Crispy Corned Beef Recipe
So, This Is My Crispy Corned Beef Story
You know how some recipes just sneak into your regular rotation? This crispy corned beef recipe started as a weird kitchen experiment if I’m honest—one evening after rummaging through the fridge, spotting leftover corned beef eyeing me with that “use me or lose me” look. Suddenly, I remembered how my dad used to fry up whatever he could find on Sunday mornings, and corned beef was his secret MVP (sorry, but the eggs always played second fiddle in our kitchen). Anyway, after some trial, a definite error or two, and one actual burnt pan, I landed on this method. Now, it’s requested at family brunch almost as much as my questionable pancakes. Also: there’s something about the sizzle that just makes me happy. I know, I should probably get more hobbies!
Why This Recipe Wins at My House
I make this when my family basically refuses to look at another sandwich, or when I need something that feels cozy but still only uses whatever’s left in the fridge. My bunch goes crazy for the crispy bits (they call dibs on the corners, the cheeky so-and-sos). I’m not gonna lie, I used to hate how greasy it could get (scrubbing pans forever? No thanks). But after trying a baking sheet instead of a frying pan that one time—yep, definitely less mess, or at least less smoke. Oh! And if you’ve ever had a day where nothing went right, hearing that crunchy edge as you scrape it off the pan…it just hits different. Trust me on this one.
What You Need (Substitutions? Yep—Done ’em All)
- 1 can of corned beef (about 340g)—I genuinely use whatever’s on offer, but my gran swears by Princes. Honestly, store brand is fine in a pinch.
- 1 small to medium onion, diced—I sometimes use red onion if that’s all I’ve got, or shallots, or skip it (but it’s better with).
- 2-3 medium potatoes, peeled and diced—I’ve used leftover roasties from Sunday lunch; slightly different texture but still works.
- 1 large egg—optional but makes it more ‘brunchy’ (I forget half the time, and no one’s complained yet)
- A good glug of vegetable oil (about 2 tablespoons, but hey, eyeball it)
- Salt and black pepper—use a smidge; you can always add more later
- Optional extras: splash of Worcestershire sauce, handful of frozen peas, or a bit of grated cheddar on top for proper comfort food vibes
Here’s (Roughly) How You Make It
- Get the potatoes sorted: Boil the diced potatoes until they’re just tender—like, you can poke them but they still hold shape. Takes about 8-10 minutes, but sometimes I just poke one with a fork until it ‘gives’—very technical, I know.
- Dry ’em: If you’ve got time, let them dry a bit (less steam = more crisp). But honestly, half the time I just drain and get going.
- Fry onion: Heat the oil in a big frying pan or skillet over medium heat; drop those onions in, and fry until soft and golden. (This is the part where I usually taste a bit and maybe eat more than I should.)
- Smash & mix: Open your corned beef (good luck—those cans are a menace), chop or break it up, and add it to the pan with the onions. Mash it together; I use a wooden spoon, but a fork’s fine. And—don’t worry if it looks a bit weird at first, it always does.
- Add potatoes: Toss in your potatoes, and gently mash/stir so everything mingles. You want some chunks, you want some mush; it’s a Goldilocks situation.
- Cook: Flatten the mixture into an even layer, press it a bit so it crisps, and let it sit. Seriously, don’t stir too soon—give it 5-8 minutes until the bottom is golden and (here comes the best word) crispy. Flip big sections or use a fish slice to turn it over in pieces. It’ll break apart, and that’s fine. Repeat on the other side, or until the level of crispiness makes your heart sing.
- Add egg (if you want): You can crack an egg right on top for the last 3 minutes and cover so it steams a bit. Or just cook in another pan at the same time (one less thing to flip and break).
- Season and serve: Sprinkle over salt, lots of pepper, maybe a dash of Worcestershire, and serve hot. Or warm. Honestly, it’s even not-bad cold straight from the fridge. I’d never recommend that (but I’ve done it…)
Some Things I’ve Learned the Hard Way
- If you crowd the pan, it won’t crisp up—trust me, I’ve tried to cook double portions and ended up with a soggy potato situation.
- Let the mixture SIT. Flipping constantly means nothing gets that golden edge we’re after—be patient (I know, it’s hard).
- I find it tastes even better the next day, straight out the fridge or reheated in the oven for 10 minutes at 180C.
- Leftover bits make a weirdly good sandwich filling (with mustard, if that’s your thing).
Variations I’ve Actually Tried (For Better or Worse)
- Added diced bell pepper for sweetness—pretty good, but the kids picked them all out (should’ve chopped smaller).
- Swapped corned beef for leftover roast beef—still good, just not as crispy; a bit “stewy.”
- Used sweet potatoes—much softer texture, kind of odd but not bad if you’re adventurous.
- Tried it with tinned tomatoes—not for me. Way too wet. Stick to the basics.
Stuff You Need (and What to Do If You Don’t Have It)
- Big frying pan or non-stick skillet—if your pan sticks, line it with baking paper (or tinfoil in a pinch; just don’t use high heat or you’ll have a whole new problem).
- Wooden spoon or spatula—although last time mine was in the dishwasher so I used a butter knife and it still did the job. The main thing is, you want something to bash and flip the mixture.
- Pot for boiling potatoes—seen people microwave the cubes in a bowl of water, too; works if you’re really short on time
Keeping Leftovers (If Any Even Exist)
This stuff keeps in a covered container in the fridge for up to three days—though honestly, in my house it never lasts more than a day! I reheated in a pan or oven at 180C, and it actually seems to get even crispier the second time. You can freeze it, but sometimes it gets a bit watery when defrosted, just so you know.
How We Serve It (Family Traditions and a Weird Digression)
We’re big on serving this with a fried egg on top and lashings of ketchup—yeah, I know, not fancy but it works. My sister swears by a splash of vinegar (she says it “cuts the richness,” but I think she just likes vinegar on everything). Sometimes we serve with baked beans; sometimes, just with a mug of very strong tea. Once, someone brought hot sauce to the table, and, well, that batch disappeared fast.
Random aside: once, my neighbor served it with sliced avocado and called it “fusion”—I’m still on the fence, but you do you!
Some Pro Tips (Learned the Hard Way…)
- I once tried to do the whole thing in the oven—turned out a bit too soft and less crispy. Actually, it works better with some direct heat from the pan, but if you really want less mess, finish under a grill for the last minute or two.
- Don’t rush the crisping step—got impatient, cranked up the heat, and basically carbonized the whole bottom. Medium heat is your friend here.
- Sprinkle Cheese on top at the very end so it melts but doesn’t get rubbery.
Real-World FAQs (Yes, These Came Up For Real!)
- Can I make this without potatoes? You could, but it’ll be much denser (like, “meaty brick” levels dense). Maybe try including some leftover rice instead—I did that once and it sorta worked!
- Is it okay to use frozen onions? Yup; I’ve been there, no one noticed. Actually, sometimes I think they brown a little faster.
- What’s the best way to get it extra crispy? Don’t overcrowd the pan and don’t stir much. A hot oven finish helps too, but nothing beats patience and a flat pan.
- Any way to make it less greasy? Drain the corned beef and use less oil, or pat with a paper towel at the end. But a bit of oil is kind of the point, right?
- Can I double the recipe? Sure, but make two batches; one big pan never works as well.
If you want more corned beef ideas, BBC Good Food’s Corned Beef Hash is a classic (but honestly, mine’s crispier). For tips on how to open those tricky cans safely, Lifehacker’s little guide has saved my fingers more than once. And if you want to brush up your crispy potato skills, Serious Eats on hash browns is worth a look, too.
Ingredients
- 2 cups cooked corned beef, diced or shredded
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cups cooked potatoes, diced
- 1 bell pepper, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Heat the vegetable oil in a large skillet over medium-high heat.
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2Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.
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3Stir in the diced potatoes and cook for another 5 minutes, allowing them to brown slightly.
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4Add the corned beef, garlic powder, black pepper, and salt. Spread the mixture evenly and press it gently into the pan.
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5Let cook undisturbed for about 8-10 minutes until the bottom is crispy. Flip sections carefully to crisp the other side for an additional 5 minutes.
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6Garnish with chopped fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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