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Corned Beef Hash

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He cooks for a houseful of hungry firefighters and and already has the perfect meal planned for St. Patrick's Day. Firehouse Chef Matt Hollingsworth -- from Clark County Fire District 6 -- stopped by to share his recipe for Corned Beef Hash.

Corned Beef Hash:

  • 1/2 C chopped red potato
  • 1/2 c mashed red potato
  • 1/2 C finely chopped onions of your choice
  • 1/2 C chopped, leftover corned beef
  • 1/8 C broth (Matt used chicken broth)
  • 2 big pinches chopped parsley
  • 1/4 Tbsp minced garlic
  • 1/4 Tbsp ground mustard
  • Thyme, pepper and nutmeg to taste
  • 2 eggs for poaching and adding during plating

Making Hash mixture:

Take half of the potatoes and fork mash them, and chop the other half into small bite size pieces.

Mix all ingredients in a bowl and refrigerate for at least three hours.

After three hours, bring water to boil in a 2 Quart pot and add vinegar and salt.

Slowly add eggs to boiling water mixture and then set to simmer for 3-5 minutes, depending on how done you like your poached eggs.

While the eggs are simmering, heat a cast iron skillet so is very hot, add the butter and melt.

Then add the hash mixture and spread all around the pan.

With a metal spatula, form the hash into a pancake and let it brown on the bottom.

After several minutes of cooking, flip the hash over until and cook on the other side for another couple minutes.

Plate half of the hash onto a plate and then add one or two poached eggs on-top. Garnish with left over parsley.