Traditional Corned Beef Hash|
The quintessential recipe for leftover corned beef, this is sheer comfort food and could not be easier to make - the basic toss it all in one pot, cook, and serve. While very simple, this is still tons of times better than the canned version. If you do not have leftover corned beef, canned corned beef works just fine. Make sure to taste the mixture before adding any salt as between the corned beef and broth there is already a lot of salt in the dish. If it is too salty, add a small pinch of salt. You can make this dish up to 48 hours in advance, and it actually is better if you make it at least 12 hours in advance. If desired you can toss in a little garlic, or make small wells in the hash when it is mostly cooked and add whole eggs to each well for a traditional eggs and hash breakfast.
1 tablespoon cooking oil
1 chopped onion
6 large peeled and diced potatoes (about 3 pounds)
1 1/2 cups shredded corned beef
2 cups low-sodium beef stock or broth
Heat the oil in a large heavy skillet over medium high heat. Add the onion and cook for 5-7 minutes, or until soft, translucent, and lightly browned. Add the potatoes, corned beef, and stock and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer for 20-25 minutes, or until the potatoes are very soft. Remove the cover and continue too cook until most of the broth is gone, the potatoes mash, and a thick hash is formed. Mix well to combine and serve hot or warm.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes