Monday's Thrifty Corned Beef Hash
English·(Mun-deys Thrif-tee Kornd Beef Hash)
Chapter 2: Catholic School Lunches and Midday Comforts
There is a quiet, working-class nobility to taking Sunday’s exhausted remnants and forging them into Monday’s masterpiece. This hash is less a recipe and more a thermodynamic imperative—a cast-iron skillet, a heavy hand with the butter, and the absolute self-control to leave it the hell alone until a dark, savory crust forms. It is simple, unpretentious, and exactly what you want to eat when the world demands too much.
Before you start
Dice the potatoes and meat.
Cut the peeled Yukon Gold potatoes and the leftover corned beef into uniform 1/2-inch cubes to ensure even cooking and maximum crispness.
Chop the aromatics.
Finely dice the yellow onion and bell pepper, and mince the garlic cloves before you begin cooking.
Ingredients
- Yukon Gold potatoes1 1/2 lbs
- leftover cooked corned beef brisket3 cups
- unsalted butter or ghee3 tablespoons
- vegetable oil or olive oil1 tablespoon
- yellow onion1 large
- red or green bell pepper1/2 cup
- garlic cloves2
- Worcestershire sauce1 tablespoon
- fresh thyme leaves1/2 teaspoon
- smoked paprika1/2 teaspoon
- Kosher salt and black pepperto taste
- large eggs4
- fresh flat leaf parsley or chives2 tablespoons
Method
- 01
Parboil and steam dry the potatoes.
Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 5 to 7 minutes until just fork-tender, then drain thoroughly and let them sit in the colander for 5 minutes to dry out.
- 02
Sauté the aromatics.
Heat a large cast-iron skillet over medium-high heat with 1 tablespoon of the butter and the oil. Add the onion and bell pepper, cooking until soft, then stir in the garlic, thyme, and paprika for one minute.
- 03
Build the hash.
Melt the remaining 2 tablespoons of butter in the skillet, then fold in the dried potatoes, corned beef, and Worcestershire sauce. Use a spatula to press the mixture firmly into an even, compact layer.
- 04
Leave it alone to build a crust.
Do not stir. Let the hash cook completely undisturbed for 6 to 8 minutes until a deeply browned, crispy crust forms on the bottom.
- 05
Flip the hash and repeat.
Flip the hash in large sections, press it down firmly again, and cook undisturbed for another 5 to 6 minutes. Taste and adjust the seasoning with salt and heavy black pepper.
- 06
Crown with eggs.
Use the back of a spoon to create four small wells in the hash and crack an egg into each. Reduce the heat to medium-low, cover the skillet tightly, and cook for 4 to 6 minutes until the whites are set but the yolks remain runny.
- 07
Garnish and serve.
Remove from the heat, scatter with fresh parsley or chives, and serve immediately straight from the pan.
Notes
Sourcing the beef.
Sunday’s leftover brisket is best, but a high-quality canned corned beef or a thick slab from the deli counter works perfectly well in a pinch.
Embrace the bubble and squeak.
If you have leftover steamed cabbage or roasted carrots from yesterday's dinner, coarsely chop them and fold them into the skillet with the potatoes.
Dairy free crusts.
To honor the kosher deli origins of the dish, swap the butter for rendered beef tallow or duck fat to yield an incredibly crisp crust.
From The Irish American Table.