American Classics

Corned Beef Hash

March 21, 2020

What to do with the leftover corned beef? Make hash! It takes just three ingredients: corned beef, potatoes, and onions. (Well, six ingredients, if you include the vegetable oil, salt and pepper.) Really simple, really good. Your culinary goal? Achieving a nice mix of textures: slightly chewy + crispy corned beef cubes, crunchy-edged potatoes, and soft, silky onions. Here’s how!

Corned Beef Hash
Serves 4
Just three ingredients! Corned beef, potatoes and onions, plus the oil you fry it in, and some fresh ground pepper and salt. Simple, good!
Write a review
Print
Ingredients
  1. 2 cups small cubed corned beef
  2. 1 large yellow onion, chopped small
  3. 1/2 cup water (or chicken broth for a little extra flavor)
  4. 6 small skin-on potatoes, carefully washed, any spots or bruises removed
  5. 3 Tbsp vegetable oil (add a little bacon fat, if you like)
  6. Fresh ground salt and pepper
Instructions
  1. Cube the corned beef and set it aside.
  2. Trim the skin from the onion, and discard. Chop onion to small pieces, and don't be judge-y if it's not a perfect dice : ) In a heavy skillet over medium high heat, add one Tbsp of vegetable oil and a spoon of bacon fat, (if you are using,) and saute the onion, stirring occasionally for three minutes. Add 1/4 cup of water (or chicken broth, for added flavor) and continue to saute until the liquid cooks off and the onions are very soft and begin to brown a little on the edges. Remove skillet from heat and scoop potatoes into a bowl.
  3. 3. Carefully scrub the potatoes under cool water, removing and discarding any imperfections. Leave the skins on. In a microwave, cook the potatoes for 2 minutes. Flip the potatoes and cook for one and a half minutes (or up to two minutes) more, until potatoes are firm, but cooked through. Remove to a counter to cool a bit.
  4. 4. While potatoes are cooling, return skillet to heat and add a tsp of remaining oil. Saute the corned beef cubes until nicely browned on the edges. Using a slotted spoon, remove beef cubes to the bowl with the cooked onions.
  5. 5. Dice the cooked potatoes into small pieces, leaving skin on. Add the remaining oil to the saute pan. In batches, add the potatoes to the oil and fry--be sure to let them fry a good minute or two before stirring, allowing them to get nicely browned on the edges, and even to stick to the pan a little. Using a metal spatula, occasionally scrape the bottom of the pan, and flip the potatoes. Remove fried potatoes and crackling bits to a paper-towel lined plate to drain excess fat.
  6. 6. Combine the beef, onions and hot potatoes and toss together in serving bowl. Add salt and fresh cracked pepper. Eat 'em up!
Notes
  1. You can cook an egg or two to serve over the top of the hash, if you like, but my boys eat this up before I can get the eggs cooked : )
Lost Recipes Found http://lostrecipesfound.com/

You Might Also Like

No Comments

Leave a Reply