Corned Beef Hash

Method12 steps · about 30 min

1. 1

   Step 1: Peel and finely chop the medium onion (1 medium), keeping the full prepared onion ready for the pan.

   Uses 1 medium onion, finely chopped in step 1

2. 2

   Step 2: Melt all three tablespoons initial butter in a large heavy skillet over medium heat. Add all the chopped onion and cook for a few minutes until translucent.

   Uses 3 tbsp unsalted butter for the initial pan · All the prepared onion

3. 3

   Step 3: Finely chop the ready-cooked corned beef (3 cups) and chop the ready-cooked potatoes (3 cups), measuring three cups of each. Keep the two prepared ingredients together, ready to fry.

   Uses 3 cups cooked corned beef, finely chopped in step 3 · 3 cups cooked potatoes, chopped in step 3

4. 4

   Step 4: Mix all the prepared cooked beef and potatoes into the softened onion pan and spread the complete mixture evenly.

   Uses The complete cooked onion pan · All three cups each of prepared cooked beef and potatoes

5. 5

   Step 5: Increase to medium-high or high heat and press the hash firmly against the pan with a metal spatula.

   Uses The complete hash mixture

6. 6

   Step 6: Leave the first side undisturbed so its underside can form a browned crust; keep the heat at a steady sizzle without burning.

   Uses The complete pressed hash

7. 7

   Step 7: Peek underneath a section with the metal spatula. Continue cooking without stirring if the underside has not yet browned nicely.

   Uses The same frying hash

8. 8

   Step 8: When the underside is nicely browned, flip the hash in sections with the metal spatula so the other side faces the pan.

   Uses The whole hash after the underside browning check

9. 9

   Step 9: Press the turned sections down again so their second side makes even contact with the skillet.

   Uses All turned hash sections

10. 10

    Step 10: If there is too much sticking, add only a little of the separate extra butter. Continue browning and turning sections as needed until the cooked beef and potatoes are crisp and thoroughly hot, reaching 74°C / 165°F throughout.

    Uses The complete turned hash · A little extra unsalted butter, only if the hash sticks

11. 11

    Step 11: Wash and chop the fresh parsley, keeping it ready for the off-heat finish.

    Uses Fresh parsley, washed and chopped in step 11, as needed

12. 12

    Step 12: Remove the finished hash from the heat. Stir in the chopped parsley, add freshly ground black pepper and taste before adding kosher salt. Serve the full batch as four to six portions.

    Uses All finished hot hash · All prepared parsley · Kosher salt for final tasting, as needed · Freshly ground black pepper for final tasting, as needed