With St. Patrick’s Day coming next month, if you have leftover corned beef, try this recipe! (Or just buy a little canned corned beef.)
I first had this at my Grandma’s cottage in the northern United States. I had eaten the canned hash before, but had never made it with my own potatoes. After watching her make it over twenty years ago, I’ve been frying it up ever since.
10 medium potatoes, chopped in 1/4″ cubes
1 large onion (or 1 1/2 medium onions), chopped
1 (12 oz.) can corned beef, chopped into 1/2″ cubes (or 2 cups chopped fresh corned beef)
2 Tblsp. oil
In a four-quart pot, bring two quarts of water to a boil, and then add the chopped potatoes and onions. Cook for 15-25 minutes or until soft. Drain off the water and keep the vegetables in that pot.
Add the cubed corned beef and mix until it is evenly spread through the potatoes and onions.
Heat a tablespoon of oil in a large frying pan (I like to use my cast iron one) at a medium-high heat. Add half of the hash and fry, stirring every few minutes (when the potatoes have a brown crust–then stir). Fry until a lot of the potatoes have at least one brown side (about 10-15 minutes).
Place in a serving bowl, and then add the other tablespoon of oil to the pan and fry up the other half of the hash. (Or if it’s just a small amount of people, 1-2, you can refrigerate the rest of the hash for up to four days and just fry it up when you are ready to eat it.)
Serve the hash with tomato ketchup (or tomato salsa is tasty as well).
Makes 4-5 large servings.
Happy St. Patrick’s Day! (A few weeks early…. )
By M. H. Campbell