The absolute perfect way to use up leftover corned beef is to whip up a Corned Beef Hash! With crispy potatoes and corned beef, along with a perfectly fried egg, you will have a satisfying and delicious breakfast.
Preheat oven to 500 degrees. Transfer oven rack to the bottom of the oven. Grease a baking sheet with nonstick cooking spray, set aside.Bring 10 cups of water to a boil in a large pot. Once the water is boiling add in baking soda and potatoes. Once the water is back up to a boil cook for 1 minute.
Drain the potatoes and add them back to the pan along with the butter, olive oil, onion powder, garlic powder, salt, pepper and paprika. Toss to coat the potatoes in the butter and spices. The potatoes may get a little smushed that's ok! That helps to get the crispy edges we want when they get baked!Pour potatoes onto prepared pan and spread into an even layer.
Bake for 15 minutes on the bottom oven rack. Stir and bake for an additional 15 minutes or until perfectly crisp and golden brown. Set aside until your ready to make your hash.
Corned Beef Hash
Heat butter and olive oil in a large skillet over medium high heat. Add in onion and saute for 3-4 minutes.Stir in garlic and cook for an additional minute.
Add in the cooked potatoes and corned beef. Using the back of a wooden spoon or spatula smush down the potatoes and corned beef into one even layer. Allow it to cook undisturbed for 2-3 minutes. Using a spatula flip up large pieces and then cook the other side for 2-3 minutes. If the potatoes and hash are getting too brown turn down the heat a bit.
Season with salt and pepper to taste and serve immediately with fried eggs!
Notes
The Recipe for Crispy Potatoes makes more than 3 cups. There will be some leftovers!
Feel free to use store bought frozen potatoes or leftover potatoes instead to make the recipe go faster.