For me, a traditional New England Boiled Dinner, complete with potatoes, carrots, parsnips, and cabbage, is only a necessary stop along the path between “not eating corned beef hash” and “eating corned beef hash.” There’s nothing wrong with a boiled dinner, exactly (especially if you have lots of whole grain mustard and horseradish cream on the side), but it’s not a dish I crave. Corned beef hash, and more specifically, corned beef hash with lots of Sriracha, ketchup, and a few soft-boiled or poached runny eggs, is a dish that gets buried in my brain, and gives me something to look forward to with the leftovers from my corned beef and cabbage dinner.
Have a great corned beef hash just once in your life, and you’ll find yourself forever chasing the experience, a journey that ultimately ends when you find yourself eating the canned stuff at three in the morning in a diner in New Jersey. Our version has little in common with the mushy pink canned stuff; instead, big chunks of shredded corned beef and actually recognizable vegetables make for a great way to use up the leftovers from a boiled dinner, and make a great light supper for Springtime.
We use a very similar technique as with our Prime Rib Breakfast Hash; try and get all of your meat and vegetables to roughly the same size, and use a spatula to keep forming a crust, mixing the hash, and pressing the mixture back into the pan. Use our recipe as a guideline, and to help get the proportions right. Really, though, part of the fun of making corned beef hash is in adapting it to the leftover ingredients you have on hand, so you should feel free to add or subtract ingredients as needed. It’s like jazz, man. This recipe assumes you are working with cooked leftovers; you can start with raw vegetables as well, and simply increase your cooking time.
Corned Beef Hash
Adapted from a recipe in Serious Eats: A Comprehensive (…); Serves 4.
- 1/2 stick butter
- 1 poblano chile pepper, cut into medium dice (about 1/2 cup)
- 2-3 cups potatoes, cooked and cut into a 1/2-inch dice
- 2-3 cups fully cooked corned beef, shredded into 1/2-inch pieces
- 2-3 carrots, peeled, cooked, and cut into a 1/2-inch dice
- 1 large onion, cooked and cut into a 1/2-inch dice
- 1/4 head of cabbage, cooked and diced
- 2 tablespoons chili sauce
- 1 teaspoon Sriracha
- 1-2 tablespoons leftover mustard (optional)
- 1/4 cup heavy cream
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
In a large nonstick skillet over medium heat, melt butter. Add diced poblanos and saute until just softened, about 3-4 minutes. Add potatoes, corned beef, carrots, onion, cabbage, chili sauce, Sriracha, mustard (optional), and heavy cream. Stir to until thoroughly mixed.
Using the back of a spatula, press mixture into bottom of pan and let cook undisturbed, 3-4 minutes. Scrape bottom of pan with spatula, mixing brown bits back into mixture. Flatten into pan and let cook undisturbed again, 3-4 minutes. Scrape and mix. Repeat 3-4 more times, until mixture is browned with lots of crusty bits, about 15-20 minutes total.
Using a spoon, make four shallow indentations in the top of the hash, and break an egg into each one. Season with salt and pepper to taste, cover, and cook until egg whites have set but yolks are still soft, about five minutes. Sprinkle pan with chopped parsley, and serve immediately.