John Holl talking about Corned Beef Hash and St. Patrick’s Day 2014
“Excerpted from The American Craft Beer Cookbook (c) John Holl. Photography (c) Lara Ferroni. Used with permission of Storey Publishing.”
Corned Beef Hash from the American Craft Beer Cookbook by John Holl
The difference between good hash and bad hash is vast. There is rarely a middle ground. One way to ensure all the ingredients come together properly is to take your time. This is not a weekday preparation, but a weekend one; make it when minutes don’t matter and the aromas can waft throughout the house giving slowpokes a pleasant way to wake. Another necessity for excellent hash is uniformly and finely chopped ingredients, which ensures proper mixing and thorough cooking. This is a simple recipe that doesn’t weigh down the hash with a lot of ingredients, giving the salty tender beef a chance to shine. Serve the hash with eggs prepared however you like them (poached or over-easy are classics) and a side of hot buttered toast. And skip the orange juice; this brunch dish goes well with an amber ale or dry Irish stout.
3 tablespoons unsalted butter
1 cup finely chopped yellow onion
3 cups finely chopped, cooked corned beef
3 cups finely chopped, cooked russet potatoes
Fresh Italian parsley, minced
Salt and freshly ground black pepper
1. Melt the butter on a griddle or in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and fragrant, 2 to 3 minutes.
2. Combine the corned beef and potatoes in a medium bowl, and then stir in the sautéed onions. Spread the mixture evenly on the hot griddle. Increase the heat to high and press down on the mixture with a spatula or kitchen weight. Do not stir the mixture; you want a nice brown crust to form. Cook for 3 to 5 minutes, taking care not to burn.
3. When the hash has browned, flip it over and brown it on the other side, again pressing down with the spatula or weight. Cook until the potatoes and corned beef are evenly browned, about 2 minutes longer.
4. Remove the hash from the heat and sprinkle with parsley. Season with salt and pepper to taste and serve immediately.
Makes 4-6 servings