Beef and bacon hash for brunch (photo courtesy Lodge Manufacturing).
 One of Lodge Manufacturing’s three cookbooks devoted to cast-iron cooking (photo courtesy Lodge Manufacturing).
 A kitchen’s worth of Lodge cast-iron cookware. Photo courtesy Williams-Sonoma.
One of our family’s favorite Sunday brunch recipes was corned beef hash with poached eggs. Mom always made her hash in a large cast-iron skillet (and the corned beef in a pressure cooker). A hot cast-iron skillet adds a crispy crust to the hash.
We never heard the words “beef hash,” much less “beef-bacon hash.”
This is a delicious way to use leftover beef or other meat. Use a cast-iron skillet preferably 10 inches in diameter or larger.
Ingredients For 4 Servings
3 slices bacon
½ cup finely chopped onion
2 cups new potatoes, cut into ½ -inch cubes and parboiled 5 minutes
1 cup cubed (1/2-inch) leftover cooked beef or other meat
2 garlic cloves, minced
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
Sea salt and freshly ground black pepper
1/4 cup (or more) fresh flat-leaf parsley leaves, chopped
1. FRY the bacon until crisp. Drain on a paper towel, and pour off all but a thin layer of fat. Save the bacon fat in a jar for cooking eggs, potatoes, etc. (25+ uses for bacon fat).
2. ADD the onion to the skillet and cook for 2 to 3 minutes over medium heat, stirring. Turn the heat up under the skillet and add the potatoes in a single layer. You might need to brown the potatoes in two batches, depending on the size of the skillet.
3. COOK until the potatoes are browned on both sides, about 5 minutes. Add the beef and lower the heat slightly. Add the garlic and thyme, season with salt and pepper to taste, mix well, and heat thoroughly.
4. REMOVE the pan from the heat and add the parsley. Crumble the bacon (or cut it into small pieces) and add to the hash. Mix well, and serve hot or at room temperature.