How To Make Corned Beef Hash

This is a really easy to cook recipe. It's good for breakfast but you can have it for lunch or even make a quick dinner if you want to.

This dish only takes 25 minutes to cook at medium or low heat because you don't want it to burn.

You'll need to mix a lot of stuff to get it done though but it's not hard to make at all. The corned beef hash has a great smell when you're busy cooking it. One of those dishes that you eat while preparing it.

Also top it up with an egg and serve with toasted bread or buns. Find the full instructions by watching the video or read the text below the video and don't forget to like our Cooking Channel Facebook Fan Page by clicking the facebook like button on the right.

How to Make Quick Corned Beef Hash

Ingredients

• 4 eggs
• 2 lbs yukon gold potatoes (peeled and cut into a 1/2 inch dice about 4 cups)
• 1/2 lb corned beef (fully cooked, 1 pound raw simmered for 3 hours until fork tender shredded into
• 4 tbsps unsalted butter
• 12 inch pieces)
• 1 onion (cut into medium dice about 1 1/2 cups)
• kosher salt
• 2 tbsps chili sauce (ketchup, spicier hash)
• 1 tsp hot sauce (frank’s)
• 1 poblano chile (cut into medium dice about 1/2 cup)
• black pepper (freshly ground)

Cooking Corned Beef Hash Instructions

• Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides.
• Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total.
• Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes.
• Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.
• Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top.
• Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes.
• Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers.
• Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total.
• Reduce the heat to low.
• Make four indentations in the surface of the hash and break an egg into each one.
• Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes.
• Bring the skillet to a trivet on the table, and serve immediately.

and then enjoy the recipe :)