Corned Beef Hash

By foodiva

Ingredients

• 1 pound cooked corned or roast beef, cut into 1 inch cubes
• 1 pound cooked potatoes*
• 1/2 of a large yellow onion, cut into chunks
• 1/2 of a green bell pepper, cut into chunks
• 1 teaspoon dried thyme, or to taste
• 1/2 teaspoon dried dill, or to taste
• Salt and freshly ground pepper, to taste
• 2 tablespoons grape seed or vegetable oil
• 1 tablespoon unsalted butter, or as needed

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from lindysez.com

Preparation

Step 1

Make a big batch and save some in the freezer

You can make hash out of left over corned beef, from the usual St. Patrick’s day feast, left over roast beef or from deli meat. Just ask the deli counter employee to cut you a slab of meat, not slices. As for the potatoes, while fresh is always best, you can also use something like Simply Potatoes found in the refrigerated section of most supermarkets or even frozen potatoes, like Ore Ida Potatoes O’Brien.  Add some onion, green pepper and a dash of spice and call it breakfast, brunch or lunch.

Make a big batch, use what you want and freeze the rest for another day.

Put the meat into the work bowl of a food processor fitted with the metal blade; pulse until finely chopped. Pour into a large bowl.

Place the potatoes into the food processor, pulse until finely chopped. Add to the meat in small amounts, stirring it in until you have the meat to potato ratio you like.

Place the onion and pepper into the food processor, pulse until finely chopped; add to meat and potato mixture. Stir in thyme, dill, salt and pepper. Taste, adjust seasonings to your liking.

Heat the oil and butter together in a large skillet over medium heat. Add the hash and stir; then spread out across the bottom of the pan and allow to cook until a nice crust has formed; turn and stir, spread out and allow to cook again until a nice crust has formed. This will take 20 to 30 minutes; do not cook on too high of a heat, allow to brown slowly.

If you are a traditionalist and like an egg with your hash, you can either poach one or fry one and put it on top when serving, or make an indentation into the hash when it’s almost finished, crack your egg into the dent, cover the pan and let it cook.

If using fresh potatoes, I think Idaho russets work best, although a red potato or Yukon gold can work too. If using raw potatoes, peel (you don’t have to peel the red or Yukon gold potato), cube and place into a pot of cold water to cover, bring just to a boil, simmer 2 – 3 minutes and then drain; run cold water over to stop the cooking. You want the potatoes to still be just al’ dente. Not cooked through. If using Simply Potatoes or another refrigerated potato, you can just process them as indicated in the recipe. If using frozen potatoes, thaw them before processing, either in the microwave or if you’ve been planning ahead, in the refrigerator.

Unreal. I travel a lot for business and look for corned beef hash all over America…this was a great recipe…add an egg to really jazz it up