Skillet Corned Beef Hash
This classic New England dish once utilized the previous night’s leftovers for the next morning’s breakfast. We wanted to create a corned beef hash for the 21st century that used fresh ingredients (since most of us don’t have the required leftovers lying around).
Why This Recipe Works
Texture being foremost in our skillet corned beef hash recipe, we knew we wanted starchy potatoes that would retain some character but would soften and crumble to help bind the hash together. Russet potatoes were our top choice. We decided to speed things along by parcooking the potatoes in the microwave until tender, then moving them to the skillet. While leftover beef from a boiled dinner was traditional, we knew most people wouldn’t wait to have such an ingredient on hand. We tested chunks of corned beef for our skillet corned beef hash recipe, thinking they would be an authentic second to a day-old roast, but they were chewy and unappetizing. In the end, we found that deli-style corned beef worked best.