Corned Beef Hash

Corned beef is something I might cook 2, maybe 3 times a year (for sure on or around St. Patty's day). Usually I'll boil it with onion, potatoes, carrots & cabbage along with the pickling spice that comes with the meat. Even better is to make your own corned beef: http://thegrubfiles.blogspot.com/2016/11/home-cured-corned-beef.html

A great way to use the leftovers is to make corned beef hash for breakfast the next day. It beats the canned stuff, which tends to be on the salty and fatty side.

An interesting addition to corned beef hash is a chimichurri sauce. I found this on Kenji Lopez-Alt's site Serious Eats: Corned Beef Hash Recipe (seriouseats.com) Haven't tried this yet but sounds delish! 

Ingredients:
Cooked corned beef, finely chopped (enough to measure about 4 cups)

4-5 medium cooked potatoes, about 4 cups diced (I use the leftover potatoes that were boiled with the corned beef)

1 tbsp. olive oil

1 tbsp. unsalted butter
1 small red or yellow onion, finely diced
1 large green bell pepper, diced
1 jalapeno pepper, diced (optional)
1 tsp. Worcestershire sauce

2 cloves garlic, minced (or 1/2 tsp. granulated garlic)
1/2 tsp. salt

1/2 tsp. pepper

Scallions, thinly sliced for garnish (optional)

1. Slice and coarsely chop the corned beef with a cleaver or large knife; set aside. Dice the cooked potatoes; set aside.

2. In a large saute pan or cast iron skillet, heat 1 tbsp. of olive oil and 1 tbsp. butter on medium. Add chopped onion, reduce heat to medium-low and cook, stirring occasionally, about 6-8 minutes or until lightly browned.

3. Add diced jalapeño, bell pepper and minced garlic and continue cooking about 2-3 minutes or until peppers start to soften. Add chopped corned beef and stir well; cook another 2-3 minutes or until mixture is heated through. Stir in Worcestershire sauce.

4. Add diced potatoes and stir well. Season mixture with salt & pepper. If the hash is too dry, add a little bit of the cooking liquid that the corned beef & veggies had been cooked in (or water).

5. Turn heat up to med/medium-high. Flatten hash with spatula in the pan. Let cook a couple minutes until bottom begins to brown. Flip hash over in sections to lightly brown the other side.

6. If desired, garnish with chopped scallions and serve with fried egg on top and Tabasco or Crystal Hot Sauce (my personal fav) on the side for those who like a little extra kick. 

Diced corned beef and diced potatoes. Since I used gold potatoes, not Russets, it's ok to leave the skins on.

Coarsely ground/chopped corned beef, diced cooked potatoes, diced green bell peppers, chopped jalapeño, chopped onion.

When onion is lightly browned, add bell peppers, jalapeños and minced garlic, and cook for a few minutes until softened.

Add chopped corned beef; heat through and stir in Worcestershire sauce.

Add potatoes.

Flatten hash with spatula into pan. When hash starts to brown on the bottom, flip over in sections to brown the other side.

   If the mixture is dry, add a little bit of the reserved cooking liquid from the corned beef.

Serve with a fried egg on top, hot sauce on the side, and garnish with chopped scallions if desired.