Step by step

Method

4 steps

1. 1

   Heat 3 tablespoons vegetable oil in a large skillet (cast-iron is ideal) over medium heat. Cook 1 small diced yellow onion and 1 diced green bell pepper 5–6 minutes until soft and the onion turns translucent.

2. 2

   Add 1½ lb diced cooked potatoes, 3 cups chopped cooked corned beef, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika. Toss to combine, then press into an even layer so the bottom can crisp.

3. 3

   Cook without stirring 6–8 minutes until you hear a steady sizzle and the bottom is deep golden when you peek with a spatula. Flip in large sections and cook another 5–6 minutes until more edges are crisp.

4. 4

   Make 4 wells in the hash, crack in 4 large eggs, cover, and cook 3–5 minutes until the whites are set and yolks are as runny as you like. Finish with chopped parsley. You want crispy corned beef hash with browned potatoes and set eggs — not a steamed mushy pile or pale soft hash.