Corned beef is traditional Irish eating but only in the United States. Few residents of the Emerald Isle actually dine on this combination, though many enjoy bacon and cabbage. Corned beef itself is popular and is combined with other vegetables like carrots. To enjoy it for dinner, prepare this recipe for corned beef hash and everyone in the family will be dancing an Irish jig!
You will need:
• 2 cups chopped corned beef
• 2 cups diced leek, potatoes, carrots, and rutabaga
• 1 to 1 ½ cups of cooking liquid left from preparing the corned beef
• 2 to 4 tablespoons of unsalted butter
• 2 tablespoons chopped parsley
• 1 small onion, chopped
• 1 tablespoon vegetable oil
• Fresh ground pepper
• Kosher salt
• Large cast-iron skillet
• Mixing spoon
• Medium bowl
Step 1: Heat the vegetable oil and 2 tablespoons of butter in the skillet on a burner set to medium-high heat. Heat until nearly smoking and then add onion, seasoning with pepper and salt. Cook the onion for about 4 minutes or until translucent.
Step 2: Add half of the vegetable mixture and cook it about 5 minutes or until golden, stirring occasionally.
Step 3: Add corned beef and cook it about 2 minutes or until slightly browned.
Step 4: Mash the remaining vegetables, the parsley, and ¾ cup of the corned beef cooking liquid in the bowl. Add this mixture to the skillet, stirring with the spoon to create a large pancake shape. If necessary, add as much as ½ cup of cooking liquid. Cook about 2 minutes or until dark on the bottom.
Step 5: Flip the hash over with the spatula and continue cooking it, occasionally turning and adding butter as needed. Cook for between 5 and 7 minutes or until the outside of the hash appears crunchy but it the hash is moist in the middle.
Step 6: Serve warm. One minute prior to serving, add ¼ cup of the cooking liquid.