Classic Corned Beef Hash

Ingredients

Equipment Needed

• •12-inch cast iron skillet with lid
• •Large pot for par-cooking potatoes
• •Sturdy metal spatula
• •Sheet pan for drying potatoes

Instructions

1. 1

   Par-cook the potatoes

   Place the cubed potatoes in a large pot and cover with cold, salted water by two inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are just tender when pierced with a knife, about eight to ten minutes. They should hold their shape without crumbling. Drain thoroughly and spread on a sheet pan to cool and dry. Moisture is the enemy of crispness.

   Starting potatoes in cold water ensures even cooking from edge to center. Hot water would cook the exterior before the inside catches up.
2. 2

   Cube the corned beef

   Cut your corned beef into half-inch cubes, keeping them roughly uniform for even cooking. Include the fatty cap if you have it. That fat renders during frying and adds flavor that lean meat alone cannot provide. You should have about four cups of cubed beef.

   Cold corned beef cubes more easily than warm. If using fresh-cooked beef, refrigerate for at least an hour before cutting.
3. 3

   Build the foundation

   Heat a twelve-inch cast iron skillet over medium-high heat. Add two tablespoons of butter and the bacon fat, swirling until the butter foams and subsides. Add the diced onion and cook, stirring occasionally, until softened and beginning to turn golden at the edges, about five minutes. The kitchen will smell like Sunday morning.

4. 4

   Add beef and potatoes

   Add the cubed corned beef and par-cooked potatoes to the skillet. Scatter the thyme leaves over top and season with pepper. Go easy on the salt. Corned beef carries plenty from its cure. Toss everything together until well distributed.

5. 5

   Press and fry

   Using a sturdy spatula, press the hash mixture firmly into an even layer. Drizzle the Worcestershire sauce over top. Now comes the hard part: leave it alone. Let the hash cook undisturbed for five to six minutes until you hear steady crackling and see golden brown crust forming along the edges where the hash meets the pan.

   Resist the urge to stir. Every time you move the hash, you reset the crust-building process. Patience creates texture.
6. 6

   Flip and repeat

   Slide your spatula under sections of the hash and flip them over, exposing the golden crust. Add the remaining two tablespoons of butter in pieces around the pan. Press the hash down again into a flat layer. Cook another five to six minutes undisturbed until this side develops its own crispy crust. Repeat the flip and press process one more time for maximum crunch.

7. 7

   Create wells for eggs

   Using the back of a spoon, make four evenly spaced wells in the hash, pressing down to create shallow depressions that reach nearly to the pan. Crack an egg into each well. Season the eggs lightly with salt and pepper. Cover the skillet with a lid or sheet of foil.

   If you prefer your eggs cooked separately, fry them in another pan and nestle them atop the finished hash. Some mornings call for over-easy, some for poached.
8. 8

   Finish and serve

   Cook covered over medium heat until the egg whites are set but the yolks remain gloriously runny, about four to five minutes. Remove from heat, scatter the chopped parsley over everything, and bring the skillet directly to the table. Serve with hot sauce alongside and plenty of buttered toast for soaking up the yolks.

Chef Tips

• •The best hash comes from day-old corned beef. Cook your brisket for dinner one night, enjoy the sliced meat, then transform the leftovers into breakfast the next morning. The texture firms up after refrigeration.
• •Bacon fat is traditional and adds a smokiness that butter alone cannot match. Save your bacon drippings in a jar by the stove. Your grandmother did this for a reason.
• •If your corned beef was particularly salty, soak the cubes in cold water for fifteen minutes before cooking to draw out excess salt. Taste a piece before you season the hash.
• •Cast iron is essential equipment here. The heavy base distributes heat evenly and holds temperature when you add cold ingredients. No flimsy pan will produce a proper crust.

Advance Preparation

• •Par-cooked potatoes can be prepared the night before and refrigerated. Cold potatoes actually fry better than freshly cooked ones.
• •Leftover corned beef keeps refrigerated for up to five days, ready for weekend hash whenever the mood strikes.
• •The complete hash mixture can be combined and refrigerated overnight before frying. Press it into an even layer in the skillet cold, then proceed with frying. It will take an extra minute or two to develop the crust.

Frequently Asked Questions

Nutrition Information

1 serving (about 390g)