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This robust homemade corned beef hash turns yesterday's meat into a morning delight that makes store-bought versions look weak. The perfectly crunchy potatoes, flavorful corned beef, and caramelized onions create an ideal foundation for a gooey egg yolk to drip all over.
I originally whipped this hash up after finding myself buried in corned beef leftovers from St. Paddy's Day. What began as a simple fridge-clearing meal has grown into our family's most anticipated weekend breakfast, particularly when we've got visitors staying over.
Ingredients
- Russet potato: Gives you that perfect starchy foundation and browns wonderfully (steer clear of waxy types as they won't soften correctly)
- Corned beef: Brings that unique salty kick (go for holiday extras or good deli slices for top-notch flavor)
- Sweet onion: Provides a soft counterpoint to the saltiness (grab Vidalia or Walla Walla for maximum sweetness)
- Unsalted butter: Adds depth and helps achieve that fantastic crispy outside
- Ketchup: Might catch you off guard but adds just the right tang and sweetness to round everything out
- Fresh parsley: Cuts through the heavy flavors with fresh green notes and makes the dish look amazing
Step-by-Step Instructions
- Parboil the Potatoes:
- Cook diced potatoes in very salty water for 5-10 minutes until they're soft but still hold their shape. This key beginning step makes sure your potatoes turn out soft inside while getting nice and crispy outside during cooking. Drain them well and let them sit for a minute to dry out.
- Cook the Aromatics:
- Heat butter in a big skillet, cast iron works best, over medium heat until bubbly. Toss in your finely chopped onions with a little salt to help them sweat and cook them gently for 5-7 minutes. You want see-through onions with gold edges for the best taste base.
- Incorporate the Protein:
- Mix your shredded corned beef and pre-cooked potatoes with the soft onions. Combine everything gently but well so it's all mixed up nicely. Let everything cook without touching it for 5 minutes so those tasty crispy bits start forming.
- Build Flavor with Condiments:
- Mix in the ketchup, which sounds weird but gives just the right sweetness and zip. Add more salt if needed and some fresh black pepper. The ketchup gets a bit sticky and brown as it cooks, adding another layer of flavor that makes this hash really stand out.
- Create the Perfect Crust:
- Take a flat metal spatula and carefully flip sections of the hash over. Don't stress if it falls apart some – that just means more areas to get crispy. Let it cook another 5 minutes without moving it until you see beautifully browned bits with tender parts in between.
- Finish and Garnish:
- Scatter fresh parsley over your crispy hash for color and flavor. The bright green taste cuts through the richness perfectly. Serve it right away while hot for the best eating experience.
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You Must Know
My grandma always told me to add a hint of sweetness to balance out corned beef's saltiness. While she preferred grated apple, I've found ketchup hits that perfect balance while adding that classic roadside diner feel to the whole dish.
Leftover Magic
When stored right, this hash stays good in your fridge for up to 3 days. To warm it up, just drop a bit of butter in a hot pan and cook until it's heated through and crispy again. The flavors actually get better overnight, making this perfect for prepping ahead for busy mornings or when you've got family staying over.
Egg Excellence
Though poached eggs look amazing with their runny yolks cascading down, any style egg works great with this hash. For an easier approach, just push little holes into the hash during final cooking and crack eggs directly into them. Put a lid on for 3-4 minutes and you'll get perfectly set whites with runny yolks without all the poaching hassle.
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Historical Roots
Corned beef hash popped up during World War II as a clever way to stretch limited meat during rationing. What started as making do with what was available has turned into a beloved comfort food all across America. This dish shows how creativity during tough times can create lasting food traditions that bring families together for generations.
FAQs About the Recipe
- → How do I get crispy corned beef hash?
For super crispy hash, make sure your pan is really hot first, don't pile too much in at once, and let it sit without stirring for several minutes before you flip it over.
- → Can I use canned corned beef for this dish?
Canned corned beef works great. Just break it up or cut it into small chunks before you cook so it mixes well with the potatoes.
- → How can I make the hash less salty?
Don't add extra salt and you can give packaged corned beef a quick water rinse first since it often comes pretty salty already.
- → What's a good substitute for ketchup in this dish?
Try mixing some tomato paste with a bit of vinegar and a little sugar to get a similar tangy sweet flavor.
- → Can I make this dish ahead of time?
You can definitely prep ahead by partially boiling the potatoes and getting the corned beef ready. Keep them in the fridge and throw the hash together fresh when you're ready to eat.