It's National Corned Beef Hash Day
They say corned beef hash is the most versatile of foods and September 27th is its day. Not only can you eat it with cabbage for a meal, but you can serve them on sandwiches, or with potatoes and eggs for breakfast. Delicious, simple, and satisfying, this corned beef hash recipe takes only 25 minutes to make and prepares enough for the whole family.
- 2-3 tbsp. unsalted butter
- 1 medium onion, finely chopped
- 2-3 cups finely chopped, cooked corned beef
- 2-3 cups chopped cooked potatoes, preferably Yukon gold
- Salt and pepper
- Chopped fresh parsley
Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook until translucent.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
Do not stir the potatoes and corned beef, but let them brown. You should hear them sizzling. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
Remove from heat, stir in chopped parsley. Add freshly ground black pepper, and add salt to taste.
Adapted from Simply Recipes