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Ultimate Corned Beef Hash

Source of Recipe

From "Beach House Brunch" by Lei Shishak


Recipe Introduction

"The trick to making this ultimate hash is letting it cook undisturbed so the meat caramelizes and chars. I use a higher ratio of corned beef to potatoes, as I prefer a meatier hash."

List of Ingredients

• 2 pounds corned beef, cooked
• 1 pound Yukon gold potatoes, medium diced
• ½ cup soft unsalted butter
• 1 medium yellow onion, small diced
• 2 tsp salt
• 1 tsp ground pepper
• ½ cup chopped fresh parsley or scallions


Recipe

Bring 8 cups of water to a boil over high heat. While the water comes to a boil, shred or medium dice the corned beef, place in a large bowl, and set aside.

Add the diced potatoes and a pinch of salt to the boiling water and cook for 5 minutes. Strain well, blot them dry with a paper towel, and toss them in with the corned beef.

Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally. Add the beef and potato mixture, followed by salt and pepper. Press down with the back of a spatula to flatten like a pancake. Cover with a large, round pizza tray or foil. Cook undisturbed until bottom is golden brown, about 5 minutes. Using a spatula, flip the hash in portions and flatten again. Cover and cook for another 5 minutes. Transfer to plates and garnish with chopped fresh parsley or scallions. Serve with any style eggs.

Makes 5 to 6 servings