Gluten Free Corned Beef Hash

Total time45 min

Prep time15 min

Cook time30 min

Crispy, golden potatoes get a deep sear in a cast iron skillet before diced corned beef joins the party, turning craggy and browned at the edges with a smoky hit of paprika and garlic. Onion and green bell pepper soften into the mix for sweetness, while a double-crust technique — pressing, browning, and folding — builds that irresistible crunchy-on-the-outside, tender-on-the-inside texture. A scatter of fresh parsley brightens the whole skillet right before serving. It's hearty, savory, and comforting in the best diner-breakfast way, and it makes a satisfying option for a gluten free morning or brunch spread. Simple pantry seasonings do the heavy lifting here, so the focus stays on that deeply caramelized potato-and-beef crust in every bite.

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Ingredients

4 servings

1 lb russet potatoes (about 2 medium), peeled and cut into ½-inch dice
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2 tbsp unsalted butter
1 tbsp vegetable oil
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
12 oz cooked corned beef, cut into ½-inch dice
1 tsp worcestershire sauce
½ tsp garlic powder
½ tsp smoked paprika
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the diced potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook for 5 minutes, until the potatoes are just barely tender but still hold their shape when pierced with a fork. Drain well and spread on a cutting board to steam-dry for 2–3 minutes.
2
Heat the butter and vegetable oil together in a 12-inch cast iron skillet over medium-high heat until the butter is melted and the foam subsides.

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