Corned Beef Hash
The Restaurant
The Episode
If there is much excess fat on the corned beef you’re using, trim most away but leave a bit to contribute moisture and flavor when the hash is cooked. Serve with eggs on top, cooked to your liking; at Geraldine’s they recommend poached eggs.
Ingredients
- 1 large russet potato (about 3/4 pound), scrubbed
- About 4 tablespoons olive oil
- 1/2 small butternut squash (about 1/2 pound), peeled and seeded
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch dice
- 1 green bell pepper, cored, seeded, and cut into 1/2-inch dice
- 1/2 medium yellow onion, cut into 1/2-inch dice
- 1 large or 2 small stalks celery, cut into 1/2-inch slices
- 1/2 pound cooked corned beef, cut into 3/4-inch cubes
- Salt and pepper
- Eggs, cooked to your liking, for serving
Directions
- Preheat the oven to 400F.
- Put the potato in a medium pan with water to cover generously. Bring the water just to a boil over high heat, then reduce the heat to medium and simmer until the potato is partly tender (you can pierce the potato with the tip of a knife but there’s a bit of resistance), about 20 minutes. Drain and let cool, then peel the potato and cut it into 3/4-inch cubes. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the potato cubes and cook, stirring occasionally, until fully tender and lightly browned, 5 to 10 minutes. Set aside in a large bowl. You’ll use the same skillet to finish the hash.
- Rub the butternut squash half lightly with oil, set it on a baking sheet and roast until just tender but not fully soft, 20 to 25 minutes. Let cool, then cut the squash into 3/4-inch cubes.
- In the large skillet, heat 1 tablespoon of the oil over medium heat. Add the bell peppers, onion, and celery and cook until the vegetables begin to soften, 3 to 4 minutes. Add the squash and continue cooking until the vegetables are tender and lightly browned, 3 to 4 minutes longer. Add to the bowl with the potato.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the corned beef and cook, stirring occasionally, until lightly browned and heated through, 2 to 3 minutes. Return the vegetables to the skillet and stir to evenly mix, then season to taste with salt and pepper. Transfer to individual plates, top with eggs cooked to your liking, and serve.
