Country-style Corned Beef Hash
This is a hearty and delicious country-style corned beef hash recipe that is perfect for a quick and easy meal.
This is a hearty and delicious country-style corned beef hash recipe that is perfect for a quick and easy meal.
- Carbohydrate 17.402455 g
- Cholesterol 7.6325 mg
- Fat 2.97618 g
- Fiber 2.26325005054474 g
- Protein 2.044875 g
- Saturated Fat 1.853324 g
- Serving Size 1 1 Serving (110g)
- Sodium 26.533 mg
- Sugar 15.1392049494553 g
- Trans Fat 0.222946499999999 g
- Calories 102 calories
Step-by-step
- Melt 2 tablespoons of butter or margarine in a deep skillet.
- Turn the heat to medium and add 2 large Idaho baking potatoes, peeled and cubed.
- Stir in 1 teaspoon salt.
- Cover, reduce the heat, and cook for 10 minutes, stirring occasionally.
- Add 1 small chopped onion, and cook for another 10 minutes, stirring occasionally.
- The potatoes and onions should be perfectly cooked by now.
- Next, add a 12 oz. can of corned beef, which has been cut or chunked into fairly equally-sized pieces.
- Stir together with the potato and onion mixture.
- Cover, and heat, just until the corned beef is heated through.
- Remove from the skillet, and place in a serving bowl.
- Serve while hot.
- This is as comforting as comfort food gets!!!
Crispy-edged potato cubes mingle with savory-salted cured beef and sweet, translucent aromatics in this classic skillet preparation. Starch gelatinization drives the cooking process here, requiring steam and fat to soften the Idaho baking potatoes before surface browning can occur.
- Cut potatoes uniformly to 3/8-inch cubes ensuring even heat transfer and identical cooking rates across every piece.
- Cover the skillet tightly during the initial ten-minute potato phase to trap moisture, which forces the internal starches to cook through without burning the exterior butter.
- Incorporate onions after the potatoes soften because their high sugar content burns easily under prolonged direct heat.
- Swap butter for rendered duck fat if a richer mouthfeel is desired, keeping the total fat volume identical to prevent greasiness.
Canned corned beef arrives fully cooked, meaning prolonged heat serves strictly to warm the protein and fuse its curing spices with the starches. Achieving optimal contrast relies on uncovering the skillet during the final minutes to let residual moisture escape completely.
