Corned Beef Hash

Name: Corned Beef Hash
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 cups roughly chopped boiled red-skinned potatoes; 2 cups finely chopped cooked corned beef; 1 ⁄ 4 cup chicken stock; 1 tbsp. finely chopped parsley; 1 tbsp. whole-grain mustard; 1 ⁄ 4 tsp. dried thyme; 1 small yellow onion, grated; 1 clove garlic, minced; Freshly grated nutmeg, to taste; Freshly ground black pepper, to taste; 4 tbsp. unsalted butter

Serves
serves 6

TODD COLEMAN

Corned Beef Hash

Red potatoes are mashed with corned beef and a multitude of flavorings then fried until crispy in this Southern favorite. Topped with poached eggs, Hollandaise sauce, and a sprinkling of chives, corned beef hash is an easy crowd pleaser.

This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It’s elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points. This recipe first appeared in our December 2011 issue along with Adam Platt’s story Heavenly Hash.

Ingredients

2 cups roughly chopped boiled red-skinned potatoes
2 cups finely chopped cooked corned beef
¹⁄₄ cup chicken stock
1 tbsp. finely chopped parsley
1 tbsp. whole-grain mustard
¹⁄₄ tsp. dried thyme
1 small yellow onion, grated
1 clove garlic, minced
Freshly grated nutmeg, to taste
Freshly ground black pepper, to taste
4 tbsp. unsalted butter

Instructions

Step 1

Mash half of the potatoes with a fork in a large bowl until smooth; add the remaining potatoes and the corned beef, stock, parsley, mustard, thyme, onion, garlic, nutmeg, and pepper, and mix until evenly combined. Heat the butter in a 12″ cast-iron skillet over medium-high heat. Add the corned beef mixture, and cook, stirring constantly, until lightly browned, about 1 minute. Using a spatula, press the corned beef mixture into a flat cake, and cook until the mixture is browned and crusty on the bottom, about 10 minutes. Flip the cake, and continue cooking until the mixture is browned and crusty on other side, about 8 minutes. Transfer to a serving plate and cut hash into wedges to serve.

Mash half of the potatoes with a fork in a large bowl until smooth; add the remaining potatoes and the corned beef, stock, parsley, mustard, thyme, onion, garlic, nutmeg, and pepper, and mix until evenly combined. Heat the butter in a 12″ cast-iron skillet over medium-high heat. Add the corned beef mixture, and cook, stirring constantly, until lightly browned, about 1 minute. Using a spatula, press the corned beef mixture into a flat cake, and cook until the mixture is browned and crusty on the bottom, about 10 minutes. Flip the cake, and continue cooking until the mixture is browned and crusty on other side, about 8 minutes. Transfer to a serving plate and cut hash into wedges to serve.