How to Fry Corned Beef Hash
Erin Merhar
Many people remember corned beef hash as the creamy meat-and-potatoes mixture from a can—but there's nothing like a homemade version. After you're finished with your St. Patrick's Day feast of traditional Irish food and you've had your fill of corned beef and cabbage (or slow cooker corned beef and cabbage) it's time to make good use of the leftovers—and learn how to make corned beef hash. Any extra meat you have is the perfect start to making the best corned beef hash from scratch.
What kind of meat is corned beef?
Corned beef is actually beef brisket, that has been placed in a well-seasoned brine for 5 to 7 days. Familiar with brining a turkey? It's the same idea- salt, sugar and spices (such as pickling spice) are dissolved in hot water. Once the liquid has cooled, the brisket is placed in that brine for 5 to 7 days in order to "cure" or season it well.
What is corned beef hash made of?
Typically corned beef hash is made up of a mixture of cooked corned beef, diced potatoes, onions, and bell peppers. Any type of potato that's cooked will work: russet, red-skinned, fingerling or even sweet potatoes. These ingredients are cooked in a hot skillet with butter or vegetable oil until browned and crisp. A runny egg makes a great topping and a yolk sauce.
How do you make corned beef hash from scratch?
Corned beef hash from scratch is a simple one-skillet meal. Start by dicing up cooked corned beef, onion, green bell pepper and garlic. If your potatoes are not yet cooked, the microwave comes in handy here. Simply prick them with a fork and microwave on high for about 6 minutes. Once they are cool enough to handle, diced them up. If they aren't perfect squares- even better. Any texture on the surface of the potato pieces will make them nice and crispy as they cook.
Heat butter in a skillet over medium heat. Cook the potatoes first to crisp them up. Remove them from the pan, then add the corned beef, onion, bell pepper and garlic. Once these have softened, add the potatoes back in the pan to bring the hash together.
How do you crisp corned beef hash?
For the crispiest corned beef hash- use a heavy bottomed skillet that holds heat well, such as a cast-iron pan—it'll create a good crust on the potatoes and golden brown corned beef. A good amount of butter certainly helps as well!
Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 45 mins
3 medium Yukon Gold potatoes (about 1 lb.)
3 tbsp. unsalted butter
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
2 c. cooked corned beef, diced
1 c. yellow onion, diced
1 c. green bell pepper, diced
1 clove garlic, finely chopped
Hot sauce, for serving
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- Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high for 6 minutes, turning once, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate.
- Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook and stir occasionally until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
- Serve with a fried egg and a few dashes of hot sauce, if preferred.
This recipe calls for Yukon Gold potatoes, but russet, red-skinned, fingerling or even sweet potatoes will all work wonderfully in this hash.
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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a35646030/corned-beef-hash-recipe/
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