Corned Beef Hash

Ingredients

• Russet potatoes1 1/2 lb
• kosher salt1 tbsp
• cooked corned beef1 lb
• yellow onion1 med
• green or red bell pepper1/2 med
• garlic2 small clove
• unsalted butter3 tbsp
• vegetable oil or bacon grease2 tbsp
• Worcestershire sauce1 tbsp
• smoked paprika1 tsp
• garlic powder1/2 tsp
• black pepper1/2 tsp
• eggs4 large
• fresh parsley1/4 cup

Method

1. 01

   Boil and aggressively dry the potatoes.

   Place the diced potatoes in a pot, cover with cold water, and add a generous tablespoon of salt. Bring to a boil over high heat, then reduce and simmer for exactly 5 minutes until the edges just begin to soften. Drain, rinse briefly with cold water to stop the cooking, and pat them aggressively dry with a clean kitchen towel—moisture is the enemy of the crust.

2. 02

   Sauté the aromatics.

   Place a large 12-inch cast-iron skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil or bacon grease. Sauté the diced onion and bell pepper for 5 to 7 minutes until translucent and slightly caramelized, tossing in the minced garlic for the last 30 seconds. Scrape into a bowl and set aside.

3. 03

   Simulate the flat-top with your cast-iron skillet.

   Wipe the skillet clean if necessary, return it to the stove, and increase the heat to medium-high. Add the remaining 2 tablespoons of butter and 1 tablespoon of oil, and when the foaming subsides, lay down your dried, par-boiled potatoes in a single, even layer.

4. 04

   Execute the smash and respect the wait.

   Do not stir. Scatter the corned beef evenly over the potatoes, then sprinkle with the smoked paprika, garlic powder, black pepper, and a pinch of salt. Using a heavy, flat, stiff metal spatula, press the mixture down firmly into the pan to maximize contact with the cast iron. Now, step away and leave it entirely undisturbed for 5 to 6 minutes to build that Maillard crust.

5. 05

   Perform the scrape to preserve the crust.

   When dark golden-brown edges creep up the sides of the potatoes, take your stiff metal spatula, dig it hard into the bottom of the skillet, and aggressively scrape underneath the hash. Flip it over in large, cohesive sections to preserve the crust you just spent 6 minutes building.

6. 06

   Incorporate the aromatics and recrisp.

   Add the reserved onion mixture and Worcestershire sauce back into the skillet, folding gently to combine. Press the hash flat again and leave it alone for another 4 to 5 minutes. Repeat the scrape-and-press method once or twice more until the potatoes are shatteringly crisp and the beef has caramelized, frizzle-fried edges.

7. 07

   Finish with short-order eggs.

   Reduce the heat to low and use the back of a spoon to make four indentations in the hash. Crack an egg into each well, season with salt and pepper, and cover the skillet tightly. Steam for 3 to 5 minutes until the whites are set but the yolks remain liquid gold. Garnish with parsley and serve immediately right out of the skillet.

Notes

• Respect the moisture management.

  If your hash turns to mush instead of crisping, it is a thermodynamic failure caused by residual water. The potatoes must be thoroughly dried after parboiling to prevent them from steaming in the pan.

• Use the right fat.

  Butter and oil work fine, but for the absolute pinnacle of diner flavor, substitute rendered bacon grease or the rendered fat cap from your brisket to fry the hash.