One of the best things about the corned beef you’ve cooked for St. Patrick’s Day is turning the leftover meat and boiled potatoes into homemade corned beef hash. Good hash is as much about technique as ingredients. “Most important is to get ready to do some fine knife work, because everything should be diced finely and in the same size,” says mamachef. Most hounds include onion along with the corned beef and potatoes. Use a bit of stock or cream to bind the ingredients, season with pepper, and spread the mixture out in a skillet, cooking it in butter, oil, or bacon fat. Cook until it develops a nice crust on the bottom; todao presses the mixture with a spatula as it cooks to aid the process. Turn it to brown the other side, or finish under the broiler.
“You can also save the stock the beef and veg were cooked in and chill and defat it; then use that as the broth binder and the fat to fry it in,” says mamachef. “It does add some dimension.” For a variation, “If you add chunked cooked beets, you get the New England version, red flannel hash,” says carbonaraboy. “I like my corned beef hash with minced onions and garlic, fried diced potatoes and juicy chunks of tomatoes,” says JungMann. “I take it easy on the salt, maybe adding a splash of soy sauce or Maggi for added umami instead.”
No leftover cooked potatoes? Grab some raw ones and try CHOW’s Corned Beef–Potato Rösti.