Easy Corned Beef Hash Recipe
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This corned beef hash is good for breakfast, lunch or dinner. It's also an excellent morning after repast. You'll need a 12-inch frying pan, preferably cast iron because it holds heat and the black surface browns well, but it can be done on a griddle.
Serve with: a Guiness.
Makes:
Servings: servings
Takes:
Ingredients
- 1 pound potatoes (preferably Yukon Golds)
- Morton Coarse Kosher Salt
- 1 large onion
- 1 small bell pepper or 1/2 large pepper
- 1 pound cooked corned beef
- 2 teaspoons dried thyme
- 4 teaspoons bacon fat, lard, butter, ghee, or cooking oil
- 2 eggs
Notes:
About the meat. No corned beef? Take your choice of your choice of leftover meats: Pulled pork, ribs, brisket, sausage, bacon, chicken, turkey, salmon, and even shrimp or lobster. Just don't use something that is very saucy or wet.
Optional mix-ins. If you wish, add up to a cup of these: Corn kernels, minced jalapeño, crushed garlic, or finely chopped celery.
Optional toppings. If the egg is not enough, make up some Hollandaise sauce. Or top your patties with a slice of melting cheese such as Muenster, jack, pepper jack, brie, smoked gouda, provolone, cambozola, and havarti. Grate it or slice it thin and put it on as soon as you flip the hash, before the egg. How about a scoop of tomato salsa or chopped tomatoes and a dash of hot sauce, steak sauce, or Worcestershire sauce. I especially recommend my horseradish sauce recipe.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Corned Beef. I make this with leftover cooked corned beef that has been simmered. If you have raw corned beef, soak it in water overnight, changing the water at least once, to remove some of the salt, and then simmer it on low, about 180F, for at least 3 hours. Remove excess fat.
- Potatoes. Cut the potatoes into bite-size cubes, about 1/2 inch square. Simmer them in a pot with two generous pinches of salt. Cook until almost cooked through, al dente, and then drain. Put them back in the hot pot to dry a bit.
- Chop. Coarsely chop the onion and pepper. Chop the meat into 1/4 to 1/2" cubes.
- Fire up. On your grill or a burner, preheat a frying pan over medium heat, preferably a cast iron pan, or a griddle.
- Cook. Add 1/3 of the fat. When the fat has melted, add the onions and peppers and a pinch of salt. Cook until limp but not brown. Remove them and set aside. Add another 1/3 of the fat and when it is melted, add the meat and cook until it starts to brown. Remove the meat and set aside. Leave the drippings in the pan. Add the rest of the fat, let it melt, then toss in the potatoes, and spread them out. Cook uncovered about 5 minutes or until they start to brown. Add the onions, peppers, corned beef, and thyme, then with a spatula, turn things over and mix things up.
- Crack the remaining eggs one at a time and and lay them on top of the hash away from the center. Cover and cook until the whites have set and the yolks are the way you like them. Be careful don't burn the bottom of the hash. If the bottom is dark brown and the eggs are not done, add a few ounces of water to make steam and put the cover on.
- Cabbage? While the eggs are cooking, heat any leftover cabbage as a side dish. Microwave is fine.
- Serve. Plate the hash with eggs and serve immediately with buttered rye toast.