Skillet-Crisped Corned Beef Hash

Place the cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook for 5 to 6 minutes until the potatoes are just barely fork-tender but not falling apart. Drain thoroughly and spread on a sheet pan to let the steam escape for a few minutes. Dry potatoes are the key to crispy hash.

Heat a 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon of the butter and the vegetable oil. Once the butter has melted and the oil is shimmering, add the parboiled potatoes in a single layer.

Let the potatoes cook undisturbed for 4 to 5 minutes until a golden-brown crust forms on the bottom. Flip and stir, then press them flat again with a spatula. Repeat this process 2 more times over the next 8 to 10 minutes until the potatoes are crispy and deep golden on multiple sides.

Push the potatoes to one side of the skillet. Add 1 tablespoon of butter to the empty side and add the diced onion and green bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Add the cubed corned beef to the skillet. Stir everything together, including the potatoes, and sprinkle with the smoked paprika and black pepper. Taste before adding salt since corned beef is naturally well-seasoned.

Press the entire hash mixture firmly into the skillet with the back of the spatula, creating a compact layer. Reduce the heat to medium and cook without stirring for 5 to 6 minutes until a deep, crunchy crust develops on the bottom. Flip sections of the hash and press down again. Cook for another 3 to 4 minutes to build a second crust.

While the hash gets its final crust, cook the eggs. Heat a separate nonstick skillet over medium-low heat with the remaining 1 tablespoon of butter. Once the butter foams, crack the 4 eggs into the pan, spacing them apart. Season with a pinch of salt and pepper. Cook for 3 to 4 minutes until the whites are fully set but the yolks are still runny.

Divide the hash among 4 plates, making sure everyone gets plenty of the crusty bottom bits. Top each serving with a sunny-side-up egg. Garnish with chopped parsley and serve with hot sauce on the side.