Introduction & Inspiration
This Chef John’s Corned Beef Hash is a classic diner-style breakfast (or anytime!) dish! I love the combination of crispy potatoes, savory corned beef, and flavorful onions. It’s hearty, satisfying, and surprisingly easy to make.
The inspiration for this particular version comes directly from Chef John’s recipe. But I’ve added my own detailed explanations and tips to make it even more foolproof. It’s a recipe that’s perfect for using up leftover corned beef.
It is a great way of using leftovers. Or for making a delicious and satisfying meal from scratch. It’s a dish that’s sure to please everyone at the table.
This hash is a celebration of simple ingredients and straightforward cooking techniques. It’s a reminder that sometimes, the best dishes are the ones that require the least fuss.
Nostalgic Appeal (and the Diner Breakfast Classic)
Corned Beef Hash has a long and storied history as a diner staple and a home-cooking favorite. It evokes a sense of nostalgia and comfort. It reminds me of weekend breakfasts.
This recipe, inspired by Chef John, captures that classic diner-style flavor and texture. It’s a way to enjoy a beloved dish in the comfort of your own home. It’s familiar and satisfying.
There’s something inherently comforting about the combination of crispy potatoes, savory corned beef, and flavorful onions. It’s a dish that’s both hearty and delicious. Perfect for any time of day.
It’s the kind of meal that’s perfect for a lazy weekend morning. Or for a quick and easy weeknight dinner. It’s a classic for a reason.
Homemade Focus (and the Importance of Leftovers)
While this recipe often utilizes leftover cooked corned beef, the process of making the hash itself is very much a homemade endeavor. It’s about taking simple ingredients and transforming them into something truly special.
I’m a strong advocate for using leftovers creatively. And this Corned Beef Hash is a perfect example of how to turn leftovers into a delicious and satisfying meal. It is a great way to use them.
This recipe is a testament to the fact that homemade doesn’t have to be complicated or time-consuming. It requires just a few simple steps and readily available ingredients. Yet the flavor is far superior.
It’s a reminder that even the simplest dishes can be elevated to something extraordinary with a little bit of care and attention. And it’s a great way to reduce food waste.
Flavor Goal
The flavor goal of this Chef John’s Corned Beef Hash is to achieve a balance of crispy, savory, and slightly tangy notes. With tender potatoes, flavorful corned beef, and a hint of onion and garlic.
The potatoes, cooked until almost tender and then finely chopped, provide the base of the hash. They develop a crispy, golden-brown crust when cooked in the skillet.
The cooked corned beef, finely chopped, adds a salty, savory, and slightly tangy flavor. The green onions contribute a fresh, oniony note. The garlic and butter add richness and depth.
The roasted tomato salsa adds a touch of sweetness, acidity, and a subtle smoky flavor. The overall effect is a hash that’s both hearty and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have potatoes, peeled and quartered. I recommend using Yukon Gold potatoes.
Yukon Gold potatoes have a naturally buttery flavor and a creamy texture when cooked. They also hold their shape well, which is important for hash. You can use Russet potatoes.
Next, we have cooked corned beef, finely chopped. This is the star of the show, providing that signature salty, savory flavor. This recipe is a great way to use up leftover corned beef.
Green onions, chopped, add a fresh, oniony flavor to the hash. Salt and ground black pepper are used to season the hash.
Garlic, crushed, provides a pungent aroma and flavor. Butter adds richness and helps to create a crispy crust on the potatoes.
Finally, roasted tomato salsa adds a touch of sweetness, acidity, and a subtle smoky flavor. You can use store-bought salsa or make your own.
Essential Equipment
You’ll need a few key pieces of equipment:
A large pot for boiling the potatoes.
A large cast iron or nonstick skillet for cooking the hash. This is important for achieving that crispy crust.
A knife and a cutting board.
A spatula: for flipping.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, large skillet that can distribute heat evenly and is large enough to hold all the ingredients.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 ½ pounds potatoes, peeled and quartered
- 1 ½ pounds cooked corned beef, finely chopped
- 1 bunch green onions, chopped
- Salt and ground black pepper to taste
- 2 cloves garlic, crushed
- 1 tablespoon butter
- ¼ cup roasted tomato salsa
These are the measurements used in the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will significantly impact the final flavor of the hash.
Step-by-Step Instructions
Ready to make some delicious Chef John’s Corned Beef Hash? Here’s a detailed, step-by-step guide:
1. Cook the Potatoes:
Place the peeled and quartered potatoes in a large pot.
Cover with salted water. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer until the potatoes are almost tender but still firm, about 15 minutes. They should be easily pierced with a fork. But not falling apart.
Drain the potatoes well. Finely chop them.
2. Cook the Corned Beef:
While the potatoes are cooking, cook the finely chopped corned beef in a large cast iron or nonstick skillet over medium heat.
Cook until the fat begins to render and the beef starts to crisp up slightly.
3. Add Onions and Season:
Stir in the chopped green onions, salt, and pepper to the skillet with the corned beef.
4. Add Garlic and Butter: Add the crushed garlic and butter to the skillet.
Cook and stir until the butter is melted and the garlic is fragrant, 1 to 2 minutes.
5. Add Potatoes and Salsa:
Stir in the finely chopped cooked potatoes and the roasted tomato salsa.
Add a pinch of salt.
6. Form and Cook the Hash:
Pat the mixture down in the skillet with a spatula to form an even layer.
Divide the hash into 4 sections (like cutting a pie). This will make it easier to flip.
Cook, without stirring, until a crust forms on the bottom, about 5 minutes.
7. Flip and Cook:
Carefully flip each section of the hash using a spatula.
Cook until a crust forms on the bottom, about 5 minutes more.
8. Repeat and Serve:
Repeat the cooking and flipping process, flipping every 5 minutes, until the hash stays together and has a golden-brown crust, 10 to 15 minutes total.
Serve hot and enjoy!
Troubleshooting
Even with a well-tested recipe, things can sometimes go wrong. Here are a few potential issues and how to fix them:
Problem: The hash is sticking to the pan.
Solution: Make sure you’re using a well-seasoned cast iron skillet or a nonstick skillet. Also, make sure the skillet is hot enough before adding the ingredients. You can add a bit more butter or oil if needed.
Problem: The potatoes are not crisping up.
Solution: Make sure you’re cooking the hash over medium heat and that you’re not stirring it too frequently. Allow a crust to form on the bottom before flipping. Also, make sure the potatoes are finely chopped.
Problem: The hash is too dry.
Solution: Add a bit more butter or oil to the skillet. You can also add a splash of beef broth or water.
Problem: The hash is too bland.Solution: Use more salt, pepper.
Problem: The hash is falling apart.Solution: Be patient, and let it cook long enough to form a crust.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use rendered bacon fat or duck fat instead of butter for cooking the hash.
Tip: If you don’t have roasted tomato salsa, you can use regular salsa or a pico de gallo.
Tip: To save time, you can use leftover cooked potatoes.
Variation: Add other vegetables to the hash, such as diced bell peppers, onions, or mushrooms.
Variation: Add a fried or poached egg on top of each serving for extra protein and richness.
Variation: Add a sprinkle of shredded cheese, such as cheddar cheese or Monterey Jack cheese, to the hash during the last few minutes of cooking.
Variation: For a spicier hash, add a pinch of red pepper flakes or a dash of hot sauce.
Variation: Use leftover roast beef instead of corned beef.
Serving and Pairing Suggestions
This Chef John’s Corned Beef Hash is a versatile dish:
Serving Suggestions:
Serve it hot, as a main course for breakfast, brunch, or dinner.
Serve it with a fried or poached egg on top.
Serve it with toast or English muffins.
Serve it with a side of ketchup, hot sauce, or your favorite condiment.
Pairing Suggestions:
This hash pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of orange juice or grapefruit juice.
A Bloody Mary or a Mimosa (for brunch).
A cold beer, especially a lager, pilsner, or IPA.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without any added variations or toppings):
- Calories: Approximately 400-500
- Protein: 25-35 grams
- Fat: 20-30 grams (mostly from the corned beef and butter)
- Carbohydrates: 25-35 grams
- Fiber: 3-5 grams
This is just a general estimate. This Corned Beef Hash is a good source of protein (from the corned beef) and carbohydrates (from the potatoes).
It also provides some fiber and vitamins from the vegetables. It’s a relatively hearty and calorie-dense meal, due to the corned beef, potatoes, and butter.
You can reduce the fat content by using a leaner corned beef and by using less butter.
Print
Chef John’s Corned Beef Hash
Description
This Chef John’s Corned Beef Hash is a classic diner-style breakfast (or anytime!) dish! I love the combination of crispy potatoes, savory corned beef, and flavorful onions. It’s hearty, satisfying, and surprisingly easy to make.
Ingredients
- 1 ½ pounds potatoes, peeled and quartered
- 1 ½ pounds cooked corned beef, finely chopped
- 1 bunch green onions, chopped
- Salt and ground black pepper to taste
- 2 cloves garlic, crushed
- 1 tablespoon butter
- ¼ cup roasted tomato salsa
Instructions
1. Cook the Potatoes:
Place the peeled and quartered potatoes in a large pot.
Cover with salted water. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer until the potatoes are almost tender but still firm, about 15 minutes. They should be easily pierced with a fork. But not falling apart.
Drain the potatoes well. Finely chop them.
2. Cook the Corned Beef:
While the potatoes are cooking, cook the finely chopped corned beef in a large cast iron or nonstick skillet over medium heat.
Cook until the fat begins to render and the beef starts to crisp up slightly.
3. Add Onions and Season:
Stir in the chopped green onions, salt, and pepper to the skillet with the corned beef.
4. Add Garlic and Butter: Add the crushed garlic and butter to the skillet.
Cook and stir until the butter is melted and the garlic is fragrant, 1 to 2 minutes.
5. Add Potatoes and Salsa:
Stir in the finely chopped cooked potatoes and the roasted tomato salsa.
Add a pinch of salt.
6. Form and Cook the Hash:
Pat the mixture down in the skillet with a spatula to form an even layer.
Divide the hash into 4 sections (like cutting a pie). This will make it easier to flip.
Cook, without stirring, until a crust forms on the bottom, about 5 minutes.
7. Flip and Cook:
Carefully flip each section of the hash using a spatula.
Cook until a crust forms on the bottom, about 5 minutes more.
8. Repeat and Serve:
Repeat the cooking and flipping process, flipping every 5 minutes, until the hash stays together and has a golden-brown crust, 10 to 15 minutes total.
Serve hot and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Chef John’s Corned Beef Hash journey! Here’s the summary:
Summary: This Chef John’s Corned Beef Hash is a classic diner-style dish made with cooked corned beef, potatoes, green onions, garlic, butter, and roasted tomato salsa. It’s cooked in a skillet until crispy and golden brown. And it’s perfect for breakfast, brunch, or dinner.
Q&A:
Q: Can I make this hash ahead of time?
A: You can cook the potatoes and corned beef ahead of time and store them separately in the refrigerator. Then, combine and cook the hash just before serving.
Q: Can I freeze this hash?
A: You can freeze cooked corned beef hash, but the texture of the potatoes may change slightly upon thawing. It’s best enjoyed fresh, but freezing is an option for leftovers. Freeze in an airtight container for up to 2 months.
Q: I don’t have a cast iron skillet. Can I use a different type of skillet?
A: Yes, you can use a nonstick skillet instead of a cast iron skillet. Just make sure it’s large enough to hold all the ingredients.
Q: I do not have corned beef, what can I use?A: You can use any leftover cooked meat.
Q: Can I use sweet potatoes?A: Yes, you can.