How to make it
4 steps. Take it one step at a time.
Place diced potatoes
Place diced potatoes in a pot of salted water. Bring to a boil and cook for 5-8 minutes until slightly tender but not mushy. Drain and set aside.
8 minIn a large skillet, melt the butter
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
5 minAdd the drained potatoes and diced corned beef
Add the drained potatoes and diced corned beef to the skillet. Season with black pepper and additional salt if needed.
Increase heat to medium-high
Increase heat to medium-high. Press the mixture down with a spatula. Cook undisturbed for 5 minutes to develop a brown crust. Flip in sections and cook for another 5 minutes until crispy.
10 min
A little kitchen wisdom
For the best texture, use leftover home-cooked corned beef. If the potatoes aren't browning well, add an extra tablespoon of butter or oil. Pressing the hash down firmly into the pan is the secret to getting that delicious crispy crust.
