The classic breakfast hash is usually made of corned beef leftovers, but it deserves a little respect.
Instead of the limp cubes of meat and potatoes you encounter at diners across the country, this recipe cashes in on an abundance of golden, crispy bits. To get them, boil the potatoes through before flattening them on a cast-iron pan with corned beef and red onions, increasing their surface area for maximum crispness. Toss everything with a sprinkle of parsley and chives, plus a zip of lemon zest for brightness at the end.
Corned Beef HashRecipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 large russet potatoes, peeled, cut into 1-inch pieces (3 cups)
2 tablespoons butter
1 medium red onion, very thinly sliced (about 1 cup)
3 tablespoons canola oil
2 cups corned beef, cut into 1-inch pieces
Kosher salt, freshly ground black pepper and cayenne pepper, to taste
3 tablespoons roughly chopped flat-leaf parsley
2 tablespoons finely chopped chives
Zest ½ lemon
1. In a small pot of salted water, bring the potatoes to a boil, reduce heat to medium and simmer until very tender, 16 to 18 minutes. Using a slotted spoon, remove the potatoes and transfer to a paper-towel lined plate to dry.
2. Meanwhile, in a small skillet over medium heat, warm the butter. Add the onion, season with salt and cook, stirring often until the onions are soft, 5 minutes. Set aside.
3. In a large cast-iron or nonstick skillet over medium heat, add the canola oil. When the oil is hot, add the potatoes, stirring occasionally until they begin to turn light golden brown. Add the corned beef; season with salt, pepper, and cayenne. Cook until the beef is heated through, 2 to 3 minutes.
4. Using a potato masher, gently smash the potatoes and corned beef flat and allow the hash to cook, untouched, until crisp and golden brown on the bottom, 3 to 5 minutes. Add the onions to the potato skillet, toss and press down again. Repeat this process two more times, until almost all of the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the heat and toss with parsley and chives. Top with lemon zest and serve.
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