Bold Beef Hash (Printable Version)
# What You'll Need:
→ For the Corned Beef Hash
01 -
1 big Russet potato, skinned and diced into 1/2-inch cubes
02 -
1/2 lb (454g) corned beef, minced or torn (roughly 1 1/2 cups)
03 -
2 Tbsp (28g) plain butter
04 -
1 tiny sweet onion, chopped small (roughly 1/2 cup)
05 -
1 tsp sea salt
06 -
3 Tbsp tomato sauce
07 -
Black pepper, ground fresh as needed
08 -
1 Tbsp chopped fresh parsley
→ For Serving
09 -
Runny eggs (1-2 for each person)
# Steps to Follow:
01 -
Fill a big pot with salty water and bring to a boil. Throw in your diced potatoes and let them cook about 5-10 minutes til they're soft but still hold shape. Drain them well.
02 -
As your potatoes soften, grab your corned beef and toss it in a food processor with the blade part. Push the button a few times until it's all chopped up. You can also just cut it small with a knife or tear it apart by hand.
03 -
Melt your 2 Tbsp butter in a wide pan over medium fire. Toss in your chopped onion and sprinkle with 1/2 tsp sea salt. Stir now and then for about 5-7 minutes until it gets soft.
04 -
Dump your chopped corned beef and soft potatoes into the pan. Mix everything together and cook for 5 minutes.
05 -
Now pour in 3 Tbsp tomato sauce, the other 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix it all up good, then let it cook another 5 minutes.
06 -
Get a flat metal spatula and carefully turn over the hash. Don't worry if it breaks apart. Cook it 5 more minutes so it gets crunchy. Sprinkle fresh parsley on top.
07 -
Grab a plate and put your hash on it right away. Top with runny eggs. Dig in!
# Additional Tips:
01 -
You'll want to partly boil those potatoes first so they get nice and crunchy when you fry them later.