Corned Beef Hash

By cindygwest

Ingredients

• 2 cups roughly chopped boiled red-skinned potatoes
• 2 cups finely chopped cooked beef or corned beef
• 1/4 cup chicken stock
• 1 T. finely chopped parsley
• 1 t. whole-grain mustard
• 1/4 t. dried thyme
• 1 small yellow onion, grated
• 1 clove garlic, minced
• Freshly grated nutmey, to taste
• Freshly ground black pepper, to taste
• 4 T. butter

Details

Servings 6

Preparation

Step 1

Mash half of the potatoes with a fork in a large bowl until smooth, add the remaining potatoes and the corned beef, stock, parsley, mustard, thyme, onion, garlic, nutmeg and pepper, and mix until evenly combined. Heat the butter in a 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 bortrom, about 10 minutes. Flip the cake, and continue cooking until the mixture is browned and crusty on the other side, about 8 minutes. Transfer to a serving plate and cut hash into wedges to serve.