Epic Corned Beef Hash (Print Version)
# Ingredients:
→ For the Corned Beef Hash
01 -
1 large Russet potato, peeled and cut into 1/2-inch dice
02 -
1/2 lb (454g) corned beef, finely chopped or shredded (about 1 1/2 cups)
03 -
2 Tbsp (28g) unsalted butter
04 -
1 small sweet onion, finely diced (about 1/2 cup)
05 -
1 tsp kosher salt
06 -
3 Tbsp ketchup
07 -
Freshly ground black pepper, to taste
08 -
1 Tbsp fresh parsley, finely chopped
→ For Serving
09 -
Poached eggs (1-2 per person)
# Instructions:
01 -
Bring a large pot of salted water to a rapid boil. Add the peeled, diced potatoes and cook for 5-10 minutes until fork-tender but not mushy. Drain.
02 -
While the potatoes cook, place the corned beef in a food processor fitted with a blade attachment and pulse several times until finely chopped. Alternatively, cut the corned beef into small dice or shred by hand.
03 -
Heat 2 Tbsp of butter in a large skillet over medium heat. Add the diced onion and season with 1/2 tsp kosher salt. Cook, stirring occasionally, for 5-7 minutes until softened.
04 -
Add the shredded corned beef and parboiled potatoes to the skillet. Stir well and cook for 5 minutes.
05 -
Add 3 Tbsp ketchup, the remaining 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until well combined, then cook for another 5 minutes.
06 -
Use a thin metal spatula to carefully flip the hash. It may break into pieces, but that's okay. Cook for an additional 5 minutes, allowing the hash to become crispy. Garnish with freshly chopped parsley.
07 -
Serve the corned beef hash immediately, topped with poached eggs. Enjoy!
# Notes:
01 -
For best results, parboil the potatoes to achieve a crispy texture during pan-frying.