A classic skillet comfort dish made with crispy potatoes, savory corned beef, and tender onions, perfect for breakfast, brunch, or dinner.

1 1/2 pounds Yukon gold potatoes, peeled and small diced

1 cup water

1 teaspoon salt, divided

4 tablespoons butter

1 medium yellow onion, diced

1 1/2 pounds cooked corned beef, diced

2 cloves garlic, minced

1/2 teaspoon ground mustard

1/4 teaspoon black pepper

Fresh parsley, chopped (optional garnish)

Eggs, cooked as desired (optional for serving)

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Add diced potatoes, water, and half of the salt to a large skillet. Cover and cook over medium-high heat for 8–10 minutes, until potatoes are just fork-tender.
Drain potatoes, rinse briefly with cold water, and set aside.
In the same skillet, melt the butter over medium heat.
Add the diced onion and cook until softened and translucent.
Add the cooked potatoes, corned beef, and garlic to the skillet.
Season with remaining salt, ground mustard, and black pepper, stirring gently to combine.
Let the mixture cook undisturbed for several minutes to form a crispy crust.
Flip sections of the hash and continue cooking until golden and crispy to your liking.
Remove from heat, garnish with parsley if desired, and serve with eggs on top.

Let the hash sit undisturbed to achieve maximum crispiness.

Yukon gold potatoes hold their shape well, but russet or red potatoes also work.

Reheat leftovers in a skillet for best texture.

Bell peppers or green onions make great additions.