Corned Beef Hash
If you happen to have any leftover Corned Beef Brisket, Basic Beef Roast, Oven-Braised Pork Roast, or Braised Beef Shank, you can use it to make this dish.
INGREDIENTS | SERVES 4-6
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2–3 cups chopped, cooked beef or pork roast
- 2–3 cups peeled, chopped potatoes
- Salt to taste
- Pepper to taste
Place a skillet over medium heat. Once it is heated through add the butter and oil. Stir in the onion and cook for 4–5 minutes. Add the garlic and cook for 1 minute.
Add the beef and potatoes to the skillet. Spread them evenly across the surface of the pan and increase the heat to medium-high. Press down on the mixture frequently with a spatula. Do not stir.
Cook the first side for 6–9 minutes. Lift a section in the middle up to see if the bottom is browning. Once it is browned, flip the contents over in sections so the other side can brown. Cook the second side for 4–7 minutes.
Remove it from the heat, season with salt and pepper and serve with crusty bread and fried eggs for breakfast.
Better with an Egg on Top
You can turn this into a one-pot meal with eggs cooked on top. Once the hash is crispy all over, use a spoon to dig out four holes that are about 2" from the skillet edge and evenly spaced apart. Crack an egg into each one. Cover the skillet and cook for 3–5 minutes, depending on how well-done you like your eggs.
