This Super-Easy Recipe Will Make You Rethink "Leftovers"

Photo: Courtesy of Lizzie Munro/Tasting Table
By Andy Baraghani

The classic breakfast hash is usually made of corned beef leftovers, and it deserves more than a little respect. Instead of the limp cubes of meat and potatoes you encounter at diners across the country, this recipe cashes in on an abundance of golden, crispy bits. To get those bits in spades, boil the potatoes thoroughly before flattening them on a cast-iron pan with corned beef and red onions, increasing their surface area for maximum crispness. Toss everything with a sprinkle of parsley and chives, plus a zip of lemon zest for brightness at the end.

Corned Beef Hash
Serves 4

Ingredients  
2 large russet potatoes, peeled, cut into 1-inch pieces (3 cups)
2 tbsp butter
1 medium red onion, very thinly sliced (about 1 cup)
3 tbsp canola oil
2 cups corned beef, cut into 1-inch pieces
Kosher salt, freshly ground black pepper, and cayenne pepper, to taste
3 tbsp roughly chopped flat-leaf parsley
2 tbsp finely chopped chives
Zest 1/2 lemon

Instructions
1. In a small pot of salted water, bring the potatoes to a boil, reduce heat to medium, and simmer until very tender, 16 to 18 minutes. Using a slotted spoon, remove the potatoes and transfer to a paper-towel-lined plate to dry.

2. Meanwhile, in a small skillet over medium heat, warm the butter. Add the onion, season with salt, and cook, stirring often until the onions are soft, 5 minutes. Set aside.

3. In a large cast-iron or nonstick skillet over medium heat, add the canola oil. When the oil is hot, add the potatoes, stirring occasionally until they begin to turn light golden brown. Add the corned beef; season with salt, pepper, and cayenne. Cook until the beef is heated through, 2 to 3 minutes.

4. Using a potato masher, gently smash the potatoes and corned beef flat, and allow the hash to cook, untouched, until crisp and golden brown on the bottom, 3 to 5 minutes. Add the onions to the potato skillet, toss, and press down again. Repeat this process two more times, until almost all of the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the heat, and toss with parsley and chives. Top with lemon zest, and serve.

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