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classic corned beef hash

★★★★★ 2
kitchenChatter avatar
a recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This breakfast hash is served at the Greenbrier Resort in White Sulphur Springs, West Virginia. It's elegant -topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points. Yummm!

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★★★★★ 2
serves 6 servings
prep time 25 Min
cook time 15 Min
method Stir-Fry

Ingredients For classic corned beef hash

  • 2 c
    roughly chopped boiled red-skinned potatoes
  • 2 c
    finely chopped cooked corned beef
  • 1/4 c
    chicken stock
  • 1 Tbsp
    finely chopped parsley
  • 1 Tbsp
    whole grain mustard
  • 1/4 tsp
    dried thyme
  • 1 sm
    yellow onion, grated
  • 1 clove
    garlic, minced
  • freshly grated nutmeg, to taste
  • freshly ground black pepper to taste
  • 4 Tbsp
    butter

How To Make classic corned beef hash

  • 1
    Mash 1/2 the potatoes with a fork in a large bowl until smooth, add the remaining potatoes and the corned beef,stock,parsley, mustard,thyme, onion, garlic,nutmeg and pepper- mix until evenly combined. Heat the butter in a 12-inch cast-iron skillet over medium-high heat. Add the corned beef mixture and cook, stirring constantly, until lightly browned, about 1 minute. Using a large spatula, press the corned beef mixture into a flat cake, and cook until the mixture is browned and crusty on the bottom, for about 10 minutes. Flip the cake, and continue cooking until the mixture is crowned and crusty on other side, about 8 minutes. Transfer to a serving plate and cut hash into wedges to serve.
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