Why You’ll Love this Crispy Skillet Corned Beef Hash
When you’re looking for the ultimate comfort food that combines crispy edges with savory satisfaction, this Skillet Corned Beef Hash delivers on all fronts. I’m talking about a perfect marriage of tender corned beef, soft cabbage, and bell peppers, all crisped to golden perfection in butter.
What makes this recipe special? It’s the double-pressing technique that creates those irresistible crispy edges while keeping everything moist inside. Plus, those fresh herbs—thyme and oregano—add a sophisticated touch to what’s traditionally a simple dish. Need to use up leftovers? This hash transforms yesterday’s corned beef dinner into today’s showstopper breakfast.
What Ingredients are in Crispy Skillet Corned Beef Hash?
Creating this crispy, savory hash is all about combining rich, salty corned beef with just the right aromatics and herbs. The magic happens when everything melds together in a hot skillet, creating those irresistible crispy edges we all crave.
I’m particularly fond of how the butter brings everything together, creating a golden crust that’s absolutely worth the wait. The ingredient list is straightforward, using simple components that work harmoniously.
- 3 tablespoons unsalted butter
- 1 cup finely chopped red bell pepper
- 2 minced garlic cloves
- 5 cups cooked, well-drained leftover corned beef with cabbage
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
The key to success with this recipe lies in that “NO LIQUID!!!!” warning—truly, draining your leftover corned beef thoroughly is non-negotiable for achieving those crispy edges.
The fresh herbs really do make a difference here, though dried would work in a pinch (just use about one-third the amount). And while the recipe calls for red bell pepper, you could certainly substitute green or even add some diced onion if that’s more your style.
Flexibility is the beauty of hash—it welcomes personalization while maintaining its comforting essence.
How to Make this Crispy Skillet Corned Beef Hash
Making this hash is all about patience and technique—trust me, those crispy edges are worth every minute.
Start by melting 3 tablespoons of unsalted butter in a 12-inch cast iron skillet over medium heat. The cast iron is non-negotiable here, folks. Nothing else creates that perfect crust we’re after. Once the butter is bubbling away, add 1 cup of finely chopped red bell pepper and let it cook until it just starts to brown, about 5-6 minutes. This slight caramelization adds a subtle sweetness that balances the salty corned beef beautifully.
Next comes the flavor explosion. Add 2 minced garlic cloves (don’t burn them!), 5 cups of well-drained leftover corned beef with cabbage (remember, dryness is key), 1/2 teaspoon chopped fresh thyme, 1/2 teaspoon chopped fresh oregano, and 1/4 teaspoon freshly ground black pepper. Stir everything together until well combined, then—and this is the secret to crispy hash—spread the mixture evenly across the pan and press down firmly with your spatula.
Now for the weighted cooking method: place a heavy lid, heatproof plate, or second pan directly on top of the hash. This weight forces constant contact with the hot skillet, creating that golden crust we’re after. Let it cook undisturbed for about 10 minutes.
The final step requires a bit of faith. After those initial 10 minutes, remove the weight, give everything a good stir to redistribute, then press down again and replace the weight. Another 5-6 minutes, and you’ll be rewarded with perfectly browned, crispy-edged corned beef hash that’s ready to be served immediately.
I like to create a little well in the center and drop an egg in for the last few minutes of cooking, but that’s just me getting fancy.
However you serve it, this hash deserves to be eaten while hot and crispy, preferably with strong coffee and good company.
Crispy Skillet Corned Beef Hash Substitutions and Variations
While that perfect crispy crust is the hallmark of traditional corned beef hash, let’s shake things up with some creative substitutions and variations.
Don’t have red bell pepper? Green or yellow work beautifully, or try diced carrots for sweetness. Swap the butter for duck fat—trust me, it’s game-changing.
No leftover corned beef? Pastrami or roast beef make delicious alternatives.
For a breakfast twist, create a well in the center of your crispy hash and crack in an egg during the final minutes of cooking.
Or go international with curry powder, garam masala, or smoked paprika to transform the flavor profile completely.
What to Serve with Crispy Skillet Corned Beef Hash
What could possibly elevate your crispy skillet corned beef hash to the next level?
I’m thinking a perfectly poached egg on top, where the runny yolk creates a luscious sauce when broken. Trust me, it’s life-changing.
For drinks, hot coffee or a spicy Bloody Mary makes this a brunch favorite.
Add simple sides like buttered toast, fresh fruit, or tangy pickles for contrast.
And don’t forget hot sauce!
I keep several varieties nearby—each offering a different heat level and flavor profile to complement those crispy, savory bites of hash.
Final Thoughts
After mastering this crispy skillet corned beef hash, you’ll find it becomes a staple in your breakfast rotation.
There’s something magical about that perfect balance of textures—crispy edges giving way to tender bits of corned beef and cabbage, all bound together with those aromatic herbs.
I’m particularly fond of how versatile this recipe is. Got leftover potatoes? Throw them in.
Prefer a runny egg on top? Why not? The cast iron skillet really is non-negotiable though, creating that unbeatable crust that makes this hash truly crave-worthy.
For a more elevated dish, consider adding Italian seasoning to bring warmth similar to Chicken Alfredo’s flavor profile.
For a complete meal option, serve alongside wholewheat bread and a fresh green salad, similar to how you might enjoy an omelette.
