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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 2 to 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- Kosher salt and freshly ground pepper
- 2 cups diced leftover rutabaga, carrots, potatoes and leek
- 2 cups chopped leftover corned beef
- 2 tablespoons chopped parsley
- 1 to 1 1/2 cups leftover corned beef cooking liquid
Method
- Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking.
- Add the onion, season with salt and pepper and cook until translucent, about 4 minutes.
- Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes.
- Add the corned beef and cook until slightly brown, about 2 minutes.
- Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid.
- Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed.
- Cook until the hash is dark on the bottom, about 2 minutes.
- Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes.
- Add 1/4 cup cooking liquid 1 minute before serving.
- Photograph by Antonis Achilleos
