Corned beef hash is made by pan-frying a mixture of corned beef and potatoes. Both ingredients are chopped into small pieces which is where the name hash come from. The term is derived from the French word hacher, meaning “to chop.” It was during World War II that salt-cured beef—known as corned beef—became popular in the US as it was more readily available than rationed fresh beef. Creative housewives of that era used corned beef and other leftovers from dinner the night before to make the filling breakfast meal now known as corned beef hash. Today it is commonly served with fried eggs and toast for breakfast but is great any time of day. September 27 is Corned Beef Hash Day.
Recipe Servings: 4
Ingredients
- 2–3 Tbsp unsalted butter
- 1 medium onion, finely chopped
- 2–3 cups corned beef, cooked and finely chopped
- 2–3 cups yukon gold potatoes, peeled, cooked, and chopped into ¼-inch cubes
- Salt, to taste
- Ground black pepper, to taste
- Fresh parsley, chopped, to taste
Directions
- Melt the butter in a large skillet set over medium heat.
- Add the chopped onion and cook it for a few minutes, until translucent.
- Stir in the chopped corned beef and potatoes.
- Spread the mixture out evenly in the pan and increase the heat to medium-high. Use a spatula to press down on the mixture as it cooks.
- Cook, without stirring, for about 5 minutes or until browned and then flip the hash over to cook the other side until browned and crisp.
- Remove the hash from the heat, sprinkle it with salt, pepper, and parsley.
- Serve immediately.
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