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Corned Beef Hash

Source of Recipe

"The Complete Cast Iron Cookbook" by The Coastal Kitchen


Recipe Introduction

"If you like to eat this at a diner, wait until you make it yourself. It's so good! If you like eggs with your corned beef hash, once the potatoes are browned, make 4 to 6 indentations in the top of the hash and break the eggs into them. Lower the heat and cover the skillet. Continue cooking until the eggs are set, about 3 minutes."

List of Ingredients

â—¦ 2 large russet potatoes, peeled and cut into cubes
â—¦ 1 teaspoon salt, plus more for seasoning
â—¦ 3 tablespoons butter
â—¦ ½ Vidalia onion, diced
â—¦ 3 cloves garlic, minced
â—¦ 1 red bell pepper, cored and seeded, chopped fine
â—¦ 1 pound corned beef, cut into bite-sized pieces
â—¦ ½ teaspoon dried thyme
â—¦ Freshly ground pepper to taste


Recipe

Put the potatoes in a saucepan and cover with cold water. Add the 1 teaspoon of salt. Bring the water to a boil, then lower the heat and cook the potatoes about 10 minutes until partially cooked. (Cooking until soft will cause them to fall apart in the hash.) Drain them in a colander and rinse with cold water. Set aside.

Heat the butter in the skillet over medium-high heat. Add the onions, garlic, and pepper and cook, stirring, until the vegetables soften, about 3 minutes.

Add the potatoes and press them down into the skillet around the vegetables. Allow them to set and cook for about 5 minutes, then start turning sections over with a spatula while stirring in the corned beef. Sprinkle with the thyme, and season with salt and pepper. Continue to cook for about 5 minutes so that the potatoes are browned and the corned beef is warmed through. Season with additional salt and pepper if desired.

Serves 4 to 6