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
2020-03-21 20:13:11
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!
Ingredients
- 2 cups small cubed corned beef
- 1 large yellow onion, chopped small
- 1/2 cup water (or chicken broth for a little extra flavor)
- 6 small skin-on potatoes, carefully washed, any spots or bruises removed
- 3 Tbsp vegetable oil (add a little bacon fat, if you like)
- Fresh ground salt and pepper
Instructions
- Cube the corned beef and set it aside.
- 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. 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. 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. 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. Combine the beef, onions and hot potatoes and toss together in serving bowl. Add salt and fresh cracked pepper. Eat 'em up!
Notes
- 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 : )
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