Corned Beef Hash
Ingredients
- 600 gPotato (peeled and diced)
- 1 pcYellow onion (finely chopped)
- 40 gSalted butter (for frying)
- 1 pinchBlack pepper ground
- 1 pcFlat-leaf parsley (chopped)
- 340 gCanned corned beef (diced)
Method
A rustic skillet where the meat shreds against crispy browned potatoes. The contrast between the tender center and the deep brown crust defines this classic.
- 1
Start potatoes in cold salted water. Bring to a boil and cook until a knife tip enters the flesh without resistance, but ensure they don't turn into mash.
- 2
Cut the potatoes and corned beef into uniform one-centimeter cubes. Finely mince the onion so it melts during cooking.
- 3
Heat butter in a cast-iron skillet. When it starts to foam and smells nutty, add the onions. Let them become translucent.
- 4
Add the meat and potatoes. Press down firmly with a spatula to pack everything together. Let brown without stirring for 5 minutes to form a crust. Flip and repeat.
Frequently asked questions
How do you get this dish right?
- Do not use a non-stick pan; cast iron is essential to achieve that deep brown crust.
- Don't stir too often: the secret is letting the Maillard reaction work its magic at the bottom of the pan.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in a skillet with a knob of butter to restore the crispiness.
