Corned beef hash is a classic comfort food made from chopped corned beef, potatoes, and onions fried together in a skillet. Getting a nice browned, crispy crust on the hash is key to maximizing the flavors and textures.
A good crust adds savory notes, richness, and satisfying texture to balance out the soft, tender potatoes and corned beef interior. However, achieving an ideal crust can be tricky. If the heat is too low, the hash won’t brown enough. If it’s too high, the exterior can burn while the inside remains undercooked.
Luckily, there are some simple techniques you can use to help get a perfect crust each time you make corned beef hash.
Use Cold, Dry Ingredients
The first step in getting good browning on corned beef hash is to make sure your ingredients start out cold and dry. Potatoes fresh out of boiling water will be hot and steaming, which will cause the hash to stew rather than crisp up.
After boiling and roughly chopping the potatoes, spread them out on a sheet pan and place them in the fridge for at least 30 minutes before using. This helps remove excess moisture. Blotting the potatoes between paper towels can also speed up drying.
The corned beef should be chilled too. Cut it into small, bite-sized pieces and refrigerate until very cold.
Starting with cold ingredients prevents them from releasing steam and moisture into the skillet as they cook. This allows the exterior to dry out and brown faster.
Use a Wide, Heavy Skillet
The right cookware is also key for achieving a crunchy crust on corned beef hash. For best results, use a heavy-bottomed, non-stick skillet with sloped sides. The heavy bottom conducts heat evenly to prevent burning, while the non-stick surface allows the hash to brown without sticking.
A wide skillet with a diameter of 10 inches or more gives you plenty of surface area for forming a crust. Make sure to use one large enough to hold all of the ingredients in a single layer. Overcrowding the pan inhibits browning.
Finally, sloped sides make it easy to flip and remove the hash from the pan. Straight sides can make getting under the hash with a spatula difficult.
Use Enough Fat
Properly greasing the skillet prior to cooking is imperative for corned beef hash crust formation. Without sufficient fat, the potatoes and meat can stick to the pan and turn mushy.
Most recipes call for 2-3 tablespoons of butter or oil. Heat it over medium until shimmering before adding the hash mixture. You can also use bacon drippings for extra flavor.
If the hash starts to look dry and stick to the pan during cooking, add another spoonful of oil around the edges of the pan. The additional fat will help the crust stay crispy.
Get the Pan Very Hot
Starting with a ripping hot skillet helps the hash sear and brown faster. Heat your skillet over medium-high heat for several minutes before adding the fat and hash. You want it hot enough that a drop of water sizzles and evaporates immediately when flicked onto the surface.
Be patient and let the pan fully preheat. Adding the ingredients too early prevents the nice fond from forming on the bottom of the pan.
Regulate the heat as needed while cooking to maintain a high temperature. If the browning is progressing too slowly, increase to high heat. If it’s cooking too fast, lower to medium.
Don’t Stir Too Often
Frequently stirring corned beef hash can inhibit the crust from setting up properly. For best results, let it cook undisturbed for 2-3 minutes at a time before gently flipping.
Give the potatoes time to brown and crisp on one side before disturbing them. You can press down lightly with a metal spatula to maximize surface contact.
Flipping the hash too often won’t allow the fond to fully form. Just a few flips total should suffice for evenly browned crust over the entire mound.
Cook in Batches
For larger recipes, cooking the corned beef hash in smaller batches can help ensure a good crust on every piece.
Rather than crowding a giant heap into one pan, divide it between two skillets. Use around 1 tablespoon of fat per batch, and spread the hash into an even layer in each pan.
This gives you more room to let the crust set up properly on both sides. The hash shouldn’t be more than about 1/2 inch thick for the best texture.
Finish in the Oven
Once the underside of the hash develops a nice browned crust, finish cooking it through on a baking sheet in the oven.
Sear both sides in the skillet first to build fond. Then transfer it to a parchment lined pan, evenly spread into a large patty.
Bake at 400°F for 10-15 minutes until heated through and the top forms a crust. The gentler oven heat cooks it without burning the exterior.
Let the hash rest for 5 minutes before cutting to allow the crust to further crisp up.
Top Tips for Crispy Corned Beef Hash Crust
– Chill potatoes, corned beef, and other ingredients before cooking
– Use heavy skillet with sloped sides to promote browning
– Preheat skillet over medium-high heat before adding fat
– Add 2-3 Tbsp butter, oil, or bacon grease to prevent sticking
– Cook over high heat for fastest browning
– Only stir/flip 2-3 times total
– Cook in smaller batches to avoid overcrowding
– Finish cooking in 400°F oven if needed
Corned Beef Hash Crust Variations
There are lots of ways to put a unique spin on classic corned beef hash while still getting a satisfying crunch:
Use Different Fats
Substitute butter/oil with bacon fat, duck fat, or beef tallow for fuller flavor.
Add Herbs and Spices
Stir in chopped rosemary, thyme, smoked paprika, cayenne, etc. for extra dimensions.
Mix in Vegetables
Add diced bell peppers, carrots, parsnips, Brussels sprouts for more nutrition.
Top with Eggs
Fry eggs right on top of the hash in the same pan after flipping for an easy protein boost.
Finish with Fresh Herbs
Garnish with minced chives, parsley, dill, or scallions before serving.
Make Saucy Gravy
Deglaze pan with broth to make gravy, then pour over hash.
Add Cheese
Mix in grated cheddar, Monterey jack, Swiss, or pepper jack for gooey bites.
How to Store and Reheat Corned Beef Hash
Properly storing leftovers and reheating them later allows you to enjoy that satisfying crust again without having to remake the entire dish:
Storage
– Let cool completely, then transfer to airtight container
– Refrigerate for up to 4 days
– Can be frozen for 2-3 months
Reheating in Skillet
– Heat drizzle of oil in skillet over medium heat
– Add hash and cook undisturbed for 2-3 minutes per side
– Keep heat medium to low to avoid burning
Reheating in Oven
– Put hash on parchment lined baking sheet
– Bake at 400°F for 10-15 minutes until hot
– Broil last 1-2 minutes to recrisp crust
Conclusion
Achieving the perfect crust when making corned beef hash comes down to a few key steps. Be sure to start with very cold, dry ingredients and use a wide, heavy skillet to cook the hash in small batches over high heat. Let it sear undisturbed before flipping only a couple times. Adding enough fat to the pan and resisting over-stirring prevents sticking. Finish cooking in the oven if needed to avoid burning the exterior.With these simple tips and tricks, you can look forward to delicious browned, crispy corned beef hash every time.