Corned Beef Hash
Makes 4 to 6 servings
  • 4 medium yukon gold potatoes, peeled and cut into½-inch dice
  • 4 slices bacon, diced
  • 1 large shallot, chopped fine
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme
  • 1 pound corned beef, cut into ¼-inch dice
  • 2 tablespoons each of butter and olive oil
  • salt and freshly-ground black pepper, to taste
  1. Boil the potatoes in salted water until almost cooked; drain and set aside.
  2. Cook bacon in large cast iron skillet over medium-high heat until rendered. Using a slotted spoon set aside on a paper towel, leaving the fat in the skillet. Add shallot and cook until translucent. Add garlic and thyme and cook until just fragrant (less than a minute).
  3. Stir in corned beef and cook until the beef begins to crisp and color. Transfer the mixture to a large bowl and keep warm.
  4. Add the butter and olive oil to the skillet and fry the potatoes, turning every so often until crisp and browned. Season to taste with salt and pepper, keeping in mind that the beef and bacon are salty. Add in the reserved bacon and beef mixture.
  5. Reduce heat to medium and cook turning the hash, folding browned bits to the top of the hash and mixing the meat and potatoes. Repeat until well incorporated and everything is crisp. Serve warm, topped with a fried egg.
Recipe by Flavor and Friends at