Homemade Corned Beef Hash Recipe

Ingredients

Here's everything for this homemade corned beef hash, with a few notes on what each ingredient does.

Yukon Gold potatoes: These have a creamy texture that holds up beautifully in the skillet without falling apart. They also develop the best golden crust.

Yellow onion: Adds sweetness and depth of flavor as it caramelizes with the butter.

Salt: Divided between the boiling water and the final seasoning to build flavor throughout.

Olive oil: Used for browning the corned beef and cooking the potatoes. Helps create those crispy edges.

Chopped cooked corned beef: The star of the dish. Leftover brisket works best, but deli corned beef is a solid substitute.

Butter: Adds richness and helps the onions and potatoes caramelize beautifully.

Freshly cracked black pepper: Brings a little heat and balances the saltiness of the corned beef.

Garlic powder: Adds a subtle savory note without overpowering the other flavors.

Smoked paprika: This is the secret ingredient. It adds a gentle smokiness that makes the whole dish taste more complex.

How to Make Corned Beef Hash

Let me walk you through each step so your corned beef hash turns out crispy and delicious.

Prepare Potatoes & Onion: Wash, peel, and dice your potatoes into bite-sized pieces. Dice the onion and set everything aside so it's ready to go.

Par-boil Potatoes: Place the potatoes in a large pot and cover them with water. Add 1 teaspoon of salt. Bring everything to a boil over high heat, then reduce to medium-high and let the potatoes cook for 5 minutes. Drain them well in a colander - you want them mostly dry so they crisp up nicely.

Cook Corned Beef: Heat your skillet over medium heat and add half a tablespoon of olive oil. Add the corned beef and let it brown lightly on all sides for 5 to 6 minutes. Don't stir too much - those browned bits add flavor. Remove the beef and set it aside.