How to Make Cornbeef Hash

Cornbeef hash is part of a hardy breakfast.

If you love corned beef, you probably love corned beef hash. If you are from New England, you are accustomed to red flannel hash, which is corned beef hash with beets. Whatever your preference, corned beef hash is a hearty breakfast. Brew some coffee, add some orange juice and you have a complete breakfast better than any restaurant menu.

Things You'll Need

• 1 1/2 to 2 pounds of cold corned beef or one can of corned beef
• Four to six boiled potatoes, cooled
• One medium onion
• Pepper
• Cold cooked beets (optional for red flannel hash)
• 1/4 stick of butter
• Skillet
• Spatula

Instructions

How to Make Corned Beef Hash

1. Chop the meat until fine. Don't grind the meat because it will make it too mushy for the hash.

2. Chop the potatoes to desired size. Chop the onions until fine. In a bowl, combine the corned beef with the potatoes and onions. Add pepper to taste. Avoid using salt because corned beef is already salted.

3. Melt butter in a skillet on medium to medium-low heat. You may need more butter to cover the skillet bottom. Add the corned beef mixture to the skillet.

4. Press the hash down with the spatula. Cook the hash until the underside is starting to crisp. Turn the hash carefully. Once both sides are crispy, fold the hash in half and turn onto a plate. Serve the hash with poached eggs and toast.

Tips & Warnings

• Add chopped green pepper with the onion and potatoes. Add chopped cold beets to the corned beef, potatoes, and onion. Garnish with chopped parsley. Add brown gravy the last few minutes the hash is cooking for a Southern dish.

• Don't use pickled beets, if you are making red flannel hash. Don't cook the hash on high heat because it will burn.