Corned Beef Hash
Courtesy of Food Network Magazine
Prep Time:16 minInactive Prep Time: — Cook Time:9 min
2 to 4 tablespoons unsalted butter
1tablespoon vegetable oil
1small onion, chopped
Kosher salt and freshly ground pepper
2cups diced leftover rutabaga, carrots, potatoes and leek
2cups chopped leftover corned beef
2tablespoons chopped parsley
1 to 1 1/2 cups leftover corned beef cooking liquid
Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.
Photograph by Antonis Achilleos