I wanted to make a nice breakfast for everybody this morning. We had all the ingredients for this hash (more-or-less) and it looked tasty, so that's what I made.

I meant to add a few shishito peppers and/or a bell pepper to the mix when making this, but I completely forgot! Might be something worth considering for next time if we have any kicking around.

Corned Beef Hash

Slightly adapted from Cook's Country February/March 2021

Ingredients

• 450g russet potatoes, cubed
• 340g cooked corned beef¹, cubed
• 3 c. shredded green cabbage
• 1 onion, halved and sliced
• 2-4 carrots, peeled and cubed
• 2 Tbsp. oil
• 2-3 cloves garlic, sliced
• 2 tsp. fresh thyme (or 3/4 tsp. dried)
• 2 tsp. black peppercorns, ground
• 1/2 Tbsp. ground mustard
• 1/2 tsp. coarse sea salt
• 1/2 tsp. allspice berries, ground
• 1/4 c. unsalted butter, cut into 16 pieces

Directions

1. Combine potatoes, beef, cabbage, onion, carrot, oil, garlic, thyme, pepper, mustard, salt, and allspice in a large bowl and toss to coat.
2. Heat a large pan over medium heat and add hash mixture to pan.
3. Cover and cook on medium or medium-low for 20 minutes.
4. Remove from heat and mash with potato masher.
5. Spread mashed mixture evenly in bottom of pan.
6. Add butter pieces around the edge of the pan and return to medium or medium-low heat.
7. Cook, uncovered, without stirring, for 5-7 minutes.
8. Flip over. (Not all at once. Flip one spatula-sized section at a time.)
9. Cook 2 more minutes.
10. Flip once more and cook another 2 minutes.
11. Serve with fried eggs, buttered toast, and/or hot sauce.

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¹ This recipe calls for corned beef left over from a boiled dinner (or chopped up thick slices from the deli counter). I didn't have that, but I did have a 340g tin of corned beef, so I just used that. ^Back