CORNED BEEF HASH

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Corned Beef Hash image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 to 4 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups chopped leftover corned beef
2 tablespoons chopped parsley
1 to 1 1/2 cups leftover corned beef cooking liquid

Steps:

  • Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
  • Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
  • Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.

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