Description
A classic Corned Beef Hash recipe featuring tender corned beef, crispy potatoes, sautéed onions, and green bell peppers, all cooked in a cast iron pan for a perfectly browned and flavorful breakfast or brunch dish. Served with crispy fried eggs and chimichurri for a delicious and satisfying meal.
Ingredients
Potatoes and Boiling Ingredients
- 1 large Yukon Gold potato (13 ounces; 370 g), cut into 1/2-inch (1.3 cm) cubes
- 1 quart (0.9 L) water
- 1 tablespoon plus 1/4 teaspoon (10 g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume or same weight
- 1 tablespoon (15 ml) distilled white vinegar
For Cooking Hash
- 2 tablespoons unsalted butter
- 1/2 a large white or Spanish onion (3.5 ounces; 100 g), unevenly chopped
- 8 ounces (230 g) cooked corned beef brisket, fat removed and diced, meat shredded by hand into 1-inch (2.5 cm) pieces
- 1 medium green bell pepper (7 ounces; 200 g), diced
To Serve
- Crispy fried eggs
- Chimichurri sauce
Instructions
- Parboil Potatoes: Combine the cubed Yukon Gold potatoes, water, 1 tablespoon of kosher salt, and distilled white vinegar in a pot. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 4 minutes. The potatoes should remain firm. Drain and let them cool for at least 15 minutes.
- Sauté Onions: In a 10-inch cast iron pan, melt the butter over medium-high heat. When the butter stops foaming, add the unevenly chopped onions along with 1/4 teaspoon salt. Stir to coat the onions evenly with butter. Cook, stirring frequently, until the larger pieces are soft and translucent and the smaller pieces are browning but not burnt, about 4 minutes. Remove onions to a small bowl, leaving most of the butter in the pan.
- Render and Crisp Corned Beef Fat: Add the diced corned beef fat (if any) to the pan and cook, stirring often, until all the fat is rendered and the bits become crispy, about 2-3 minutes. Remove crispy fat bits to the bowl with onions, keeping the rendered fat in the pan.
- Cook Potatoes: Add the cooled parboiled potatoes to the pan. Using a wooden spoon, press them into a single layer. Cook without stirring for 3-4 minutes to allow browning. Toss the potatoes, then press down again and cook without stirring for 2-3 minutes. Repeat once more to get an even browning and crisp texture.
- Add Bell Peppers: Stir in the diced green bell pepper with the potatoes. Press the mixture down into a single layer again and cook without stirring until some pepper pieces begin to char, about 2 minutes.
- Combine Ingredients: Add the cooked onions, crispy corned beef fat bits, and shredded corned beef to the pan. Toss everything to combine gently, then press down the mixture carefully to maintain potato integrity. Cook without stirring until the parts of the mixture in contact with the pan become crisp and slightly charred, about 2 minutes.
- Finish and Serve: Toss the hash mixture before serving to distribute crispy bits evenly. Serve immediately topped with crispy fried eggs and chimichurri sauce on the side for a full and flavorful meal.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during cooking.
- Parboiling potatoes with vinegar helps prevent them from breaking apart during cooking.
- Rendering corned beef fat adds extra flavor and crispiness to the hash.
- Use a heavy-bottomed cast iron pan for even heat distribution and optimal crisping.
- The recipe serves between 2 to 4 people depending on portion size.
- Serving with crispy fried eggs and chimichurri adds additional protein and fresh, tangy flavors.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
