Oh yes, the day-after-leftover corned beef hash. I found this Saveur recipe for the classic dish, but tweaked it a bit. It would be perfect served with a poached egg on top and some very toasty toast.
Happy St. Patrick’s Day!
CORNED BEEF HASH
2 cups chopped boiled red potatoes (leftover is best!)
2 cups finely chopped cooked corned beef
¼ cup low-sodium chicken stock
1 teaspoon finely chopped parsley
1 tablespoon whole-grain mustard
¼ teaspoon dried thyme
1 small chopped yellow onion
1 clove minced garlic
Ground nutmeg, to taste
Ground black pepper, to taste
4 tablespoons unsalted butter
- Mash half of the potatoes with a fork or potato masher in a large bowl until smooth.
- Add in the remaining potatoes and the corned beef, stock, parsley, mustard, thyme, onion, garlic, nutmeg, and pepper. Mix until everything is evenly combined.
- Heat the butter in a 10-12″ 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 8 minutes.
- Stir the mixture to break up the crusty bottom. Brown the entire mixture, continuing to stir occasionally for about another 8 minutes.
- When the hash is a mix of soft and crispy potatoes (with lots of charred parts!), remove the skillet from the heat and serve!