Corned Beef Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 234
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 40
- Sodium
- 657
- Total: 25 min
- Prep: 16 min
- Cook: 9 min
Ingredients
2 to 4 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups chopped leftover corned beef
2 tablespoons chopped parsley
1 to 1 1/2 cups leftover corned beef cooking liquid
Directions
- Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
- Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
- Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.