Ah, corned beef hash—a dish that’s like a warm hug from the inside out. My grandma used to whip this up with such flair, I swear it had magical properties.
Picture this: crispy edges, tender potatoes, and that savory, melt-in-your-mouth beef.
It’s the kind of comfort food that makes me nostalgic for Sunday mornings, when life was simple and the kitchen smelled like heaven.
Steps
- Place the cubed potatoes in a pot with water, salt, and vinegar. Bring to a boil, then simmer for 4 minutes until firm. Drain and let them cool for 15 minutes.
- Melt butter in a cast iron pan over medium-high heat. Add the chopped onions and salt; cook until soft and some pieces start to brown, about 4 minutes. Transfer the onions to a bowl, leaving the butter in the pan.
- Add diced corned beef fat to the pan and cook until crispy, about 2-3 minutes. Transfer the crispy bits to the bowl with onions, preserving the fat in the pan.
- Add cooled potatoes to the pan, pressing them into a single layer. Cook without stirring for 3-4 minutes, then toss and repeat twice more until the potatoes are browned and crisp.
- Mix in the diced green bell pepper with the potatoes. Press into a single layer and cook without stirring until some pepper pieces char, about 2 minutes.
- Combine cooked onions, crispy corned beef fat, and shredded corned beef with the potatoes and peppers. Press the mixture down and cook until it becomes crisp and slightly charred, about 2 minutes. Toss before serving.
- Serve the hash immediately, paired with crispy fried eggs and chimichurri on the side.
Ingredients
- 1 large Yukon Gold potato (13 ounces; 370 g), cut into 1/2-inch cubes
- 1 quart (0.9 L) water
- 1 tablespoon plus 1/4 teaspoon (10 g) kosher salt, divided
- 1 tablespoon (15 ml) distilled white vinegar
- 2 tablespoons unsalted butter
- 1/2 a large white or Spanish onion (3.5 ounces; 100 g), unevenly chopped
- 8 ounces (230 g) cooked corned beef brisket, fat removed and meat shredded into 1-inch pieces
- 1 medium green bell pepper (7 ounces; 200 g), diced
- Crispy fried eggs, for serving
- Chimichurri, for serving
FAQ
- What is the best type of corned beef to use for homemade corned beef hash?
- The ideal corned beef for making hash is brisket that you’ve cured and cooked yourself. If using store-bought options, it’s best to purchase cured but raw corned beef in vacuum-sealed bags and cook it yourself. Alternatively, hot corned beef from a grocery store’s hot food station is a good choice. Sliced corned beef from the deli counter is better suited for sandwiches.
- How should the potatoes be prepared for corned beef hash?
- To ensure the potatoes retain their shape yet become tender, par-cook them in acidulated water. This helps firm up their cell walls. Yukon Gold potatoes are recommended for their creamy and sweet qualities, although russets can also be used with a slightly longer cooking time.
- What vegetables can be added to corned beef hash?
- Onions and green bell peppers are excellent choices for adding flavor and sweetness to the hash. The onions should be cut into uneven sizes to provide a range of flavors from caramel-like to slightly burnt, while the bell peppers should be diced and added just before the other ingredients to allow them to steam and char slightly.
- What is the best way to serve corned beef hash?
- Corned beef hash is delicious when served with crispy fried eggs, which provide a gooey yolk that complements the crispy potatoes and meat. It can also be accompanied by a zesty condiment like chimichurri, which offers acidity and fresh herb notes.
- Can corned beef hash be prepared in advance?
- Yes, corned beef hash stores well in the refrigerator. It can be kept in a sealed container for up to one week and is surprisingly tasty when eaten cold directly from the fridge.
Tips
- Par-cook Potatoes: Boil the potato cubes in water with salt and vinegar for a few minutes before cooling them. This helps the potatoes retain their shape and texture during cooking, ensuring they remain firm yet tender.
- Shred Corned Beef: Instead of cutting the corned beef into cubes, shred it by hand into larger, more appealing pieces. This provides a more interesting texture and enhances the overall eating experience.
- Cook Corned Beef Fat Separately: Dice and cook the reserved corned beef fat separately to render its flavor into the pan. This step adds a rich, beefy essence to the hash and helps to crisply fry the potatoes.
- Varied Onion Cuts for Flavor: Slice the onion into uneven pieces to achieve a variety of textures and flavors. This approach allows for a range of taste profiles in the dish, from caramelized sweetness to a slight bitterness.
Equipment
- 10-inch cast iron pan
- 3-quart saucier
- Wooden spoon
- Tongs
