I occasionally close my eyes as I cook corned beef and watch it boil in the flavorful broth in order to visualize the delectable plate of food I will soon be serving. Funny thing is, I’m dreaming of the diner-style corned beef hash that I’m going to prepare with the leftovers, not the sliced corned beef and cabbage. Add a poached egg and green onions as garnish.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds potatoes, peeled and quartered
- 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
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
- Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
- Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
- Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
Nutrition Facts
| Calories | 609 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 6 g |
| Protein | 36 g |
| Saturated Fat | 13 g |
| Sodium | 2068 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Another winner Chef John. I was a little reluctant to add salsa but I did and it was delicious
This is so good! It is worth taking the time to make corned beef just to make this dish. I made as written and would not change a thing. I was quite skeptical of the salsa but it was a delicious addition. I only wish I had topped with a pinch of cayenne. I can’t wait to find corned beef on sale again just to make some more hash. Thanks, Chef John!
Salsa in corned beef hash? What a distinctly American melting pot idea! Brilliant! I usually generously season my hash with ketchup. Not so with this recipe. The subtle tang imparted by the salsa is so good. Chef, thanks for yet another winner.
Did not come out as I would have liked. Will need to try again
Great use of St. Paddy’s Day leftovers!
Excellent. I did it without the salsa and added an egg to the top.
I’m not much of a cook but this was pretty easy for me I loved it
Been trying to make a good corned beef hash for a long time. This recipe pretty much nailed it. I really like Chef John’s recipes. I hope she’d leftover corned beef. Put half it in the Nutribullet And finely diced the other half. Smashed the potatoes.
I was so happy to find a recipe for “Beef hash”. Great taste with these ingredients.
Love it. I Smoke my own corned beef so this was a logical extension for me. I followed the recipe exactly and it was great.
OUTSTANDING!! What else is three to say.
Loved Chef John’s CB Hash! I didn’t have green onion so substituted with Vidalia onion (1/2 c). I topped it all off with Hollandaise Sauce over the egg. Delicious!
This was really good. I followed the directions except I used up a few leftover baked potatoes I had on hand, which made this a very fast and easy meal. I had mine with a couple of poached eggs on top, and a slice of Ciabatta toast. This was a great way to use up my leftover Corned beef brisket. I will definitely make it again.
As we head into the land of sheltering in place and making do with what you have, I came looking for ideas on what to do with some leftover corned beef. This came out delicious! Adding salsa is what kicked it up a notch. So I did have to make substitutions based on available ingredients. Instead of green onions I added some chopped shallots instead. Also I added spicy salsa verde as the salsa since that was what I had.
Salsa adds the kick I wanted!!
Mine didn’t turn out that well I might try again however the family liked it
Amazing as always!! I always learn something interesting from Chef John’s videos. From the browning technique to where the term “hash” actually comes from. I always wondered by it was called hash.
I made no changes. It was exactly as we hoped it would be…the perfect, corned beef hash with NO exotic herbs or spices to take away from the flavor of the key ingredients. The green onions were a perfect replacement for the yellow onions I’m used to having in this recipe. PERFECT!
So I made it without the salsa and with loads more onion. I just didn’t have the nerve to add the salsa. Does it make the hash taste salsa-ish?? Salsa is tomatoes – sure, onions – def, peppers – really??, cumin – ok, really not sure about this, and cilantro – def not for everyone. Was it just enough that you could really taste it? Like mustard in coleslaw? Or could you tell there was salsa in it?
Love this recipe, cannot say how many times I make this! My hubby loves it!!
Pretty good. I used regular salsa.