Corned Beef Hash

Instructions

1. 1

   Par-boil the Potatoes

   • Place the diced potatoes in a medium saucepan. Add 1 tsp of salt and cover with cold water by about an inch.
   • Bring to a boil over high heat, then reduce to a simmer. Cook for 5-7 minutes until the potatoes are just tender when pierced with a fork, but still hold their shape.
   • Drain the potatoes thoroughly in a colander and let them steam dry for a few minutes. This is key for a crispy hash.
2. 2

   Sauté the Aromatics

   • While potatoes are draining, heat the butter and vegetable oil in a large 12-inch cast-iron or non-stick skillet over medium-high heat until the butter is melted and foaming.
   • Add the chopped onion and optional bell pepper. Sauté, stirring occasionally, for 5-6 minutes until softened and lightly golden.
3. 3

   Combine and Form the Hash

   • Add the drained potatoes and chopped corned beef to the skillet with the onions.
   • Drizzle with Worcestershire sauce and sprinkle with 1/2 tsp salt and the black pepper.
   • Gently stir everything together until just combined. Do not overmix.
   • Using a spatula, press the mixture down firmly and evenly across the bottom of the skillet to form a large pancake.
4. 4

   Crisp the Hash

   • Reduce the heat to medium and cook, undisturbed, for 7-9 minutes. Do not stir. This allows a deep, golden-brown crust to form on the bottom.
   • Use the spatula to lift an edge and check for crispiness. Once the bottom is well-browned, use the spatula to flip the hash in large sections.
   • Continue to cook for another 5-7 minutes, pressing down occasionally, until the other side is also browned and crispy.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat. Sprinkle the fresh parsley over the top.
   • Serve immediately, traditionally topped with a fried or poached egg.