Corned Beef Hash (Print Version)
# Ingredients:
→ Key Components
01 -
6 tablespoons of unsalted butter, split into portions
02 -
4 cups cubed (1/2-inch, peeled) russet potatoes
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon kosher salt
05 -
1 small sweet onion, diced finely
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
08 -
4 cups of chopped, cooked corned beef
# Instructions:
01 -
Cook the peeled, diced potatoes in boiling water until fork-tender. This takes around 5 to 10 minutes. Drain them well and set aside.
02 -
Melt 4 tablespoons of butter in a big pan over medium heat. Toss in the cooked potatoes, diced onions, salt, and pepper. Stir every now and then until the onions soften and both start turning golden, about 8-10 minutes.
03 -
Stir the corned beef, onion powder, and garlic powder into the pan. Combine everything well.
04 -
Use a spatula to gently press the mixture into a flat layer in the pan. Let it cook for 3-5 minutes without moving it, so a crispy, golden crust forms.
05 -
Scrape the bottom to flip sections of the hash, bringing the browned side up. Drop in the remaining 2 tablespoons of butter and stir it around.
06 -
Keep pressing down and browning the hash until it’s as crispy as you like. Usually, this takes about 3 rounds of pressing. Serve hot and enjoy!
# Notes:
01 -
Dry the potatoes very well after boiling to keep them from becoming mushy.
02 -
For the crispiest texture, use a cast iron pan.