March 18th, 2008
St. Patty's Day has come and gone and all we are left with is a hangover and leftover corned beef. This is the perfect opportunity to create my favorite corned beef recipe - Homemade Corned Beef Hash. I personally prefer my corned beef shredded in the food processor with minimal ingredients (potatoes and onions). However, by definition, hash is a combination of finely chopped ingredients; so use any and all of your leftovers from the Corned Beef and Cabbage Recipe. The actual ingredients and measurements will vary depending on the leftovers you have. If you prefer a more rustic hash roughly chop the ingredients, rather than dicing.
the Formula for Corned Beef Hash
1 tablespoon vegetable oil or butter
1 small onion, diced fine
2 cloves garlic, minced
leftover potatoes (about 1 cup), diced fine
leftover corned beef (1-1 ½ lbs), shredded in food processor
salt, to taste
freshly ground pepper, to taste
the Procedure for Corned Beef Hash
1. Heat cast iron skillet over medium heat, add vegetable oil or butter to coat. Add onion and saute until soft. Add garlic and cook until fragrant, about 15 seconds.
2. Add potatoes and corned beef, mix and allow to heat through.
3. Spread mixture to create an even layer in skillet and flatten using the bottom of another pan. You will want to use a pan that is just slightly smaller in diameter than the skillet and be sure to grease the bottom to prevent it from sticking.
4. Let the mixture cook (while being weighted) for about 10 minutes. The longer you let this sit without touching it the better. The objective is to create a nice golden crust without burning it. Think golden brown hashbrowns, this is the effect you are going for. Flip the hash mixture to cook the other side, another 7-10 minutes.
5. Season to taste with salt and pepper. Serve with poached eggs, toast and your favorite hot sauce.