Corned beef hash has a long history in the United States with many recipes dating from the mid 1800’s. Hash is traditionally any leftover meat finely chopped and mashed together to make a ‘paste’ which is then fried in a pan. It’s mainly served as a breakfast food with eggs and fried potatoes. It’s not a good food if you are watching your weight, but it is delicious.
(Picture by Accidental Hedonist on Flickr)
1 tbsp butter
1 tbsp olive oil
500g cooked corned beef, diced
500-700g white potatoes, peeled quartered
1/4 cup prepared roasted tomato salsa
1 clove garlic, crushed
parsley or spring onions for garnish
salt and fresh ground black pepper to taste
6 poached eggs, optional
Add the butter, oil, and corned beef to a large, cold, non-stick or cast iron skillet. Turn heat to medium-low and cook, stirring occasionally.
In a saucepan, boil the potatoes in salted water for about 15 minutes, until partially cooked, but still very firm. Drain well and chop potatoes into small pieces. Add to the skillet along with the salsa, garlic, green onions, salt and pepper. Mix together thoroughly with the hot corned beef, and press down with a spatula to flatten.
Continue to cook slowly over med-low heat. Every 10 minutes or so, turn the mixture over with a spatula to bring the crusty bottom, up to the top. Do this several times until the mixture is well crusted and browned. Taste for salt and pepper, and adjust if necessary.
Transfer to plates, and top with a warm poached egg. Garnish diced parsley or spring onion.