Name: Corned Beef Hash
Total time: 45 min
Ingredients: 3 tablespoons unsalted butter; 1 small onion , chopped fine; Salt and pepper; 2 pounds russet potatoes , peeled and cut into 1/2-inch pieces; 2 garlic cloves , minced; 3/4 cup water; 12 ounces cooked corned beef , shredded into bite-size pieces; 1 tablespoon hot sauce , plus extra for serving

Why This Recipe Works

Making corned beef at home is actually quite simple. We soaked a flat-cut brisket for six days in a brine made with both table and pink curing salt and flavored with sugar, whole spices, and garlic. After the soak, the seasoning had penetrated to the core of the meat.

To break down the brisket’s abundant collagen, we gently simmered the meat in a low oven, adding carrots, potatoes, and cabbage—classic corned beef accompaniments—to the pot while the meat rested so that they simmered briefly in the seasoned cooking liquid. And since our Home-Corned Beef with Vegetables recipe serves 8 to 10 people, you’ll most likely have leftovers that you can put to use in this hash.

Before You Begin

We like to serve this hash with poached or fried eggs, but any style of egg will work.

Instructions

Melt butter in 12-inch nonstick skillet over medium heat. Add onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring frequently, until onion is translucent, about 3 minutes. Increase heat to medium-high; add potatoes, garlic, and water. Cover and cook for 6 minutes. Remove lid and continue to cook, stirring frequently, until potatoes are cooked through and no water remains in skillet, about 6 minutes longer.

Remove skillet from heat and, using spatula or wooden spoon, mash approximately one-eighth of potatoes. Stir mashed potatoes into potato pieces until lightly coated. Stir in corned beef and hot sauce and toss until well combined. Press hash into even layer. Return skillet to high heat and cook, without stirring, for 3 minutes. Carefully slide hash onto large plate. Invert hash onto second plate and, using spatula, slide hash back into skillet. Return hash to high heat and cook second side until browned and crisp around edges, about 3 minutes longer. Transfer to platter and serve, passing extra hot sauce.