I love corned beef and corned beef hash … and this is a very special version with a little bit of heat and lots and lots of flavor! We have some of this dish left over and I’m having trouble staying away from it!
I used mild green chiles for this and I like this level of heat – it adds to the dish while letting the wonderful flavor of the corned beef and potatoes come out. Some of you will like it with hotter chiles, and you can always taste this as you’re about to serve it and add more chiles or hotter chiles.
You can serve this as-is or top it with a poached or fried egg. I also like to serve it with salsa.
Note: I like to cook the corned beef I’ll be using in this dish in a crockpot for 4 to 5 hours, throwing in the potatoes whole or cut in half. Then the corned beef and the potatoes are all set to just chop up for making this hash.
- 3 cups diced cooked corned beef
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, pressed
- 1 tbsp butter
- 3 cups cooked, peeled, diced potatoes
- ¼ cup diced mild green chiles
- ¼ cup salsa
- salt & pepper to taste
- optional: 4 eggs, additional salsa and chiles
- In a large nonstick skillet, sautee the corned beef with onion in the olive oil over medium heat. (If you left the fat on when you cooked the corned beef initially, you may not need the olive oil.)
- Add the garlic and butter and sautee another 2 minutes or so until you smell the aroma of the garlic.
- Stir in the potatoes, green chiles, and salsa and cook, stirring to blend and heat thoroughly for another 5 minutes. Add salt, pepper, and any desired additional green chiles or salsa to taste.
- If you choose to serve with eggs, turn the heat down to low on the hash and cover while you poach or fry 4 eggs. When the eggs are nearly done, turn the heat up on the hash, stir well and dish out onto 4 plates, topping each with an egg.