Corned beef hash

Corned beef hashIt’s St. Patty’s Day weekend, so that can only mean one thing: Corned beef! And what’s better than sitting down to that traditional boiled meat dinner?

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!

Servings: 6

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

Corned beef hashDirections:

  1. Mash half of the potatoes with a fork or potato masher in a large bowl until smooth.
  2. Add in the remaining potatoes and the corned beef, stock, parsley, mustard, thyme, onion, garlic, nutmeg, and pepper. Mix until everything is evenly combined.
  3. Heat the butter in a 10-12″ cast-iron skillet over medium-high heat.
  4. Add the corned beef mixture, and cook, stirring constantly, until lightly browned, about 1 minute.
  5. 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.
  6. Stir the mixture to break up the crusty bottom. Brown the entire mixture, continuing to stir occasionally for about another 8 minutes.
  7. When the hash is a mix of soft and crispy potatoes (with lots of charred parts!), remove the skillet from the heat and serve!

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