chef john's corned beef hash

chef john's corned beef hash
  • 1 1/2 pounds potatoes, peeled and quartered
  • 1 1/2 pounds cooked corned beef, finely chopped
  • 1 bunch green onions, chopped
  • salt and ground black pepper to taste
  • 2 cloves garlic, crushed
  • 1 tablespoon butter
  • 1/4 cup roasted tomato salsa



  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  2. Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  3. Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

03/10/2017
chef john's corned beef hash, Potatoes recipe PT10M PT2H 6 435 calories
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