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My review
Chef John's Corned Beef Hash
57k
Chef John
"When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers.
Garnish with green onions and a poached egg."
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Ingredients
50 m servings 608Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
- Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
- Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
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Reviews
Read all reviews 5569 Ratings
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Most helpful positive review
8/13/2014
For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the...
Most helpful critical review
7/3/2014
This was ok to me. A sunnyside egg dropped on top added some extra flavor it needed.
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8/13/2014
For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the...
7/22/2014
Love this recipe, cannot say how many times I make this! My hubby loves it!!
3/17/2014
The flavor is out of this world good, and I used baby red potatoes because I like to leave them unpeeled. The fire roasted salsa adds a delicious but subtle Southwestern flavor, and instead of ...
3/23/2015
The only thing I changed was to use regular medium salsa. It was yummy!! I used red potatoes and left over corned beef from St. Patrick's Day. Great breakfast for dinner. I said it in another re...
2/15/2015
I just made this and it is the best corned beef hash ever! Excellent recipe!
3/17/2015
I added a yam and a golden to the mix and it was great!!!
3/20/2016
I made this recipe without the tomato salsa and it was delicious! I think you need to use a cast iron skillet to get a good crust on your hash.
12/28/2014
Very Good! I had some left over roast beef that I needed to use up and went looking for a hash recipe. My mom made it for us many years ago to use up roast beef (and probably lamb or other roas...