Gentle Readers, one of the very best parts of corned beef is having leftovers. In fact, lean in close now, I actually prefer corned beef hash to the original corned beef. I know, I know, sandwiches are lovely and mustard is nice, but fried beef, onions, and potatoes? Winning.
For the record, this is as good as it looks, and was a huge hit with the whole crew.
Corned Beef Hash Recipe
1 Tablespoon of butter
3 Russet potatoes, peeled, diced, and boiled (I didn’t have cooked potatoes on hand, and if you don’t either, just boil them in water for 10-12 minutes–don’t salt it though), then drained and cooled
1 medium onion, diced
2-3 cups finely diced or cubed corned beef (not going to lie, I put the beef and the onion in the food processor for a few quick pulses, don’t judge)
milk, gravy, broth, etc.
1. Heat the butter in a cast iron skillet over a strong medium heat. Meanwhile, mix the potatoes, onion, and beef in a medium sized bowl. Add a liquid of some sort, just a bit, until the mixture holds together but isn’t soupy. (Don’t fret if it doesn’t form a patty, it is delicious no matter what.)
2. Put 3 or 4 generous mounds of corned beef mixture into the melted butter. Do not overcrowd the pan like I did. Cook for 10 minutes without messing with it, until it forms a nice crust.
3. Now you can either flip it and repeat, or stick under the broiler (I chose this option because of the previous overcrowding issue).
4. When the corned beef hash reaches your desired amount of crispy, serve, preferably with runny eggs and hot sauce if you’re inviting me over.
That’s it. Very simple. Each time you make it, it will be different. That is part of the joy of cooking with leftovers. Are you a hash fan? What’s your method? Post a comment, send a tweet, or feel free to invite me over to dinner. 🙂
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Coming up Friday, Life by a Kitchen Timer: A Discovery