisturbed for 4 to 5 minutes to develop a crispy bottom, then stir and press again to crisp more surfaces.

Prep the poaching water:

While the hash crisps, bring a large saucepan of water to a gentle simmer—not a rolling boil. Add the vinegar to help the eggs hold their shape.

Master the whirlpool technique:

Crack each egg into a small bowl first. Create a gentle whirlpool in the simmering water with a spoon, then slide in the eggs one at a time. Poach for 3 to 4 minutes for runny yolks.

Rest and drain:

Lift the eggs out with a slotted spoon and let them drain briefly on a paper towel. This prevents water from pooling on your plate.

Bring it all together:

Taste the hash and adjust the seasoning if needed. Divide among plates, top each serving with a poached egg, and sprinkle with fresh parsley.

Save

This dish became my go-to after I hosted a brunch and watched three different people close their eyes at the first bite. There's something about breaking that yolk and watching it coat everything that makes even a regular Saturday feel like a celebration.

Getting the Perfect Crisp

I learned the hard way that overcrowding the skillet keeps hash from getting crispy. If you're doubling the recipe, cook in batches or use two pans. The steam needs somewhere to go, or you'll end up with steamed potatoes instead of the golden crust that makes this dish sing.

Egg Poaching Confidence

The whirlpool method changed everything for me. That gentle swirling motion helps the egg white wrap around the yolk instead of spreading into wispy strands. Don't stress if your first egg isn't perfect—mine weren't either, and they still tasted delicious.

Make It Your Own

Sometimes I swap half the russet potatoes for sweet potatoes when I want something slightly sweeter. The smoked paprika bridges the gap beautifully, and the color variation makes the dish feel even more special.

• Add a pinch of cayenne if you like heat that sneaks up on you
• Toasted sourdough on the side isn't optional—it's essential for sopping up those yolks
• If using canned corned beef, rinse it first and skip the added salt

Save

There's something wonderfully honest about a dish that takes simple ingredients and turns them into something that makes people pause and appreciate the moment. That's the kind of cooking I want to fill my kitchen with.

Recipe FAQ

→ How do I get the hash crispy?

Press the hash mixture into the skillet and cook undisturbed for several minutes before stirring to develop a crispy crust on the bottom and edges.

→ What’s the best way to poach eggs?

Simmer water gently with a splash of vinegar, create a whirlpool, and slide eggs in gently. Cook 3-4 minutes for runny yolks or longer for firmer ones.

→ Can I use canned corned beef?

Yes, but reduce added salt since canned corned beef can be saltier than fresh cooked meat.

→ What sides pair well with this dish?

Toasted sourdough or your favorite crusty bread complement the rich skillet flavors well, perfect for mopping up yolk and juices.

→ Any tips for extra flavor?

Add a pinch of cayenne for heat or swap some potatoes with sweet potatoes for a subtle sweetness and color contrast.