Kinsley's corned beef hash recipe with hint of Tobasco
Whip up a hearty corned beef hash with this easy recipe. Featuring finely chopped corned beef, tender potatoes, a touch of butter, and a hint of Tobasco, this flavorful dish is perfect for breakfast or brunch.
Ingredients
0.5 pound (8 ounces) cooked corned beef, chopped fine
1 pound cold boiled potatoes, chopped fine (since "double quantity in bulk" implies twice the amount of corned beef)
3 drops Tabasco pepper sauce (adjust to taste)
1 cup water
2 ounces (4 tablespoons) butter
Salt and black pepper, to taste
Instructions
1.Prepare the Ingredients:
Chop the Corned Beef: Ensure that the cooked corned beef is finely chopped. This helps in evenly distributing the meat throughout the hash.
Prepare the Potatoes: If not already done, chill the boiled potatoes in the refrigerator until cold. Then, chop them finely to match the size of the corned beef pieces.
Heat the Skillet:
Place a large skillet or frying pan over medium heat.
Add 2 ounces of butter to the pan. Allow the butter to melt completely, coating the bottom of the skillet.
2.Cook the Potatoes:
Once the butter is melted and starts to bubble slightly, add the chopped cold boiled potatoes to the skillet.
Spread them out evenly in the pan. Let them cook without stirring for about 5 minutes, allowing them to develop a golden-brown crust on one side.
3.Add the Corned Beef:
After the potatoes have browned, add the chopped corned beef to the skillet.
Gently stir and spread the mixture to ensure even cooking and browning. Cook for another 5 minutes, allowing the flavors to meld.
4.Season the Hash:
Add 3 drops of Tabasco pepper sauce to the mixture. This will give the hash a subtle kick. Adjust the amount based on your spice preference.
Season with salt and black pepper to taste. Remember that corned beef is already salty, so add salt cautiously.
5.Add Water and Simmer:
Pour 1 cup of water into the skillet. This helps in deglazing the pan and ensures that the hash remains moist.
Stir the mixture to combine all ingredients thoroughly.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 10-15 minutes. This allows the flavors to infuse and the potatoes to soften further.
6.Final Browning:
Remove the lid and increase the heat to medium.
Cook uncovered for an additional 5 minutes, stirring occasionally, until the hash reaches your desired consistency. If you prefer a crispier texture, let it cook a bit longer without covering.
7.Adjust Seasoning:
Taste the hash and adjust the seasoning with more salt, black pepper, or Tabasco if needed.
8.Serve:
Remove the corned beef hash from the skillet and transfer it to a serving dish.
Serve hot as a hearty breakfast alongside eggs, toast, or your favorite breakfast sides.
