Ultimate Corned Beef Hash – a delicious recipe with Butter, Yellow Cooking Onion, Carrot, Largish Yukon Gold Potatoes, Brisket, Salt. Easy to follow and perfect for any occasion.
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Place a large pot of water over high heat and allow it to come to a boil while preparing other ingredients.
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Place a heavy, well-seasoned cast-iron skillet over low heat and allow the butter to melt slowly in it while you dice your onions.
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You want the pieces of onion to be no larger than 1/4.
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Lob the root end off of the carrot.
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Slice it in half crosswise, then lengthwise.
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Lay the carrot quarters cut sides down on your cutting board and slice into 1/4 thick strips lengthwise.
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Turn the strips perpendicular to your knife and chop roughly into 1/4 cubes.
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When the butter is fully melted, add the carrots and onions to the pan, sprinkle with a pinch of salt, then stir.
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Raise the heat to medium low and let cook while working on the next step, stirring occasionally to prevent scorching.
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The carrots and onions should cook for about 8-10 minutes.
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To dice the potatoes, first slice them in half lengthwise.
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Lay, cut side down, on the cutting board and cut into 1/4 thick cards.
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Lay a stack of the potato cards on the cutting board, cut sides down, and slice into 1/4 strips.
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Turn the strips perpendicular to your knife and chop roughly into 1/4 cubes.
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Salt the now boiling water with a hearty pinch of kosher salt and carefully add the diced potatoes.
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Return to a simmer.
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The potatoes should be mostly tender within 3-5 minutes.
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Do not cook them until theyre mushy.
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Drain and set aside.
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To dice the corned beef, cut across the grain into 1/4 thick slices.
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Stack the slices and cut into 1/4 strips.
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Turn the strips perpendicular to your knife and chop roughly into 1/4 cubes.
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By this time, your carrots and onions should have softened and the onions should be beginning to turn golden around the edges (at the 8-10 minute mark.)
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Turn the heat to medium.
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Add the boiled potatoes and diced corned beef to the pan and toss to evenly distribute the onions, carrot, potatoes, corned beef and fat.
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If it looks dry, you can add a little more butter or canola oil.
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Use a sturdy metal spatula or wooden spoon to press the mixture down toward the bottom of the pan.
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This promotes more caramelized bits and goodies.
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Grind black pepper over the mixture, to taste.
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Do not stir at this point!
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If you hear sizzling and popping you are on the right track.
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If you dont hear it, raise the heat a bit and see if that sets the sizzling in motion.
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If you still dont hear good things happening, add a bit more fat (either butter or canola oil), and that should do it.
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After about 5-8 minutes, when things start smelling toasty, slide a metal spatula under the hash and lift a bit to examine the progress.
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If it is starting to get golden brown bits, use your spatula to slide underneath and flip over the hash in sections.
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Dont stir it, or youll break up all those lovely crisp parts.
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Once its flipped, press the hash down again to bring more surface area in contact with the pan.
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This is how you achieve the best coloring and texture on the hash.
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Cook for about 5 minutes, then lift and flip sections again.
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Carry on doing this until you get the degree of caramelization you prefer.
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When it is the color you desire, remove the pan from the heat.
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Cast-iron retains heat, so if you do not want it to cook any further, you should transfer it to a serving dish immediately.
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Serve hot.
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I prefer mine with stir-fried kimchi and a fried egg on top, but most of my kids love it straight up with hot sauce.
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Leftovers can be stored in a tightly covered container in the refrigerator and reheated in a skillet or in the microwave.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cups Butter, 1 whole Large Yellow Cooking Onion, 1 whole Large Carrot, Scrubbed And Peeled If Preferred, 8 whole Largish Yukon Gold Potatoes, Scrubbed And Peeled If Preferred, and more.
Yes, Ultimate Corned Beef Hash falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.