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1
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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2
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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3
You want the pieces of onion to be no larger than 1/4.
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4
Lob the root end off of the carrot.
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5
Slice it in half crosswise, then lengthwise.
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6
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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8
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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9
Raise the heat to medium low and let cook while working on the next step, stirring occasionally to prevent scorching.
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10
The carrots and onions should cook for about 8-10 minutes.
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11
To dice the potatoes, first slice them in half lengthwise.
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12
Lay, cut side down, on the cutting board and cut into 1/4 thick cards.
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13
Lay a stack of the potato cards on the cutting board, cut sides down, and slice into 1/4 strips.
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14
Turn the strips perpendicular to your knife and chop roughly into 1/4 cubes.
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15
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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20
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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24
Turn the heat to medium.
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25
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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26
If it looks dry, you can add a little more butter or canola oil.
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27
Use a sturdy metal spatula or wooden spoon to press the mixture down toward the bottom of the pan.
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28
This promotes more caramelized bits and goodies.
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29
Grind black pepper over the mixture, to taste.
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30
Do not stir at this point!
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31
If you hear sizzling and popping you are on the right track.
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32
If you dont hear it, raise the heat a bit and see if that sets the sizzling in motion.
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33
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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34
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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35
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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36
Dont stir it, or youll break up all those lovely crisp parts.
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37
Once its flipped, press the hash down again to bring more surface area in contact with the pan.
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38
This is how you achieve the best coloring and texture on the hash.
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39
Cook for about 5 minutes, then lift and flip sections again.
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40
Carry on doing this until you get the degree of caramelization you prefer.
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41
When it is the color you desire, remove the pan from the heat.
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42
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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44
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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45
Leftovers can be stored in a tightly covered container in the refrigerator and reheated in a skillet or in the microwave.
