Corned Beef Hash

This is my son’s favorite breakfast. Corned beef hash over rice, topped with a fried egg and smothered with his special condiment (ketchup).

Once a year on St. Patty’s Day I cook an extra-large brisket so I will have leftovers to make corned beef hash. But that usually only happens once a year. My family would eat corned beef hash once a week if I let them. The recipe below is my year round recipe that uses caned corned beef and I think it’s equally delicious.

I like to cook the bacon until it is almost crisp and I don’t toss out the fat, unless it is excessive. I use the bacon fat to cook and flavor the onions as well as the potatoes. Because there are so few ingredients it is important to cook each item properly. Be sure to cook the onions until they are very soft but not mushy, this allows the onion flavor to mellow and get sweet. Finally adding the ¼ cup of water to the mix allows the meat and onions to stick to the potatoes.

You can either serve it right out of the skillet or fry it up crispy in a non-stick pan.

CORNED BEEF HASH
3 pounds red skin potatoes
12 oz. can corned beef, cut into chunks
12 oz. bacon, sliced thin
1 ½ large onions, chopped small
1 tsp. kosher salt
½ tsp. black pepper
¼ cup water

1/2 head of cabbage, chopped (optional) add after the onions are soft

Boil the potatoes in salted water for 20 min. Drain and let sit until cool enough to handle. Cut potatoes with the skin on into bite size pieces and set aside.

In a large skillet with a cover, brown bacon over med – high heat until almost crisp.
Add chopped onions and cook until very soft.
Add corned beef and stir to mix with the bacon and onions.
Add potatoes and stir to mix.
Season with salt and pepper and add ¼ water.
Cover and let cook on med heat for 5 minutes.


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