Corned Beef Hash(Claiborne)
Submitted by crazykizmet
Corned beef hash from scratch with hand-cut beef, diced potatoes, onion, and green pepper shaped into crispy patties. A Craig Claiborne-style hash made from home-simmered corned beef.
YIELD
8 servingsPREP
30 minCOOK
4 hrsREADY
5 hrsThis is corned beef hash the way it’s meant to be made, starting from a whole piece of corned beef simmered for four hours until fork-tender, then hand-cubed and mixed with precisely diced potatoes, sautéed onion, and green pepper. No cans, no shortcuts, no mush.
The overnight chill after mixing is what makes these patties possible. The egg and yolk bind everything as the mixture firms up in the fridge, so when you shape it into patties the next morning, they hold together in the hot skillet instead of crumbling apart. Skip the overnight rest and you’ll be chasing crumbs around the pan.
Cutting everything into very small dice is tedious but essential. Craig Claiborne was particular about this because uniform tiny cubes create a hash that’s cohesive and crisps evenly. Big chunks of meat and potato don’t compact well and the patties fall apart.
The potatoes need to be slightly undercooked when you dice them. They finish cooking when the patties hit the butter-slicked skillet, and overcooked potatoes turn to paste when you try to cube them.
Chef Tips
- Cook the potatoes until just barely fork-tender, still firm in the center. They should dice cleanly without crumbling.
- Trim all the fat from the cooked corned beef. Leaving it in makes the hash greasy and gives it a waxy texture.
- Press the patties firmly and cook undisturbed for 2-3 minutes per side. Moving them breaks the golden crust.
- Top each patty with a poached egg. The runny yolk acts as a built-in sauce that makes the hash even better.
Variations
- Skillet style: Instead of patties, press the entire mixture into a hot skillet and cook as one large cake, then cut into wedges.
- Red flannel hash: Add diced cooked beets to the mix for a classic New England red flannel variation.
- Cheesy: Top the patties with a slice of Swiss cheese in the last minute of cooking and cover to melt.
Ingredients
Directions
Put the corned beef in a kettle and add water to cover to a depth of about 2 inches.
Bring to a boil and let simmer uncovered 1 hour.
Cover closely and continue cooking 3 hours.
Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt.
Cook until almost tender but relatively firm, 20 to 30 minutes.
The potatoes must not be overcooked or they will not cube properly.
Drain and let cool.
Peel the potatoes and cut them into very small dice.
There should be about 3½ cups.
When the corned beef is cooked, remove and let cool.
Heat the butter in a skillet and add the onions and green pepper.
Cook, stirring, until wilted.
Trim away and discard the fat from the corned beef.
Cut the corned beef into very thin slices and cut the slices into very small cubes.
There should be about 5 cups.
Put the cubed meat into a mixing bowl and add the potatoes and onion mixture.
Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers.
Press down with the fingers to make the mass compact.
Cover with clear plastic wrap and refrigerate overnight.
Shape the mixture into 8 portions of more or less equal size.
(Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.)
Flatten each portion into patties.
Heat 1 teaspoon of butter or oil for each patty to be cooked.
Cook 2 or 3 minutes on one side, or until brown.
Turn the patty and cook 2 or 3 minutes on the other side, or until brown.
Serve if desired, with a poached egg atop each patty.
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