We love corned beef. I love to make it and I make a damn good one. No, I’m not going to post my corned beef secrets. What I will fill you in on is what our true love really is. Corned beef leftovers. Sandwiches are special, as is a slice stolen and eaten cold while standing in front of the refrigerator. But there is one dish that is truly spectacular. A dish that is as good as curling up with your favorite blankie. Corned beef HASH.
What you’ll need is a decent-sized portion of cooked and cold corned beef. Also some potato, onion, and whatever leftover vegetables from your corned beef dinner. I usually use cabbage also, but there wasn’t any left over this time. The magic in this particular recipe was that I fried it all in some nice duck fat.
If you don’t have cooked potatoes in your leftovers, like me, then first boil your potatoes until they are fork-tender but firm. Cut all the ingredients into uniform pieces.
Into the pot goes the first blob of duck fat. Duck fat can be found at Corti Bros in Sacramento, in the freezer.
Next in are the potatoes, cook without moving too much so they get browned and crispy. Season with salt and pepper.
Next in are the onions.
When the onions are soft, toss in the carrot, cabbage (if you have it) and corned beef. Continue to cook over high heat.
When everything is hot, browned and crispy, toss in some green onion and parsley if you’re in the mood. I always like something green and fresh at the end.
Right before serving, pour in a little cream and toss it about.
Keep warm in the pan while you fry up some eggs. In a nonstick skillet, melt a bit more duck fat and a little butter, just for kicks. Crack in an egg and season with salt and pepper. As the egg fries, spoon hot fat over the whites and yolk so they set and the whites are cooked.
Plop it down right on top of a good-sized mound of hash. Dig in and enjoy!
You can easily substitute the duck fat with a combination of olive oil and butter. It will taste practically as good.
Yummy Corned Beef Hash
3 cups cubed corned beef, cooked and cooled
3 cups cubed potato, cooked and cooled
3 cups total leftover vegetables such as cabbage and carrots, cubed
1 onion, chopped
2 green onions or a handful of parsley, chopped
2 Tbsp heavy cream
3 Tbsp duck fat, or equivalent amounts of butter and/or oil
salt and pepper
Eggs, if desired
Heat fat in large saute pan over medium heat. Toss in the potatoes and fry until they are browned and crispy. Next add the onion and cook until it is soft and beginning to brown. Taste and season with salt and pepper. Add the corned beef, carrots and cabbage and cook until they are warmed through and beginning to brown. Add the green onions and/or parsley. Pour in the cream and stir. Adjust seasonings.
If you like your hash more like “hash browns”, remove the hash from the heat and using a smaller pan and more fat, fry just a portion at a time, smashing the ingredients together with the back of the spatula.
For eggs: Remove the hash and set aside. In the same pan, heat some of the fat and crack the eggs into the pan. Season with salt and pepper. Spoon the hot fat over the eggs until the whites are cooked and the yolk is just set. Serve the egg on top of a mound of the corned beef hash.