There is Corned Beef Hash, and then there is Corned Beef Hash. I think Hash should be more than some lightly browned “Hash Browns.” At it’s best, it’s a dish with a crunchy crustiness, the outsides of the potatoes golden brown, the insides gorgeous and creamy. The Corned Beef should be crispy with just a bit of give, like a really nice bacon. There should always be a little something fresh. Egg, for me, is always optional, but makes this feel more like a meal.
I think you’ll love this time saving method of starting the hash with already cooked potatoes, preferably ones that are leftover from your Corned Beef Dinner. They’re just gorgeous and get the most wonderful crispy crust.
I’ve made my Corned Beef Hash as a part of a trio of meals from a Corned Beef Brisket: there was the Corned Beef Dinner, then Reuben Sandwiches and now a marvelous Corned Beef Hash. (I also did a Nested Corned Beef Hash Cups.) The Brisket, itself, was close to 8 dollars, but by creative use of the leftovers, I’m able to average the cost over three meals.
The Corned Beef hash is by far the most inexpensive, using the bits and pieces leftover from carving the Corned Beef Dinner. For toast, I’ve saved a bit of the Marbled Rye from the Reuben Sandwiches. The cost was about $2.75 for the meal, but only $1.75 for the Hash and Eggs.
Corned Beef Hash
- 1 lb cooked potatoes, peeled and cut into a good sized dice, almost 3/4″, about four or five medium. Leftover potatoes are perfect.
- 1/2 to one cup corned beef pieces (should be small)
- 4 tablespoons oil
- 1 onion, chopped
- optional, but you may add any leftover cabbage and carrots from the corned beef dinner
- 3 or 4 green onions, white and green parts, cut thinly on the diagonal
- 4 large eggs, optional, poached or cooked in the hash
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain, cool and dry, or even better, use leftover potatoes and dice.
Heat a large skillet, or two smaller skillets and add the oil. If you’re using a smaller skillet, you’ll need a bit more oil. The biggest mistake, in my opinion, is to not use enough oil and then have to add more, then a bit more. The second is to overcrowd the pan. To get a beautiful crunch with a creamy center to the potato, use this shallow fry method. Excess oil will be drained off.
When potatoes are nearly done, add the corned beef. Stir around as the corned beef darkens and crisps. Add green onion. Tilt pan and allow to drain, spoon off extra oil. Salt and pepper to taste.
Place Hash on plate or serving platter, top with a poached egg.
Alternatively, after the excess oil is drained, make several holes in the hash and drop an egg into each. Turn heat to a moderate setting, cover and cook to desired doneness.