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Corned Beef Skillet Hash

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Never is the art of Southern frying put more to the test than in the production of corned beef hash made with leftover corned beef and served either at breakfast or, with maybe steamed asparagus or a tart green salad, for a casual Sunday supper. Great corned beef hash should be toothfully crusty on the outside with a soft, succulent interior, and one trick to ensure the right texture is to mash half the boiled potatoes before adding the coarsely chopped ones and other ingredients to the mixture to be fried. To prevent burning, remember that browning the second side of the cake usually takes less time than the first and so it should be watched carefully. While the hash is traditionally served with a poached egg on top, it's equally delicious either plain or with a few dabs of ketchup."

List of Ingredients

â—¦ 2 cups coarsely chopped boiled potatoes
â—¦ 1 small onion, minced
â—¦ 1 clove garlic, minced
â—¦ 2 cups coarsely chopped cooked corned beef
â—¦ 1 tablespoon minced fresh parsley leaves
â—¦ 1 tablespoon Dijon mustard
â—¦ â…› teaspoon grated nutmeg
â—¦ Freshly ground black pepper to taste
â—¦ ¼ cup chicken broth
â—¦ 4 tablespoons (½ stick) butter
â—¦ 4 to 6 large poached eggs, kept warm


Recipe

In a large bowl, mash half the potatoes with a sturdy fork till smooth, add the onion and garlic, and stir till well blended. Add the remaining potatoes, corned beef, parsley, mustard, nutmeg, pepper, and broth and stir till the mixture is thoroughly blended.

In a large cast-iron skillet, melt the butter over moderate heat, add the corned beef mixture, and stir till lightly browned, about 2 minutes. With a spatula, press the mixture into a flat cake and cook till browned and crusty on the bottom, about 10 minutes. Turn the cake over and cook till browned and crusty on the other side, 8 to 10 minutes. Transfer the hash to a plate, cut into wedges, and serve each wedge hot topped with a poached egg.

Makes 4 to 6 servings