Chef John's Corned Beef Hash

Name: Chef John's Corned Beef Hash
Total time: 50
Yield: 4
Ingredients: 1.5 pounds potatoes, peeled and quartered; 1.5 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; 0.25 cup roasted tomato salsa

Recipe by John Mitzewich from allrecipes.com

Breakfast,Side Dish 50 Mins.

Ingredients

4 servings

•

1.5 pounds potatoes, peeled and quartered
•

1.5 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
•

0.25 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.