Corned Beef Hash

Corned beef hash has fed working folks long before it ever showed up on a diner menu, and today we are cooking it the way a cowboy president would have enjoyed it. Theodore Roosevelt believed in grit, hard work, and fueling up for long days outdoors, and this dish checks every one of those boxes. Built from leftovers and cooked over open fire, corned beef hash was never meant to be fancy. It was meant to fill you up and keep you moving.

Back in the 1800s, corned beef was boiled and served for several meals. When morning came, leftovers were chopped and cooked with potatoes and onions. The word “hash” comes from the French word hasher, meaning to chop, and that is exactly what this dish is all about. You would have found it on ranches, in boarding houses, logging camps, and army mess tents.

Start by heating a cast iron skillet over medium heat and melting beef tallow. Beef tallow is simply rendered beef fat and was commonly used before butter was widely available. Once melted, add diced yellow onion and cook slowly until the onion becomes tender and begins to brown. Do not rush this step. Stir often and add a little more tallow if needed to keep things from sticking.

While the onions cook, prepare your potatoes. Yukon gold potatoes work best because they hold their shape while crisping up. Boil them until tender, cool them completely, then slice into chunky pieces. Add the potatoes gently to the skillet so they stay intact. Let them sit and crisp before stirring.

Once the potatoes begin to brown, gently mash them just enough to get more surface contact with the skillet. Season lightly with coarse black pepper. I won't get mad at you if you want to use Original Seasoning on this dish, but to keep it authentic to the history, we're just using pepper and paprika today. 

Next, add chopped or shredded cooked corned beef. Everything going into the skillet is already cooked, so the goal here is to warm it through and build a crispy crust. Spread the meat out evenly and let it sit before turning.

After everything has had time to crisp, gently fold the mixture together. Press it lightly with a spatula to encourage browning. Season with garlic powder and smoked paprika. Taste before adding salt, since corned beef already carries plenty of seasoning from the curing process.

Tip:  If the hash starts to look dry, add a small splash of beef broth or a bit more beef tallow to keep it rich and flavorful.

Corned beef hash is not complete without fried eggs on top. Heat a well seasoned cast iron skillet over medium low heat. Add butter and let it melt fully before cracking in the eggs. Cooking eggs slowly helps prevent sticking and keeps the whites tender.

If your eggs struggle to release, add a small spoonful of water and let the steam help finish cooking them.

Serve the eggs right over the hash and dig in.

Corned beef hash may have humble roots, but it fueled cowboys, soldiers, and even a president who believed strength was built one hard day at a time. This is a breakfast worth saddling up for.

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