Easy Corned Beef Hash
A classic hash to warm up the coldest mornings. Even better with a couple of fried eggs on the top.
4 medium white potatoes, peeled and cut into 1/2-inch cubes
1 pound cooked corned beef, chopped
1 3/4 cups finely chopped onion, divided use
1/2 teaspoon salt, plus extra for cabbage
1/4 teaspoon freshly ground black pepper, plus extra for cabbage
1/4 teaspoon ground nutmeg
3 tablespoons vegetable oil, divided use
1 1/2 tablespoons unsalted butter
4 cups finely shredded red cabbage
2 medium carrots, peeled and shredded
- Place potatoes in salted boiling water for 10 minutes, or until barely tender. Drain and immerse in ice water to stop cooking process. Combine with corned beef, 11/4 cups onion, salt, pepper and nutmeg. Mix well and if time permits, refrigerate up to overnight to allow flavors to blend.
- Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add hash and press down with spatula. Reduce heat to medium and cook until golden brown on bottom (try not to disturb). Turn hash over and brown other side.
- Meanwhile, heat butter and remaining 1 tablespoon oil in a large skillet over medium-high heat. Add remaining 1/2 cup onion and sauté for 2 minutes. Add cabbage and carrot and cook until tender-crisp. Season to taste with salt and pepper.
- To serve, place sautéed cabbage on a platter and top with hash.
Makes 6 servings.
Tip: Whipping cream added to the skillet after the first turn makes this hash rich and luscious.