When life gives you corned beef brisket, you make corned beef hash. That's how the saying goes right? Well it doesn't matter - I did it anyway. It wasn't quite the one I'm used to in restaurants that are super mushy but I'm guessing it's because I didn't run the meat through a processor. Oh well. Still delicious!
Step 1: Ingredients (yields 4 servings)
- black pepper, to taste
- olive oil, for pan
- 1/2 tbsp unsalted butter (optional)
- 1/2 yellow onion, chopped
- 1 lb. cooked corned beef brisket, finely chopped
- 4-5 medium potatoes, diced
Step 2: Prepping ingredients
If you haven't already cooked the beef brisket, I suggest you do the hash the day after since it might take a while to cook. When I say 1 lb. of it cooked, I mean the weight should be taken after it's cooked. Finely chop it into very small pieces. Chop onion and dice potatoes too; the number of potatoes you use depends on what your preferred meat:potato ratio is.
Step 3: Cooking
Heat a large skillet. Add oil. Cook onion until semi-transparent. Add beef brisket. Add potato last and push down on entire mixture with your spatula for it to brown. It'll make beautiful sizzling noises. Flip once golden brown; you may flip in sections.
Step 4: Finishing
Add butter if you so desire to give a little bit more savoriness. Then add black pepper to your tasting. Stir around a bit more and then serve!
Photography provided by Duc.