Start by peeling (if you prefer) and dicing the potatoes into small, even cubes. You want them to cook evenly and get that crispy texture. For the best results, I recommend using Yukon gold or russet potatoes—they crisp up beautifully.

Heat a large skillet over medium heat and melt the butter. Once the butter is melted and bubbling, add the diced potatoes. Season with a pinch of salt and black pepper. Stir occasionally, allowing the potatoes to cook for about 10–12 minutes until golden brown and crispy on the outside but tender on the inside.

Once the potatoes are crispy, push them to one side of the skillet and add the diced onions to the other side. Let them cook for about 3-4 minutes, stirring occasionally, until softened and lightly caramelized. The sweetness of the onions will balance the savory corned beef perfectly.

Next, add the chopped corned beef to the skillet. Stir everything together, making sure the corned beef heats through and gets some crispy edges. This should only take about 5 minutes.

Taste and adjust the seasoning with more salt and pepper if needed. Once everything is hot and crispy, your corned beef hash is ready to serve! For a classic touch, top with a fried egg for extra richness.