This is an unusual corned beef hash recipe in that it doesn't need constant attention from the cook, like most, but still comes out crispy and tender in all the right places.
No leftover corned beef? You
can always buy corned beef at the local deli; just have them slice it
1/2-inch thick to accommodate the 1/2-inch cubes in the recipe. The same
goes for roast beef in the Roast Beef Hash option, below.
1/4 cup vegetable oil
2 cups onions, chopped
4 cups cooked corned beef in 1/2" cubes
3 cups cooked potatoes in 1/2" cubes
3 tablespoons fresh parsley, chopped
Heat the oil in a large heavy skillet over medium-high heat.
Cook the onions in the oil, stirring, until browned lightly, about 3 minutes. Add the cubed corned beef and potatoes, stir, and reduce the heat to medium.
Using a spatula, press the mixture into the skillet, compressing it slightly. Now let it brown thoroughly and heat through, about 10 or 15 minutes. Resist the urge to turn or tamper with the hash.
Slide the hash onto a serving platter and garnish with parsley. 6-8 servings.
A corned beef hash recipe often includes an option of serving a poached or fried egg atop each serving of hash. Hey, this one does, too! But I think this particular recipe, with its crispy bottom and soft top is ideal for it.
See how to poach eggs here in the Eggs Benedict recipe.
Yes, you can make hash from roast beef as well as corned beef, with a few spice modifications.
Add 1 tablespoon chopped fresh rosemary leaves and 1 tablespoon chopped fresh marjoram leaves to the onions while cooking (1 1/2 teaspoons each, dried).
Substitute roast beef cubes for the corned beef, of course, and cook as above.
Salt and pepper the roast beef hash to taste before transferring it to a serving platter. Top each serving with a fried or poached egg, if desired.