Corned Beef Hash (Print Version)
Ingredients:
01 -
6 tablespoons unsalted butter, divided use.
02 -
4 cups (1/2-inch diced) russet potatoes, peeled.
03 -
1 small sweet onion, small diced.
04 -
½ teaspoon kosher salt.
05 -
½ teaspoon black pepper.
06 -
4 cups chopped cooked corned beef.
07 -
½ teaspoon garlic powder.
08 -
½ teaspoon onion powder.
Instructions:
01 -
Dice peeled russet potatoes until you get 4 cups. Then boil them just until fork-tender, 5-10 minutes. Drain well.
02 -
In a large skillet over medium heat, add 4 tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
03 -
Add the chopped corned beef, garlic powder, and onion powder to the pan. Stir to combine.
04 -
Using the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
05 -
Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.
06 -
Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. We usually do this 3 times. Then serve!.