Corned Beef Hash

By á-46

Courtesy of Food Network Magazine

from left-over corned beef dinner

Ingredients

• •2 to 4 tablespoons unsalted butter
• •1 tablespoon vegetable oil
• •1 small onion, chopped
• •Kosher salt and freshly ground pepper
• •2 cups diced leftover onion, carrots, potatoes.
• •2 cups chopped leftover corned beef
• •2 tablespoons chopped parsley
• •1 to 1 1/2 cups leftover corned beef cooking liquid

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes.

Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.

Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.

Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes.

Add 1/4 cup cooking liquid 1 minute before serving.