Corned Beef Hash

Fill a large saucepan or pot halfway with water and bring to a boil over medium-high heat. When the water is boiling, add the diced potatoes to the water. Return the water to a boil and boil the potatoes until they’re fork tender (still have some bite but starting to soften – they will cook further in the skillet), about 8-10 minutes. Remove the saucepan from the heat and drain the potatoes in a colander.

While the potatoes are boiling, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, swirl the skillet to coat it, then add the onion and bell pepper; saute until mostly softened but still with some slightly crunchy texture, about 8 minutes. Remove the sauteed onions and peppers to a bowl and set aside.

To the same skillet over medium to medium-high heat, add the remaining 2 tablespoons of the oil, then swirl the skillet to coat. Add the drained potatoes to the skillet. Season the mixture with the black pepper, garlic powder, onion powder, salt, and paprika; stir to coat. Then spread the potatoes out in an even layer. Let the potatoes cook at medium to medium-high heat, undisturbed, for 5-7 minutes to get browned on the bottom.

Then return the cooked onions and peppers to the skillet over top of the potatoes, and add the cooked chopped corned beef. Using a flat scraper spatula, scrape up the potatoes from the bottom and flip them over, incorporating all of the ingredients together. Then spread the hash out in an even layer again and press down with the back of the scraper. Let sit, undisturbed for another 5 minutes, then repeat, scraping up from the bottom and flipping the ingredients over so they get nicely browned and crisp.

After another 10-15 minutes of cooking like this*, remove the skillet from the heat and serve the corned beef hash. If desired, garnish with chopped scallions, chopped fresh parsley or cilantro, or top with a cooked egg.