Corned Beef Hash
INGREDIENTS
2 qt yukon gold potatoes, medium dice
4 oz butter
3 cups onion, small dice
2 cup red pepper, small dice
1 ea bay leaf
1 1/2 tbsp garlic, minced
1 1/2 tsp thyme, finely chopped
1 1/2 qt corned beef, chopped
1/2 cup worchestershire sauce
3 tbsp parsley, finely chopped
to taste salt and pepper
Directions
Start medium diced potatoes in salted cold water and bring to a simmer.
Cook until partially cooked. 5-10 minutes. Strain and spread out to cool.
Heat half the butter over medium heat in sautoir.
Add the onions and red bell pepper. Sweat until tender.
Add bay leaf, garlic & thyme until fragrant then add worchestershire.
Take onion mixture out of pan and set aside.
You should have potatoes, corned beef, and the sweated onion mixture in front of you.
In batches, melt some butter in the large non stick pan on high heat.
Add some potatoes & some corned beef.
Spread out evenly over the pan. (Do this in batches if pan is too crowded).
Cook until browned, then flip. Do not stir the potatoes & corned beef frequently. Let them brown.
Continue to cook until the potatoes and the corned beef are nicely browned.
Add the sweated onion mixture to the hash and toss. Taste and adjust for seasoning.
For Service:
Add a portion of corned beef hash in a small saute pan and reheat until piping hot.
Stir in parsley.
