Corned Beef Hash
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
4 to 5 servings This is a chunky hash, just the way we like it. To make Red Flannel Hash, replace half the potatoes with 8 ounces beets, cooked, peeled, and cut into ½-inch cubes.
Ingredients
- 3 tablespoons vegetable oil or beef fat
- 1 large onion, chopped
- (2 jalapeño peppers, seeded and diced)
- 1 1 pound red or gold potatoes, boiled and cut into 1-inch chunks (about 3 cups) (opens in new tab)
- 2 to 3 cups coarsely shredded or cubed cooked corned beef
- 3 tablespoons beef or chicken broth or water
- (2 tablespoons ketchup or mild, tomato-based chili sauce)
- (½ teaspoon dried thyme or sage)
- Salt and black pepper to taste
- Chopped parsley
- 1 (Fried Eggs or Poached Eggs) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tablespoons vegetable oil or beef fat
- 1 large onion, chopped
- (2 jalapeño peppers, seeded and diced)
- 1 1 pound red or gold potatoes, boiled and cut into 1-inch chunks (about 3 cups)
- 2 to 3 cups coarsely shredded or cubed cooked corned beef
- 3 tablespoons beef or chicken broth or water
- (2 tablespoons ketchup or mild, tomato-based chili sauce)
- (½ teaspoon dried thyme or sage)
- Salt and black pepper to taste
- Chopped parsley
- 1 (Fried Eggs or Poached Eggs)
Let's Cook
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Step 1.
Heat in a large heavy skillet over medium-high heat: 3 tablespoons vegetable oil or beef fat
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Step 2.
Add and cook, stirring, until the onion is just beginning to brown, about 5 minutes: 1 large onion, chopped; (2 jalapeño peppers, seeded and diced)
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Step 3.
Add and cook, stirring, for 5 minutes.: 1 pound red or gold potatoes, boiled and cut into 1-inch chunks (about 3 cups)
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Step 4.
Add and cook, stirring, until the potatoes and meat are browned around the edges, about 5 minutes: 2 to 3 cups coarsely shredded or cubed cooked corned beef
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Step 5.
Stir in: 3 tablespoons beef or chicken broth or water; (2 tablespoons ketchup or mild, tomato-based chili sauce); (½ teaspoon dried thyme or sage); Salt and black pepper to taste
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Step 6.
Reduce the heat to medium. Lightly mash the potato pieces with the edge of a spatula. Cook, stirring frequently, until all the ingredients are nicely browned, about 10 minutes. Firmly press the hash into a cake with the back of the spatula, then cook, pressing occasionally, until the bottom is well browned, 10 to 15 minutes. Loosen the bottom of the cake with the spatula, then slide or invert onto a serving plate and cut into wedges. Sprinkle with: Chopped parsley
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Step 7.
Serve with, if desired: (Fried Eggs or Poached Eggs)