Corned Beef Hash
HB-0682 · Hand-built original · British
BritishBeefGluten-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 tbsp unsalted butter
- 1 medium onion, chopped
- 3 cups cooked corned beef, chopped
- 3 potatoes, peeled and cut into 1/2 inch dice
- Kosher salt, to taste
- Black pepper, to taste
- Chopped fresh parsley, to serve
Method
- Cook the diced potatoes in boiling salted water for 5 minutes, until just tender at the edges. Drain well and let them steam dry.
- Melt the butter in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, until softened.
- Add the potatoes in an even layer and cook undisturbed for 5–6 minutes, until a golden crust forms underneath. Turn in sections and crisp for another 4–5 minutes.
- Stir in the corned beef, season with salt and pepper, and press the mixture down flat with a spatula.
- Cook for 5–6 minutes without stirring, until deeply crisp on the bottom, then turn once more and cook for 2–3 minutes.
- Scatter with parsley and serve hot, traditionally with fried or poached eggs.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).