Corned Beef Hash

March 16, 2012 | By andrea | Filed in: Beef, Breakfast, Main Dish, Potatoes, Recipes.

Always an adventurous eater, I first had corned beef hash when I was about 12 years old.  I had no idea what it was but saw it on a menu while dining with my family and decided that’s what I wanted for breakfast. When the waitress placed the enormous plate of hash in front of me, I was filled with terror. What on earth did I order? Looking back on that first corned beef hash adventure, I’m pretty sure it was made with canned corned beef (not the best way to experience this classic breakfast dish). This recipe is sooooo much better!

Fast forward to this week. I had some leftover corned beef from an early St.Patrick’s Day dinner so I decided to try my hand at turning it into hash. I have to say, I enjoyed it more than the original corned beef and cabbage dinner from a few nights prior.

I wanted more caramelization on the hash so after letting it get brown on one side, I stirred it a few times, letting it brown a bit each time.

Garnish each serving with a sprinkle of chopped parsley for a hit of fresh flavor, and serve with fried eggs. Enjoy!

Corned Beef Hash
-recipe from The Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Ethan Becker and Marion Rombauer Becker

The name of this beef is a reference to the corn-sized crystals of salt used to brine large cuts of beef brisket, sometimes with added allspice, black pepper, and bay leaves. The corned beef sold in our markets is still a salt-and-spice brine-cured cut of beef brisket or round. In New England, it is still possible to find a “gray-cured” brisket, referring to the color of coned beef made without chemicals to preserve its rosy color. Corned beef is sold in vacuum-sealed bags that contain some of the brine and seasonings used during curing. It needs to be cooked before serving. New Englanders say that this hash must be put together from the leftovers of New England boiled dinner. However, it can be made quite successfully with corned beef bought from a deli. Ask for a slice that is thick enough to be cut into 1/2-inch cubes. A well-seasoned cast-iron skillet gives the hash a good brown crust, but a nonstick skillet makes unmolding easy. The quantities and pan size depend on the amount of leftovers you have, but here are approximate measurements. Makes 4 to 6 servings.

Add to a large heavy skillet over medium-high heat:
3 tablespoons vegetable oil
1 cup chopped onions
Cook, stirring, until the onions are lightly browned, about 3 minutes.

3 cups cooked corned beef, cut into 1/2-inch cubes (about 2 pounds)
2 to 3 cups cooked potatoes, cut into 1/2-inch cubes
Stir once, reduce the heat to medium, and press down with a spatula to compress the hash. Cook, without disturbing, until the bottom is well browned, 10 to 15 minutes. Slide or invert the hash onto a serving plate.

Garnish with:
Chopped fresh parsley

Serve with:
Poached or fried eggs

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