Corned Beef Hash

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 367
• Protein: 23 g
• Carbs: 27 g
• Fat: 17 g

Ingredients

• 600 g Potato ( peeled and diced )
• 1 piece Yellow onion ( finely chopped )
• 40 g Salted butter ( for frying )
• 1 pinch Black pepper ground
• 1 piece Flat-leaf parsley optional ( chopped )
• 340 g Canned corned beef ( diced )

Instructions

1. Blanch the potatoes

   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. Dice the ingredients

   Cut the potatoes and corned beef into uniform one-centimeter cubes. Finely mince the onion so it melts during cooking.

3. Sauté the onions

   Heat butter in a cast-iron skillet. When it starts to foam and smells nutty, add the onions. Let them become translucent.

4. Crisp the hash

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat in a skillet with a knob of butter to restore the crispiness.