Name: Cast Iron Corned Beef Hash
Total time: 1 h
Ingredients: 1 1/2 pounds russet potatoes , peeled and cut into 1/2-inch; 1 tablespoon vegetable oil; Salt and pepper; 4 slices bacon , chopped; 1 onion , chopped fine; 2 garlic cloves , minced; 1/3 cup heavy cream; 1/4 teaspoon hot sauce; 8 ounces thinly sliced corned beef , cut into 1/2-inch pieces; 1/2 teaspoon minced fresh thyme

Why This Recipe Works

It can be a challenge to attain the holy grail of hash—crisp texture, perfect browning, and great flavor—when you're working with starchy, sticky ingredients. The nonstick surface of a well-seasoned cast-iron skillet is the perfect tool to make classic corned beef hash without sticking and burning while at the same time creating an ideal consistency. Using meat from a boiled dinner is traditional for this dish, but we found that deli-style corned beef worked great and allowed us to make this recipe anytime, regardless of leftovers status. Cutting the thinly sliced corned beef into ½-inch pieces gave us perfectly tender meat that held up in the hash. Stirring the meat in toward the end of cooking ensured that it would not dry out. Russet potatoes were our top choice for their starch content, which meant they would retain some character but also soften to help bind the hash together. To speed things along, we parcooked the potatoes in the microwave until tender, then moved them to the skillet. Heavy cream kept our hash moist and rich, and a little hot sauce added with the cream brought a touch of spice to the dish. The flavors of our hash came together with the final addition of bacon and onion. Cutting the bacon slightly smaller than the corned beef allowed the beef to take center stage while the bacon played a supporting role. We found that it was detrimental to stir our corned beef hash too often, so we allowed it to develop a good browned crust in the skillet before flipping it to brown the rest. Thyme added at the end lent a fresh, earthy note.

Before You Begin

Serve with eggs, if desired.

Instructions

Microwave potatoes, oil, ¼ teaspoon salt, and ¼ teaspoon pepper in covered bowl, stirring occasionally, until potatoes begin to soften, 7 to 10 minutes; drain well.

Cook bacon in 12-inch cast-iron skillet over medium heat until fat begins to render, about 2 minutes. Stir in onion and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Stir in potatoes, cream, and hot sauce. Using back of spatula, gently pack potatoes into skillet and cook, without moving, for 2 minutes. Flip hash, 1 portion at a time, and lightly repack into skillet. Repeat flipping process every few minutes until potatoes are tender and well browned, 8 to 10 minutes.

Stir in corned beef and thyme and cook until corned beef is heated through, about 5 minutes. Season with pepper to taste. Serve.