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When I cook corned beef and watch it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of; it's the diner-style corned beef hash recipe I'm going to make with the leftovers. Garnish with green onions and a poached egg.
Ingredients
- ½ pounds potatoes, peeled and quartered: 1 piece
- ½ pounds cooked corned beef: 1 piece (chopped)
- bunch green onions: 1 piece (chopped)
- salt and ground black pepper: (to taste)
- garlic: 2 clove (crushed)
- butter: 1 Tbsp
- roasted tomato salsa: 0.25 cup
Metric Conversion
Stages of cooking
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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
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Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
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Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
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Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes. Jennifer Baker
