Corned Beef Hash

Corned Beef Hash

(serves six, probably)

four good-sized Yukon Gold or red pota­toes, peeled

about 1 1/2 lbs left­over cooked brisket (mine was slow-grilled)

2 tbsps butter

1 Vidalia onion, minced

3 cloves gar­lic, minced

sea salt and fresh black pep­per, to taste

Put pota­toes on to boil, about 20 min­utes until eas­ily pierced by a fork.  Mean­while, cut left­over brisket into large chunks, then feed them into your food proces­sor and pulse gen­tly, till it is all hashed-up, but not so long that it becomes pasty. Chop boiled pota­toes to nice lit­tle dice.

Melt but­ter in a heavy skil­let, then add brisket and stir until any fat has become nice and hot. Throw in the pota­toes, onion and gar­lic and sea­son well.  Siz­zle over high heat for about 15–20 min­utes, stir­ring at first, but then in the last few min­utes, leav­ing the hash still, to achieve a crisp crust.

GOR­GEOUS.