Corned Beef HashFrom twill10 4 years ago
- If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash. shopping list
- Ingredients: shopping list
- 2-3 Tbsp unsalted butter shopping list
- 1 medium onion, finely chopped (about 1 cup) (optional) shopping list
- 2-3 cups finely chopped, cooked corned beef (can use food processor) shopping list
- 2-3 cups chopped cooked potatoes, preferably Yukon gold (dice small) shopping list
- or a red potato will work, I think a russet potato would be too soft. shopping list
- salt and pepper shopping list
- Chopped fresh parsley (optional) shopping list
How to make it
- 1. Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
- 2. Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
- 3. Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
- 4. Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
- Serve with fried or poached eggs for breakfast.
- Serves 4-6.
- I haven't made this but it sounded exactly like I would try to make it with a few variations. I would serve with eggs and toasted English muffin.
- I would use some beef broth or some gravy, if needed for more flavor. I would use one of those french fry making tools that sometimes works well, that way you can get a small dice.
The Cooktwill10 Cape Girardeau, MO
The Rating3 people
I remember having this in the cold mornings when I was a child. My grandfather and I loved it and I remember being chastised, gently, for always sneaking a little bit of catsup on top.tablescape in loved it
I'm with TS on sneaking a little ketsup on top. Especially on the crispy parts. YUM & 5
Jo & Leejolielives in The Catskill Plateau loved it
Sound very very good!!goodeat in Benton loved it
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