Corned Beef Hash: The St Patrick's Day Leftovers

One of the joys have having corned beef and cabbage (picture below) for St. Patrick's Day is making hash with the leftovers.  This isn't rocket science, but there are some hazards.  The first time I made it I used too many of the leftover veggies and it came out watery.

So learn from me and forget the cabbage and use mostly the beef and potatoes and use a raw onion.  You can chop some of the cooked carrots in for color, but not too many.

2 Tbs. butter
2 Tbs.  oil
Leftover corned beef, coarsely chopped  (about 3 cups)
1 yellow onion, finely chopped
Leftover potatoes, coarsely chopped (about 3 cups)
Leftover carrots,  coarsely chopped (about a cup)
Salt and pepper to taste

I use oil and butter rather than just butter, because it helps it keep from burning. Heat oil and butter in a heavy-bottomed pan (I use a good seasoned cast iron one) until it foams,  put in onions and sweat them a few minutes until they are translucent.

Combine the meat and potatoes and spread  them evenly in the pan.  Tamp them down with a spatula and resist the impulse to stir them.  They will steam and hiss for a while, which is a good thing.  Peak around the edges with a spatula, and when they are good and brown flip them over, and repeat the process, keeping an eye out that they don't burn.  It takes a little practice but the results are worth it.  I top them with a fried egg.  A good shot of freshly ground black pepper is nice.  If you use beets it becomes Red Flannel Hash, a recipe for another day.

(Photos:  R. L. Floyd)