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Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
Cal/Serv:
378
While corned-beef hash is traditionally made from leftover brisket, we developed and tested this recipe using meat from the deli counter of the supermarket.
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Ingredients
- 1 lb. (2 1/2 cups) peeled and diced potatoes
- 1 lb. unsliced cooked corned beef
- 3 Tbsp. vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tsp. coarse-grained prepared mustard
- 2 Tbsp. butter
- 6 fried or poached eggs (optional)
Directions
- Step 1Place potatoes in a 2-quart saucepan and cover with water. Bring to a gentle boil over high heat; cook until fork-tender, about 10 minutes. Drain.
- Step 2In a food processor with chopping blade, pulse corned beef until coarsely chopped. Alternatively, shred by hand.
- Step 3In a large cast-iron or nonstick skillet, heat oil over medium heat. Add onion and garlic; saute until softened, about 5 minutes. Add potatoes, salt, and pepper; cook until potatoes are soft. Reduce heat to low. Add the chopped corned beef, mustard, and butter. Cook, using a spatula to press mixture into bottom of skillet, until browned on one side. Turn mixture, in sections if necessary, and continue to cook until browned on other side. Serve with cooked eggs, if desired, and Boston Brown Bread.
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