Chef John’s Corned Beef Hash

Introduction & Inspiration: A Pickle-Perfect Hash

Corned Beef Hash is a dish that’s all about resourcefulness and flavor. It’s a way to transform leftover corned beef into a hearty and delicious meal, typically with potatoes, onions, and seasonings. It’s a diner staple, a breakfast classic, and a comfort food favorite.

My inspiration for this adapted Corned Beef Hash comes from a desire to enhance the already delicious flavors of the traditional dish. I’m a firm believer that pickles make almost everything better, and I wanted to explore how their tangy, briny flavor could complement the salty, savory corned beef and potatoes.

This isn’t about making a “pickle hash.” We’re not going to overload the dish with pickles. Instead, we’ll use carefully chosen pickle-inspired elements to accentuate the existing flavors, adding a layer of complexity and a delightful contrast.

We’ll be focusing on techniques that infuse the hash with a hint of pickle flavor and serving suggestions that provide that satisfying pickle crunch, creating a Corned Beef Hash that’s both familiar and surprisingly delicious.

Nostalgic Appeal: Diner Classic, Elevated

Corned Beef Hash is a dish that often evokes feelings of nostalgia, reminding us of classic diners, hearty breakfasts, and simple, satisfying meals.

It’s the kind of dish that’s been enjoyed for generations, a testament to its enduring appeal. It’s a comfort food classic that’s both familiar and comforting.

Adding a “pickle twist” to this classic dish might seem unconventional, but it’s actually a way to amplify that nostalgic appeal while adding a modern touch. It’s about taking something familiar and making it even more interesting and memorable.

It’s about creating new memories while honoring the old, adding a playful touch to a beloved classic that will spark conversation and delight your taste buds. It will quickly become a new favorite.

Homemade Focus: From Leftovers to Culinary Creation

One of the best things about Corned Beef Hash is that it’s a fantastic way to use up leftover corned beef. But even if you’re starting with freshly cooked corned beef, making hash from scratch is incredibly rewarding.

This homemade Corned Beef Hash recipe (with our pickle twist!) is all about embracing the simplicity of the dish. It’s about using readily available ingredients and straightforward techniques to create a meal that’s bursting with flavor.

It’s a departure from overly complicated recipes. It’s about focusing on the quality of the ingredients and letting their natural flavors shine.

And the process itself is relatively easy and quick, making it a perfect recipe for weeknights or whenever you’re craving a hearty and satisfying meal without a lot of fuss.

Flavor Goal: Savory, Crispy, and Subtly Tangy

The flavor goal of this adapted Corned Beef Hash is a harmonious blend of savory, crispy, and subtly tangy notes. We want the salty, savory flavor of the corned beef to be the star, complemented by the crispy potatoes and the fresh green onions.

The traditional hash base provides a robust and satisfying foundation, while our carefully chosen pickle elements add a bright, contrasting acidity that cuts through the richness and adds a new layer of complexity.

We’re not aiming for an overwhelmingly “pickle-y” hash. Instead, we’re looking for a subtle, nuanced flavor that enhances the other ingredients without dominating them. It’s important not to take away from the original.

It’s a delicate balance, a culinary dance, but when achieved, the result is a hash that’s both comforting and surprisingly refreshing, perfect for any time of day.

Ingredient Insights: Building Flavor, Layer by Layer

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our layers of flavor and texture.

Potatoes: The foundation of our hash. We’ll be using potatoes that have been cooked until almost tender, then finely chopped. This allows them to crisp up nicely in the skillet.

Cooked Corned Beef: The star of the show! Finely chopped cooked corned beef provides the salty, savory flavor that defines this dish.

Green Onions (Scallions): Add a fresh, mild onion flavor and a pop of color.

Salt & Ground Black Pepper: Essential seasonings that enhance the other flavors.

Garlic: Adds a pungent, savory note that complements the other ingredients.

Butter: Adds richness and helps to create a crispy crust on the hash.

Roasted Tomato Salsa: Adds a touch of sweetness, acidity, and a smoky flavor.

Pickle-Brined Potatoes (NEW!): Before chopping the cooked potatoes, we’ll give them a quick soak in a mixture of dill pickle brine and water. This will infuse them with a subtle pickle flavor that permeates the hash.

Dill Pickle Relish (NEW! – Optional Garnish/Topping): Serving a flavorful dill pickle relish on top of the finished hash is a fantastic way to add that extra pickle element.

Dill Pickle Spears (NEW! Accompaniment): Of course, serving the hash with pickle spears will add to the experience.

Essential Equipment

You don’t need a lot of fancy equipment to make this Corned Beef Hash. Just a few basic kitchen tools will do:

Large Pot: For boiling the potatoes.

Large Cast Iron or Nonstick Skillet: For cooking the hash. A cast-iron skillet is ideal because it retains heat well and creates a nice crispy crust.

Cutting Board and Knife: For chopping the potatoes, corned beef, green onions, and garlic.

Measuring Cups and Spoons: For accurate measurement of the ingredients.

Spatula: For stirring and flipping the hash.

Small Bowl (for brining): If you’re making the pickle-brined potatoes.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

• 1 ½ pounds potatoes, peeled and quartered
• 1/2 cup dill pickle brine
• 1/2 cup water
• 1 ½ pounds cooked corned beef, finely chopped
• 1 bunch green onions, chopped
• Salt and ground black pepper to taste
• 2 cloves garlic, crushed
• 1 tablespoon butter
• ¼ cup roasted tomato salsa
• Dill Pickle Spears, for serving

For the Optional Dill Pickle Relish (Serving Suggestion):

• ½ cup finely chopped dill pickles
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill
• 1 tablespoon pickle juice
• ½ teaspoon Dijon mustard
• Pinch of black pepper

Step-by-Step Instructions

Let’s get cooking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare the Pickle-Brined Potatoes (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water.

Step 2: Cook the Potatoes. Place the quartered potatoes in a large pot and cover with salted water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are almost tender but still firm, about 15 minutes.

Step 3: Drain and Chop Potatoes. Drain the potatoes well. Let them cool slightly, then finely chop them. Add the chopped potatoes to the pickle brine mixture. Let sit for at least 15 minutes, and up to an hour.

Step 4: Cook the Corned Beef. While the potatoes are cooking, heat a large cast iron or nonstick skillet over medium heat. Add the finely chopped cooked corned beef and cook until the fat begins to render.

Step 5: Add Onions and Seasonings. Stir in the chopped green onions, salt, and pepper. Add the crushed garlic and butter. Cook, stirring, until the butter is melted and the garlic is fragrant, 1 to 2 minutes.

Step 6: Add Potatoes and Salsa. Drain the potatoes from the brine. Stir the drained, pickle-brined potatoes and the roasted tomato salsa into the beef mixture. Add a pinch of salt.

Step 7: Press and Divide. Pat the hash mixture down in the skillet with a spatula to form an even layer. Divide the hash into 4 sections (like cutting a pie).

Step 8: Cook Without Stirring. Cook, without stirring, until a crust forms on the bottom, about 5 minutes.

Step 9: Flip and Cook. Flip the sections of hash and cook until a crust forms on the bottom, about 5 minutes more.

Step 10: Repeat Cooking and Flipping. Repeat the cooking and flipping process, flipping the sections every 5 minutes, until the hash stays together and has a golden-brown crust, 10 to 15 minutes more.

Step 11: Serve. Serve the Corned Beef Hash hot.

Step 12: Make the Optional Dill Pickle Relish (While Hash Cooks). While the hash is cooking, combine all the relish ingredients (finely chopped dill pickles, red onion, fresh dill, pickle juice, Dijon mustard, and black pepper) in a small bowl. Stir well to combine.

Step 13: Serve and Enjoy! Garnish with the optional dill pickle relish, and serve with dill pickle spears on the side.

Troubleshooting

Here’s how to address some common problems.

Problem: Hash is sticking to the skillet. Solution: Make sure you’re using enough butter and that the skillet is hot enough before adding the ingredients. A well-seasoned cast-iron skillet is ideal for preventing sticking.

Problem: Hash is soggy. Solution: Make sure to drain the potatoes well after cooking. Also, don’t overcrowd the skillet – cook the hash in batches if necessary.

Problem: Hash lacks flavor. Ensure all ingredients are added and adjust the seasoning.

Problem: Potatoes are undercooked. Cook for slightly longer, or cut them smaller to start.

Tips and Variations

Here are some extra tips and creative variations to customize your Corned Beef Hash:

Tip 1: Use Leftover Potatoes. This recipe is a great way to use up leftover boiled or roasted potatoes.

Tip 2: Add Other Vegetables. Feel free to add other diced vegetables, such as bell peppers, onions, or carrots.

Tip 3: Make it Spicy. Add a pinch of red pepper flakes or a finely chopped jalapeño to the hash for a spicy kick.

Variation 1: Add Eggs. Top the hash with fried eggs, poached eggs, or scrambled eggs for a complete meal.

Variation 2: Cheesy Hash. Stir in some shredded cheese, such as cheddar, Gruyère, or Monterey Jack, during the last few minutes of cooking.

Variation 3: Add Herbs. Stir in some chopped fresh herbs, such as thyme, rosemary, or parsley, for extra flavor.

Variation 4: Use sweet potatoes.

Serving and Pairing Suggestions

This adapted Corned Beef Hash is a versatile dish that can be enjoyed for breakfast, brunch, or dinner:

Serving Suggestion 1: Breakfast Classic. Serve it with eggs (fried, poached, or scrambled) and toast for a hearty and satisfying breakfast.

Serving Suggestion 2: Brunch Delight. A perfect addition to a brunch spread, alongside other breakfast favorites.

Serving Suggestion 3: Dinner Option. Serve it as a main course with a side salad or steamed vegetables.

Serving Suggestion 4: Don’t Forget the Pickles! The pickle-brined potatoes and the optional dill pickle relish are key to the “pickle twist” experience!

Pairing Suggestion 1: Eggs. The classic pairing! The runny yolk of a fried or poached egg complements the hash beautifully.

Pairing Suggestion 2: Hot Sauce. A dash of your favorite hot sauce adds a nice kick.

Pairing Suggestion 3: Toast or Biscuits. Serve with toast or biscuits for sopping up any leftover egg yolk or hash juices.

Pairing Suggestion 4: Coffee or Tea. A warm beverage is the perfect accompaniment to this comforting hash.

Nutritional Information

This is a hearty and filling meal.

• Calories: 400-600 per serving (depending on portion size and ingredients, and if eggs are added)
• Fat: 20-40g
• Saturated Fat: 10-20g
• Sodium: Variable, depending on the corned beef and added salt
• Carbohydrates: 30-40g
• Fiber: 4-6g
• Protein: 25-35g (more if eggs are added)

These are estimates, and actual values will vary depending on the specific ingredients and quantities used. It’s a good source of protein from the corned beef, and carbohydrates and vitamins from the potatoes.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We boil and chop potatoes, then soak them briefly in pickle brine. We cook corned beef, then add green onions, seasonings, garlic, and butter. We stir in the drained, pickle-brined potatoes and salsa. We press the hash into the skillet, divide it into sections, and cook, flipping occasionally, until crispy and golden brown. We serve with an optional dill pickle relish and dill pickle spears.

Q&A:

Q: Can I use a different type of potato? A: Russet potatoes are ideal for their crispy exterior and fluffy interior, but you can also use Yukon Gold potatoes for a creamier result.

Q: Can I make this ahead of time? A: You can prepare the components of the hash (cook the potatoes, cook the corned beef) ahead of time and store them separately in the refrigerator. Then, assemble and cook the hash just before serving.

Q: How long will leftovers last? A: Leftover Corned Beef Hash can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or in the microwave.

Q: I don’t have leftover corned beef. Can I use something else? A: You can substitute cooked ham, sausage, or even leftover roast beef or chicken.

Q: I don’t like salsa. Can I leave it out? A: Yes, you can omit the salsa. It adds a touch of sweetness, acidity, and smoky flavor, but the hash will still be delicious without it.