Homemade Corned Beef Hash

Homemade Corned Beef Hash

If you like Corned Beef Hash from a can, or what they serve in a restaurant (which is probably from a can) then You'll LOVE fresh homemade Corned Beef Hash.


Ingredients
Leftover Corned Beef cubed
Potatoes the amount depends on your preference I like a 50/50 mix or even a 60/40 of Corned beef to potato ratio.
Green onion about 1/4 cup sliced (including the green portion)


The potatoes can make or break the dish

Potatoes being browned for Homemade Corned Beef Hash

The potatoes must be thoroughly cooked, very few people enjoy a raw potato. The first key to cooking the potatoes is cutting them into uniform size, this ensures they will cook through at the same time. It's all a matter of preference how thick you cut the potatoes - that's how you make this recipe yours - just do it uniformly. Make your first cut a 'stabilizer' cut. Slice a small piece off of the long side of the potato, then place the exposed portion of the potato down on the gutting board, this will keep the potato from rocking around as you slice it. Next cut the potatoes in 1/2" or what ever width you prefer, slices. Now stack 2 or three slices on top of each other and cut the rounds into strips (french fries) the same width as the first slices (ie. 1/2"). Next turn those strips crosswise on the cutting board and cut the strips into cubes - again paying attention the the width (1/2"). There's bound to be 'ends' that are not uniform - if their size is significantly smaller than the rest of the cubes (ie. 60% or smaller), either discard them or set them aside to be added later. The small ends will cook that much faster than the others and by time the large pieces are done - the small pieces are burnt. The only thing worse than raw potatoes, are burnt potatoes.

In a large skillet, put enough vegetable oil to cover the bottom with a bit of extra - enough to give you a puddle. Set the heat to medium high and wait till it comes up to temperature - you should be able to put your hand over the oil and feel the heat coming off of it. I wet a finger from the sink faucet and flick a small amount of water into the oil - it'll snap and dance. Use caution when doing that. Now dump all your cubed potatoes into the hot oil. It's best if you try to spread them as evenly as possible. This is a trick part - the starch in the potatoes tend to stick, use a good spatula and stir/turn over the potatoes using a scraping motion to the bottom of the pan. Give the potatoes a bit of rest in between each stir/turn over. When the potatoes start getting crispy - taste test them to be sure they are cooked all the way through.

Homemade Corned Beef Hash with two eggs over easy

Add your corned beef to the skillet, and stir into the potatoes. The potatoes shouldn't be as sticky now and the corned beef should mix in easily. Once the corned beef starts to get crispy, add the green onion and finish cooking the hash to your preference of crispness. I like to serve Corned Beef Hash with eggs over easy. Either beside the hash or right on top of the hash.

Salmon Hash

For Taste Sake
Hash can be made from just about anything - my second choice is canned corned beef, roast beef, pork, ham. I've even made Salmon Hash that was wonderful. If you don't have any leftover pre-cooked meat then cook what ever raw meat you have on hand, once it's cooked, then proceed with the recipe.

Some tips to reduce the sticking of the potatoes: Room temperature potatoes will stick less. A cast Iron skillet is nice because the thickness of the cast iron holds it's heat better than other pans - adding the potatoes to hot oil lowers the cooking temperature of the oil which makes them stick.

If you're just coming off of St. Patrick's Day - and have left over potatoes - they are perfectly fine to use. Cube them up and add them to the hot oil, they're already cooked through, so you just cook them till they're visually done.