No corn is harmed when making corned beef hash!
Nor is there any hash in it
Even though my mom was Cornish, that has nothing to do with corned beef hash either. Corning is a process of soaking a beef brisket or pork tenderloin in brine (preferably with some herbs and spices) in order to preserve it. It was developed in the days before refrigeration was common. I read someplace that it was called “corning” because the salt used in the process was coarse, like kernels of corn.
Be that as it may, my mother made the best corned beef hash ever, and she made it out of leftover corned beef. At Ft. Jameson, we don’t often have leftover corned beef being the carnivores that we are, so I always do two briskets in order to have any for hash or for sandwiches.
Corned Beef Hash
2 cups cooked leftover corned beef
2 cups cooked leftover potatoes from the boiled dinner
1 medium onion, coarsely chopped
2 tsp. cooking oil
2 eggs as a binder (or 4 eggs plus 1/4 cup broth from the boiled corned beef and cabbage or just plain water– see note below)
Chop the meat and potatoes into 1/4 to 1/2″ pieces
In a large bowl, beat 2 eggs with a fork, then add the corned beef, potatoes and onions. Mix. Add any additional spices you may want, like garlic powder or even jalapeños.
Preheat a deep frying pan, preferably cast iron, to high and add the cooking oil to coat the pan.
Add the hash mix and even it with a spatula. Cook on until brown and crisp on the bottom and then flip it over and cook the other side.
NOTE: Now if you, like my mom used to do, want to put eggs on top, add the broth. Crack the other two eggs and lay them on top of the hash. Lower the heat to medium. Cover and cook until the eggs are done like you like them.
Some guy whose recipe and patter I enjoyed reading on the Internet even suggested topping with cheese, salsa or hot sauce. My dad always like Worcestershire sauce (he called it “Lee and P”).