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Pioneer Woman Corned Beef Hash

Pioneer Woman Corned Beef Hash - recipe card
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A hearty, golden-brown hash made with tender chunks of corned beef, crisp potatoes, and sweet caramelized onions. This is a classic ranch-style breakfast that’s perfect for using up leftover corned beef, and it’s seasoned simply so the flavors of the beef and vegetables shine through.

Ingredients

Scale
  • 4 medium Yukon Gold potatoes (about 1.5 lb / 680 g), scrubbed and cut into 1/2-inch (1.3 cm) dice
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion (about 6 oz / 170 g), finely diced (about 1 cup)
  • 1 medium red bell pepper, seeded and finely diced (about 1 cup)
  • 1 lb (450 g) cooked corned beef, excess fat trimmed, cut into 1/4-inch (6 mm) cubes
  • 1/2 tsp (2 g) kosher salt
  • 1/2 tsp (1 g) freshly ground black pepper
  • 1/2 tsp (1 g) smoked paprika
  • 1/2 tsp (1 g) garlic powder
  • 1/2 tsp (2 g) Worcestershire sauce (optional)

Instructions

  1. Heat the olive oil in a large (12-inch / 30 cm) cast-iron or heavy-bottomed nonstick skillet over medium heat. Add the diced potatoes in a single layer (crowding will steam them, not brown them) and let them cook undisturbed for 5-7 minutes, until the undersides turn golden brown. Use a thin spatula to turn the potatoes and continue to cook, turning occasionally, for another 5-7 minutes, until they are mostly crisp on all sides and can be pierced with a fork.
  2. Add the finely diced onion and red bell pepper to the skillet with the potatoes. Stir to combine and cook, scraping the bottom, for 3-4 minutes, until the onion becomes translucent and fragrant. The moisture from the vegetables will help lift up any browned bits on the pan—flavor-packed fond.
  3. Add the cubed corned beef, kosher salt, black pepper, smoked paprika, and garlic powder to the skillet. If using Worcestershire sauce for a deeper umami note, add it now. Stir the mixture thoroughly so the seasonings coat the beef and vegetables.
  4. Press the hash down into an even, compact layer in the skillet using a spatula. Let it cook undisturbed over medium heat for 4-6 minutes. This lets the bottom develop a rich, craggy, brown crust—do not stir too early, or the hash will become mushy and lose its crispness.
  5. After 4-6 minutes, flip sections of the hash using a wide spatula, turning over crispy parts to reveal new surface areas. Continue cooking for 5-7 more minutes, flipping occasionally, until the corned beef edges are caramelized and the potato cubes are tender throughout (taste one: the interior should be fluffy, not raw).
  6. Taste the hash and adjust seasoning with salt and pepper. If you like it a little spicy, add a pinch of cayenne or a few dashes of hot sauce at this point.
  7. Remove the skillet from the heat and let the hash rest for 2 minutes. Serve hot, topped with fried or poached eggs, with a side of toasted sourdough—the runny yolk acts like a sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, spread the cooled hash on a baking sheet, freeze until solid, then transfer to a freezer-safe container for up to 2 months. Reheat in a nonstick skillet over medium heat, turning occasionally, until hot and crispy (about 8 minutes), or in the microwave in 1-minute intervals for a softer result. If reheating from frozen, thaw overnight in the fridge before reheating for best texture.

Nutrition

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