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Crispy Corned Beef Hash Recipe for the Best Rustic Breakfast

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This crispy corned beef hash is a hearty, rustic breakfast classic featuring golden potatoes, savory corned beef, sweet onions, and runny fried eggs. Perfect for lazy weekends or brunch, it delivers diner-style crunch and comfort with simple ingredients and easy steps.

Ingredients

Scale
  • 3 medium russet potatoes (about 1 pound), peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 12 ounces cooked corned beef, chopped (or one can, diced)
  • 1 small red bell pepper, diced (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons neutral oil (canola or vegetable)
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper, to taste
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • 4 large eggs
  • Fresh parsley or chives, for garnish (optional)

Instructions

  1. Peel and dice potatoes into 1/2-inch cubes. Rinse in cold water to remove excess starch, drain, and pat completely dry with paper towels.
  2. Dice onion and bell pepper (if using). Mince garlic. Chop or dice corned beef into bite-sized chunks.
  3. Heat a large skillet over medium-high heat. Add butter and oil; swirl until melted and hot.
  4. Spread potatoes in an even layer in the skillet. Cook undisturbed for 5-6 minutes until bottoms are golden and crispy.
  5. Flip potatoes and cook another 4-5 minutes, stirring occasionally, until mostly tender and browned.
  6. Stir in diced onion and bell pepper. Sauté for 3-4 minutes until just softened. Add garlic and cook for 30 seconds until fragrant.
  7. Add chopped corned beef and smoked paprika. Spread evenly and let sizzle undisturbed for 3-4 minutes to form a crust, then gently stir. Repeat for extra crispiness if desired.
  8. Season with salt and black pepper to taste. Drizzle apple cider vinegar over the hash and toss gently.
  9. In a separate nonstick pan (or push hash to one side if skillet is large enough), add a bit of oil and crack in eggs. Cook to your liking (about 2-3 minutes for runny yolks).
  10. Spoon hash onto plates and top each serving with a fried egg. Sprinkle with chopped parsley or chives if desired. Serve immediately.

Notes

For extra crispiness, make sure potatoes are very dry before cooking and don’t overcrowd the pan. Use a hot pan and enough oil. Season at the end, as corned beef is salty. Customize with sweet potatoes, extra veggies, or cheese. Leftovers reheat best in a skillet. For gluten-free, check your corned beef label.

Nutrition

Keywords: corned beef hash, crispy hash, breakfast, brunch, skillet, potatoes, eggs, rustic, diner-style, comfort food

Find it online: https://prismtaste.com/crispy-corned-beef-hash-recipe-for-the-best-rustic-breakfast/