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Crispy Corned Beef Recipe

CRISPY CORNED BEEF
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Craving crispy corned beef? Discover your new favorite recipe! Easy & delicious, make crispy corned beef tonight! Try it today!

Ingredients

Scale
  • Cooked Corned Beef
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 medium Potatoes, small diced and par-cooked
  • 1 medium Bell Pepper, finely diced
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 1/2 teaspoon Salt
  • Hot Sauce (optional)
  • 4 large Eggs
  • 1 tablespoon White Vinegar
  • Pinch of Salt
  • Water

Instructions

  • If using leftover cooked corned beef, ensure it’s completely cooled. Thoroughly drain and pat dry any excess moisture from the beef. Shred the cooked corned beef into small, irregular strands. Finely dice your yellow onion and bell pepper, and mince the garlic cloves. Dice potatoes into ¼-inch pieces, partially boil or steam until just tender, then cool and dry completely.
  • Heat a large, heavy-bottomed skillet or cast iron pan with vegetable oil and unsalted butter over medium-high heat. Once sizzling, add diced onions and bell peppers. Sauté until softened and slightly translucent (about 5-7 minutes). Add minced garlic and cook for another minute until fragrant, being careful not to burn. Remove these aromatics from the pan and set aside, leaving any residual oil behind.
  • Increase the heat slightly. Add shredded corned beef to the hot pan in a single layer, pressing it down lightly. Cook undisturbed for 5-7 minutes until a deep golden-brown crust forms. Flip sections of the corned beef, breaking it up. Sprinkle par-cooked, diced potatoes, smoked paprika, salt, and freshly cracked black pepper into the pan. Continue to cook, stirring occasionally and pressing the mixture down, for 10-15 minutes, or until potatoes are golden and crispy, and corned beef is uniformly crunchy. Reincorporate the sautéed onions, bell peppers, and garlic, stirring until heated through. Taste and adjust seasoning as needed. Add hot sauce if desired.
  • Fill a pot with 3-4 inches of water and add 1 tablespoon of white vinegar per quart of water. Bring to a gentle simmer. Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water, then carefully slide each egg into the center. Cook for 3-4 minutes for a runny yolk. Use a slotted spoon to lift the poached eggs out, draining excess water.
  • Divide the hot, crispy corned beef hash onto individual plates. Place one or two poached eggs atop each serving. Generously sprinkle with finely chopped fresh parsley. Serve immediately.

Notes

Prepare to fall head over heels for this utterly irresistible Crispy Corned Beef recipe, a truly transformative dish that takes humble leftovers to gourmet heights! Imagine perfectly seasoned, tender strands of corned beef, kissed by the pan until each morsel develops an intensely golden, shatteringly crisp exterior, while remaining wonderfully moist and flavorful within.

Find it online: https://thecozycuppa.com/crispy-corned-beef/