Corned Beef Hash

By WisconsinMike

Saveur...From the Greenbrier resort in White Sulfur Springs, West VA

Ingredients

• 2 C. roughly chopped boiled red-skinned potatoes
• 2 C. finely chopped cooked corned beef
• 1/4 C. 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 nutmeg to taste (optional)
• Fresh ground pepper to taste
• 4 T. unsalted butter

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 bottom, 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 large serving plate and cut hash into wedges and serve.