Ingredients:

  • 1 lb cooked corned beef, diced into 1/2 inch cubes
  • 1.5 lbs Yukon Gold or Russet potatoes, diced into 1/2 inch cubes
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, diced
  • 3 tbsp unsalted butter
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried thyme
  • Black pepper to taste
  • 2 tbsp beef broth

Instructions:

  1. Place your 1.5 lbs of diced potatoes in a pot of salted water. Bring to a boil and cook for 5 minutes until just tender but not falling apart.
  2. Drain the potatoes and let them sit in the colander for 3 minutes. Shake them occasionally until the surfaces look dull and starchy.
  3. Melt 1 tbsp of butter in the skillet. Add the chopped onion and green pepper. Cook for 5 minutes until the onions are translucent and slightly golden.
  4. Stir in the 1 lb of diced corned beef. Sauté for 3 minutes until the beef fat begins to render and glisten.
  5. Clear a space in the center and add the remaining 2 tbsp of butter. Dump in the potatoes and toss to coat with the beef and onions.
  6. Sprinkle the 1/2 tsp smoked paprika, 1/4 tsp dried thyme, and black pepper over the pan.
  7. Using your spatula, press the mixture down firmly into a flat cake. Turn the heat to medium high.
  8. Leave it completely alone for 6 to 8 minutes until you hear a frantic sizzling and see the edges darkening.
  9. Flip the hash in large sections. Pour the 2 tbsp of beef broth around the edges of the pan. It will hiss and steam.
  10. Press down again and cook for another 5 minutes until the bottom is shatter crisp and the potatoes are buttery.