Equipment
Ingredients
Produce
- 450 g waxy potatoes, peeled and diced into 1cm cubes
- 1 yellow onion, finely chopped
- 2 garlic, minced
- 10 g fresh parsley, finely chopped
Meat & Dairy
- 350 g cooked corned beef, diced into 1cm cubes
- 30 g unsalted butter
Pantry
- 15 ml neutral oil
- 2 g black pepper, freshly ground
- salt
Nutrition (per serving)
Method
Place the diced potatoes in a medium saucepan and cover with cold, slightly salted water. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes until the potatoes are just tender but still hold their shape.
Drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for achieving a crispy crust later.
Heat the neutral oil and unsalted butter in a large cast-iron skillet over medium heat (around 175°C/350°F). Once the butter foams, add the chopped onion and saute until softened and translucent, about 5 minutes.
Add the drained potatoes to the skillet. Spread them out into an even layer and cook without stirring for 5 minutes to develop a crisp, golden-brown crust on the bottom.
Stir in the diced corned beef, minced garlic, and black pepper. Using a metal spatula, press the entire mixture firmly into the pan. Let it cook completely undisturbed for another 5 to 7 minutes to form a crusty bottom.
Taste the hash carefully, as corned beef can be quite salty. Add salt only if necessary. Garnish with chopped fresh parsley and serve immediately hot from the skillet.
Chef's Notes
- For the ultimate crispy crust, patience is key. Pressing the hash down with a spatula and leaving it completely undisturbed allows the Maillard reaction to work its magic.
- Using leftover cooked corned beef brisket yields a vastly superior texture compared to canned corned beef, though both can be used. If using canned, chill it thoroughly before dicing so it holds its shape.
- Parboiling the potatoes is a vital step. It ensures the inside is fluffy and fully cooked while allowing the outside to crisp quickly in the pan without burning.
- Top this hash with poached or sunny-side-up eggs. The rich, runny yolk acts as a natural sauce that binds the crispy hash together perfectly.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Potatoes may become slightly more crumbly after freezing, but pan-frying restores most of the texture.
Reheating: Pan-fry over medium heat until crispy again, or bake at 200 degrees Celsius for 10-15 minutes.
