Description
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
Ingredients
- 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
Instructions
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.
