Classic Corned Beef Hash
By
Pat Duran
@kitchenChatter
1
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!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6 servings
Prep:
25 Min
Cook:
15 Min
Method:
Stir-Fry
Ingredients
- 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 small
- 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
- 1Mash 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.
