Recipe: Corned Beef Hash (Good Enough to Eat restaurant, NYC)

CORNED BEEF HASH

"We serve Corned Beef Hash year-round at Good Enough to Eat."

2 lbs. new potatoes, quartered after they are boiled
1 tsp. kosher salt (plus a pinch for the potatoes)
4 tbsp. butter
1/2 tsp. ground black pepper
1 1/2 tsp. paprika
1/4 tsp. red pepper flakes
1 cup onions, cut into 1/2-inch cubes
1 cup green bell pepper, seeded, white veins removed, cut into 1/2-inch cubes
3/4 lb. corned beef, cut into 1-inch cubes
FOR SERVING:
biscuits
poached eggs
ketchup

Preheat oven to 500 degrees F.

Cover potatoes with water in a large pot with a pinch of salt, cover pot and bring to a boil. Once boiling, uncover, reduce heat and continue to cook in rolling water for about 20 minutes, until tender but firm. Rinse in cold water and slice into quarters or a little smaller if the potatoes are large.

In a large cast-iron skillet, melt butter together with 1 teaspoon salt, pepper, paprika and red pepper flakes over a high heat. When butter starts to brown (the milk solids in the butter, the paprika and pepper flakes will darken), add onion and green pepper. Stir with a wooden spoon to coat the vegetables and cook for 2 to 3 minutes, until onion becomes brown.

Add potatoes and stir into mixture. Put in the corned beef cubes and stir. Cook another minute, until potatoes and corned beef are hot. Drizzle a little water into areas where things are sticking and scrape to deglaze.

Now put the whole skillet in the oven for 10 minutes to blend the flavors and get the hash a little crunchy.

Serve with two biscuits and a poached egg for each person, and ketchup on the side

Makes 4 servings
Source: The Good Enough to Eat Breakfast Cookbook by Carrie Levin