F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Mashed Potato and Corned Beef Hash

  • TOTAL TIME: 50 MIN
  • SERVINGS: 6

Rich and creamy mashed potatoes, blended with minced corned beef and fried to a crisp, are a perfect hearty breakfast on their own, and even better with fried eggs on top.

Plus: St. Patrick’s Day Recipes Guide

  1. 2 pounds medium Yukon Gold potatoes, peeled and halved
  2. Salt
  3. 2 tablespoons unsalted butter
  4. 1/2 cup heavy cream
  5. Freshly ground black pepper
  6. 1/2 pound corned beef, sliced 1/8-inch thick and coarsely chopped
  7. 1/4 cup vegetable oil
  8. 1/2 medium onion, cut into 1/4-inch dice
  9. Fried eggs, hot sauce and ketchup, for serving
  1. Put the potatoes in a large pot and cover with water. Add a large pinch of salt and bring to boil. Cook over moderately high heat until tender, about 20 minutes. Drain the potatoes and return them to the pot. Shake the pot over the heat for 10 seconds to dry the potatoes. Remove from the heat. Add the butter and cream and coarsely mash the potatoes. Season lightly with salt and generously with pepper.

  2. In a food processor, pulse the corned beef until coarsely shredded. Stir the corned beef into the potatoes.

  3. In a large nonstick skillet, heat 1 tablespoon of the oil. Add the onion and season lightly with salt. Cover and cook over moderate heat until softened, about 5 minutes. Stir the onion into the hash. Wipe out the skillet.

  4. Preheat the oven to 325°. In the same skillet, heat 1 1/2 tablespoons of the oil until shimmering. Add half of the hash mixture and flatten with a spatula. Cook over high heat for 2 minutes. Reduce the heat to moderately high and cook until the hash is richly browned on the bottom, about 2 minutes longer. Working in sections, turn the hash over and cook until browned on the other side, about 2 minutes. Transfer the hash to a large rimmed baking sheet and keep warm in the oven. Repeat with the remaining 1 1/2 tablespoons of oil and hash. Serve with fried eggs, hot sauce and ketchup.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.