Corned Beef Hash

TIME 45 minutes

WHY THIS RECIPE WORKS

Making corned beef at home is actually quite simple. We soaked a flat-cut brisket for six days in a brine made with both table and pink curing salt and flavored with sugar, whole spices, and garlic. After the soak, the seasoning had penetrated to the core of the meat.

To break down the brisket’s abundant collagen, we gently simmered the meat in a low oven, adding carrots, potatoes, and cabbage—classic corned beef accompaniments—to the pot while the meat rested so that they simmered briefly in the seasoned cooking liquid. And since our Home-Corned Beef with Vegetables recipe serves 8 to 10 people, you’ll most likely have leftovers that you can put to use in this hash. To break down the brisket’s abundant collagen, we gently simmered the meat in a low oven, adding carrots, potatoes, and cabbage-classic corned beef accompaniments-to the pot while the meat rested so that they simmered briefly in the seasoned cooking liquid. And since our Home-Corned Beef with Vegetables recipe serves 8 to 10 people, you’ll most likely have leftovers that you can put to use in this hash.

INGREDIENTS

3 tablespoons unsalted butter

1 small onion, chopped fine

Salt and pepper

2 pounds russet potatoes, peeled and cut into ½-inch pieces

2 garlic cloves, minced

¾ cup water

12 ounces cooked corned beef, shredded into bite-size pieces

1 tablespoon hot sauce, plus extra for serving

note: BEFORE YOU BEGIN

We like to serve this hash with poached or fried eggs, but any style of egg will work.

Directions at cooksillustrated.com

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