So Good, You'll Cook Extra Corned Beef on Purpose
Whether corned beef is a March-only tradition in your house or an anytime comfort-food favorite, one of the best things about it is its versatility as leftovers. You can serve corned beef with pickles as part of a cold plate, slice it for sandwiches, or—best of all—turn it into a steaming plate of corned beef hash for the next morning's breakfast. It takes a few minutes on the stovetop but requires little of your attention, so you can still enjoy your morning cup of coffee while it cooks.
Total Time: 20 to 25 minutes | Prep Time: 2 minutes | Serves: 4 to 6
- 3 tablespoons oil or butter, and more if needed
- 1 medium yellow onion, diced
- 3 cups corned beef, diced or shredded
- 3 cups leftover cooked potatoes, diced
- Kosher salt and fresh-ground pepper, to taste
- 2 tablespoons chopped parsley (optional)
- In a large, heavy skillet over medium heat, cook the onions gently in the oil or butter until they're soft but not browned.
- Add the beef and potatoes to the pan; stir them around, so they're evenly mixed with the onions and coated with the onion-flavored cooking oil. Pack down the mixture with the flat of your spatula, so it's compressed firmly against the bottom of the hot skillet.
- Increase the heat to just above medium. Let the hash cook, undisturbed, for 8 to 10 minutes. Carefully slide your spatula underneath the flat cake of potatoes and meat, and peek to see if the underside is deeply browned. If not, let it cook for a minute or two longer. If it's ready, flip the round of hash in two or three pieces, so the golden side is up and the pale side is down. If the potatoes stick when you try to turn them, add a little more oil or butter.
- Cook on the second side for another 8 to 10 minutes, until that side is nicely browned as well. Taste the hash, and season it as needed with salt and pepper. Remove it from the heat. Serve the hash with eggs as a breakfast, or with a fresh salad as lunch or brunch. Garnish with chopped parsley, if you wish.
- Ideally, you'll have potatoes left over that were cooked with the corned beef. They'll already be infused with its flavor, and make an excellent hash ingredient. If you don't have leftovers, you can either boil small-diced potatoes specifically for the hash, or use a bag of frozen diced potatoes.
- If you have extra time, break up the hash and keep cooking it so more of the potatoes' surface area can brown. It's optional, but makes the hash even better.
- If you also have leftover cabbage and carrots from the previous meal, you can place them on top of the hash for the last few minutes of your cooking time. They'll heat through, and be ready to serve with the hash. Milk-based "country gravy" makes a nice addition.
- Corned beef often shreds and crumbles when it's sliced while hot. Set aside those shreds for your next day's hash, and then slice and dice as much extra as needed to make up the full 3 cups of beef.
Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.