Corned beef hash

Hello and good morning Saturday! I thought I’d share this corned beef hash recipe in case you are looking for a good brunch idea and you just happen to have some leftover corned beef hanging around. I can’t even begin to predict what the chances of that might be, but hey, you never know.

I have recently re-discovered my cast iron skillet, which was actually my grandmother’s cast iron skillet, so I’ve been trying to think of fun things to make in it. Unfortunately, this was a semi-failed attempt because it got kinda burned and I was not able to flip it as a patty, per the recipe instructions. My advice, don’t skimp on the butter. Next time I might try half butter, half canola or olive oil since it is hard for me to use that much butter in anything other than baked goods. 

Mise en place

Corned beef hash
Source: adapted from Saveur
Serves: 6

Ingredients
2 cups roughly chopped boiled potatoes (Yukon gold or red skin)
1 1/2 cups finely chopped cooked corned beef
1/4 cup chicken stock
1 Tablespoon finely chopped parsley
1 Tablespoon whole grain mustard
1/4 teaspoon dried thyme
1 small yellow onion, grated

Before the failed attempt to flip

1/2 bell pepper, diced small
1 clove garlic, minced
Dash of Worcestershire sauce
Freshly ground black pepper, to taste
4 Tablespoons unsalted butter

Directions
1. Mash half of the potatoes with a fork in a large bowl until smooth; add the remaining potatoes and all of the rest of the ingredients. Mix until evenly combined.

2. Heat the butter in a 12″ cast-iron skillet over medium-high heat. Add the corned beef mixture, and cook, stirring constantly, until lightly browned, about 1 minute. Press the corned beef mixture into a flat cake, and cook until the mixture is browned and crusty on the bottom, about 10 minutes. Flip the cake, and continue cooking until the mixture is browned and crusty on the other side, about 8 minutes. 

3. Transfer to a serving plate and cut hash into wedges to serve.