Hey, I just unearthed this article I wrote years ago for The Baltimore Sun Food Section. Perfect timing, since tomorrow is Saint Patrick’s Day. I’ll be honest, I haven’t made corned beef in a very long time, I’d much rather go to Galway Bay and feast on theirs. But, for all of you who will buy your beef (hopefully from My Butcher and More in Clock Tower) and celebrate this holiday at home, let me help you with breakfast the next morning after a day of green beer and jolly fun!
CORNED BEEF HASH
Traditionally, the meat used in hash was left over from the previous night’s dinner but any meat can be used. Try roast beef, corn beef, roast chicken, turkey, ham, sausage, lamb or even game. Have leftover salmon, bluefish or trout? These fish make fabulous hash. Shred, cube or flake your choice of meat or fish. Precooked corned beef from a deli can be substituted but will not be as flavorful as cooking your own.
2-pound piece of corned beef, preferably from the bottom round (see note)
3 whole cloves
1 medium yellow onion, peeled
2 large carrots, peeled, chopped into large pieces
2 bay leaves
8 whole black peppercorns
3 russet potatoes, cubed into 1/2-inch pieces
6 tablespoons heavy cream
salt and freshly ground pepper to taste
3 tablespoons unsalted butter
2 medium yellow onions, peeled, chopped into 1/2-inch pieces
6 large poached eggs
Rinse the corned beef under cold water to remove brine; place corned beef in a large pot. Insert the cloves into the onion and add to the pot along with the carrots, bay leaves and peppercorns. Add enough water to cover ingredients.
Bring to a boil, cover and reduce heat to a low simmer. Cook on low for 2 hours or until meat is very tender,skimming occasionally.
Remove beef from the pot, reserve. Remove and discard onions, carrots and the bay leaves; reserve the liquid.
Bring reserved cooking liquid to a high simmer and add cubed potatoes. Cook potatoes until they are just cooked through when pierced with a knife, about 12 minutes to 15 minutes. Drain.
When beef is cool enough to handle, shred into pieces using a fork.
In a large bowl, add the potatoes, shredded corned beef and heavy cream; mix well. Season to taste with salt and freshly ground black pepper. Corned beef can be salty so add salt sparingly.
Melt butter in a large, well-seasoned cast-iron skillet over medium heat. Add the onions and sauté until the onions are translucent and brown around the edges, about 5 minutes.
Add the hash mixture and press down with a spatula to evenly distribute hash in the skillet. Lower the heat to medium-low and allow hash to form a crust, about 8 minutes to 10 minutes. If the bottom seems to be browning too quickly, lower the heat a bit.
Flip hash, flatten again and allow to cook undisturbed for another 8 minutes. Flip hash one last time, flatten and cook until the cream has cooked away, about 8 minutes.
At this point the hash should be compressed with a crispy crust on the outside and tender inside. Serve hash from the skillet and top each serving with a poached egg.
For a really pretty presentation like mine in the photo, you can use a ring mold or make corned beef patties by hand for individual servings.
Per serving: 646 calories; 36 grams protein; 45 grams fat; 18 grams saturated fat; 23 grams carbohydrate; 3 grams fiber; 395 milligrams cholesterol; 1,874 milligrams sodium