When I was small, corned beef hash came in a can and was made with perfect little squares of potatoes and corned beef. It’s a happy memory: that hash fried up in a pan and served with eggs for breakfast. Recently, I saw corned beef hash on a menu in London, and it was so good, I knew I was going to have to learn how to make it myself. And so, I did. And it was good! And now my daughter Lucia’s first memory of corned beef hash is the homemade organic kind. She loved it!
The key to this recipe is really cooking the potatoes so they get nice and soft. I recommend boiling them first.
Corned Beef Hash
- ½ to 1 pound cooked corned beef, diced into squares
- 4 large potatoes, diced into squares
- 1 carrot, shredded
- 1 onion, chopped (optional)
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- Pepper *
* No need for salt, since the corned beef is usually salty.
- Boil the potatoes (and the corned beef, if it’s not already cooked).
- In a skillet, sauté the onions and carrots in the butter until onions are translucent.
- Add the potatoes and beef and cook until crispy and mushy, adding a bit more oil as needed. Don’t turn the mixture too often so you get a nice crispiness going.
- Grind in some pepper, and it’s done!
A note regarding the onions: Next time I make this hash I’m going to skip them because I felt they were too overpowering. Depending on your preference, you might want to either cut back or leave the onions out all together, too. I didn’t have time to go to the supermarket and read the ingredients on the can of corned beef hash to find out if the canned version uses them at all.