September 27th is National Corned Beef Hash Day, a dish that our family has served for at least three generations—mostly for weekend breakfasts, topped with a fried or poached egg.
We’ve got several corned beef hash recipes below, and some non-corned beef hash recipes as well. But first: What is corned beef?
Corning refers to curing or pickling the meat in a seasoned brine. Typically, brisket is used to make corned beef.
The word refers to the “corns” or grains of kosher (or other coarse) salt that is mixed with water to make the brine. The dish has many regional variations and seasonings.
Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon, precipitating the now-traditional Irish-American dish, corned beef and cabbage.
Smoking a corned beef, and adding extra spices, produces pastrami.
> Here’s the history of corned beef hash.
This recipe for corned beef hash is made in one pot and uses raw Idaho potatoes rather than cooked potatoes. However, you can make it with already-cooked potatoes as well.
Just melt both tablespoons of butter in the skillet, and add the onions, potatoes and corned beef at once, continuing with instructions as directed from step 4.
Either way, it’s a delicious way to use up any leftover corned beef you have, and makes a delicious breakfast, lunch or dinner when served with sunny-side-up or fried eggs.
Poached eggs work, too; and while scrambled eggs won’t provide a runny yolk to drip into the corned beef, they’re just as tasty.
Don’t forget the toast.
Ways to serve corned beef hash without eggs:
1. MELT 1 tablespoon of butter in a large lidded skillet over medium-high heat. Add the onion and sauté until it’s softened and beginning to brown, about 5 minutes.
2. ADD the potatoes and water or cooking liquid from the corned beef. Season with salt and pepper (if using the cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn the heat to low, cover, and simmer for 10 minutes, or until the potatoes are cooked.
3. UNCOVER and simmer for 5 more minutes, until most of the liquid has evaporated.
4. STIR the corned beef into the skillet, along with the remaining tablespoon of butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, until the bottom of the hash begins to brown.
5. STIR to flip the hash around and cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (about 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.
6. TURN off the heat and stir in the parsley. Taste and adjust the seasonings if necessary.
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