For years, one of my favorite parts of the St Patricks Day holiday has always been using leftover Corned Beef as a means to make Corned Beef Hash.
However, despite having followed numerous recipes, it always came out just a bit off, until this year.
Again I found myself going down that usual road until I ran across a recipe that used an almost throwaway line in it that made all the difference.
The recipe is SUPER simple, but it included the line “which I boiled, beforehand,” refering to the potatoes, which made all the difference in the world as to how it came out in time texture and ultimately flavor.
The recipe is as follows.
INGREDIENTS
Equal parts by volume (not weight)
Corned Beef
Potato (Yukon gold preferred)
Onion (Yellow)
Black Pepper to taste
Spices
Sage (preferred)
Ground Paprika (optional)
Ground mustard powder (optional)
STEP 1
Cube the Corned Beef, Potato, and Onion into relatively equal pieces, keeping them separate.
STEP 2
Place the potato into a pot of room temp water and bring to a rolling boil. Shut off the heat and leave in the pot as you move on to step 3.
STEP 3
In a cast iron or heavy pan, add a bit of butter and put on a low heat just until the butter melts then add the onion. You CAN add salt to help the onions turn translucent, but it's not necessary because it might make the final dish too salty.
STEP 4
Cook over low heat, stirring every 5 minutes until the onion begins to gain a mayard reaction around the edges.
STEP 5
Drain and add the potatoes and a pinch of the spices and the black pepper. Stir until thouroughly mixed.
STEP 6
Add the Corned Beef and stir to combine. Pat down to make an even layer.
STEP 7
Allow to cook over low heat, flipping every 5-10 minutes. Taste the mix as you go, adding the spices until you're satified with the flavor.
STEP 8
When the mixture begins to show signs of the myard reaction, remove from the heat and serve.