CORNED BEEF HASH
4 to 5 servings
This is a chunky hash, just the way we like it. To make Red Flannel Hash, replace half the potatoes with 8 ounces beets, cooked, peeled, and cut into ½-inch cubes.
Heat in a large heavy skillet over medium-high heat:
- 3 tablespoons vegetable oil or beef fat
Add and cook, stirring, until the onion is just beginning to brown, about 5 minutes:
- 1 large onion, chopped
- (2 jalapeño peppers, seeded and diced)
Add and cook, stirring, for 5 minutes.
- 1 pound red or gold potatoes, boiled and cut into 1-inch chunks (about 3 cups)
Add and cook, stirring, until the potatoes and meat are browned around the edges, about 5 minutes:
- 2 to 3 cups coarsely shredded or cubed cooked corned beef
Stir in:
- 3 tablespoons beef or chicken broth or water
- (2 tablespoons ketchup or mild, tomato-based chili sauce)
- (½ teaspoon dried thyme or sage)
- Salt and black pepper to taste
Reduce the heat to medium. Lightly mash the potato pieces with the edge of a spatula. Cook, stirring frequently, until all the ingredients are nicely browned, about 10 minutes. Firmly press the hash into a cake with the back of the spatula, then cook, pressing occasionally, until the bottom is well browned, 10 to 15 minutes. Loosen the bottom of the cake with the spatula, then slide or invert onto a serving plate and cut into wedges. Sprinkle with:
- Chopped parsley
Serve with, if desired:
- (Fried Eggs or Poached Eggs)