My Corned Beef Hash

Good corned beef hash doesn’t need to come from a can labeled “hash." This version starts with canned corned beef but builds something much better around it with diced potatoes, browned onions, and a splash of milk that keeps everything from drying out as it simmers.

The trick is chilling the corned beef before cubing. Cold corned beef holds its shape and chops cleanly into distinct cubes instead of shredding into mush. You want visible chunks of meat throughout, not a paste.

Cook the potatoes until they’re just barely underdone before adding them to the pan. They finish cooking in the simmering mixture and soak up all that beefy, oniony flavor. Overcook them first and they’ll fall apart into mashed potato territory.

Kitchen Tips

• Brown the onions well before adding anything else. That caramelized sweetness is the flavor backbone of the whole dish.
• Don’t stir too often once everything is in the pan. Let the bottom develop a crust, then gently flip sections. That’s where the best texture lives.
• Use a cast iron skillet or dutch oven if you have one. The heat distribution gives you a better, more even crust on the bottom.
• Top each serving with a fried egg. The runny yolk acts as a rich sauce that ties everything together.

Variations

• Spicy hash: Add diced jalapeño with the onions and a dash of hot sauce before serving.
• Red flannel style: Toss in diced cooked beets along with the potatoes for a New England twist with gorgeous color.