Corned Beef Hash
Fresh corned beef from the deli counter, par-cooked potatoes, and peppers and onions cooked on the Blackstone griddle until everything is deeply browned and crispy. A completely different experience from diner or canned hash -- serve it with a runny egg on top.
Ingredients
- 4 medium russet potatoes
- 1 large onion or 2 small, thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 1/2 lb deli corned beef sliced 1/4 to 1/2 inch thick and diced (or shredded leftover homemade corned beef)
- oil for cooking vegetable or canola
- salt pepper, and garlic powder to taste
Instructions
- Par-cook the potatoes. Peel the potatoes and dice into 1/2 inch cubes. Place in a microwave-safe bowl and microwave for 6-8 minutes, stirring once halfway through, until just tender with some resistance when pierced with a fork. They should not be falling apart. Set aside. If no microwave is available, boil the diced potatoes until just tender with some resistance when pierced with a fork. Then drain and allow the outside to dry slightly.
- Prep the corned beef. Dice the deli corned beef into 1/4 to 1/2 inch pieces. If using leftover homemade corned beef, shred it with your hands or two forks.
- Preheat the Blackstone. Get your griddle up to medium-high heat. Give it a few minutes to fully come up to temperature -- you want it hot enough that a drop of water dances and evaporates immediately.
- Cook the peppers and onions. Add a drizzle of oil to the griddle and add the sliced peppers and onions. Season with salt, pepper, and garlic powder. Cook, stirring occasionally, until softened and starting to get some color on the edges, about 8-10 minutes. Push to the side or a cooler zone of the griddle when done.
- Crust the potatoes. Add a few tablespoons of oil to the hot zone of the griddle and spread the par-cooked potatoes out in a single layer. Season with salt, pepper, and garlic powder. Let them cook undisturbed until a deep golden-brown crust forms on the bottom, about 5-7 minutes. Flip once and repeat on the other side. Work in batches if needed to avoid crowding.
- Brown the corned beef. Push the potatoes aside and add a little more oil if needed. Add the diced corned beef in a single layer and let it sear for 2-3 minutes per side until browned and slightly crispy on the edges.
- Combine and finish. Bring the peppers, onions, potatoes, and corned beef together on the griddle. Toss gently to combine and cook for another 2-3 minutes. Taste and adjust seasoning with salt, pepper, and garlic powder as needed.
- Serve. Plate immediately and top with poached, over-medium, or fried eggs.
Video
Notes
What to Serve With Corned Beef Hash
- Poached or over-medium eggs -- the runny yolk is a sauce. Don't skip it.
- Toast or English muffins -- for soaking up everything on the plate
- Hot sauce -- a few dashes of Tabasco or your favorite hot sauce cuts through the richness perfectly
- Fresh fruit -- a simple fruit salad on the side keeps the meal from being too heavy