Corned or Roast Beef Hash

Recipe by PanNan
READY IN: 1hr 30mins




  • Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
  • Saute the onions, stirring frequently for about 6 minutes, or until tender.
  • Raise heat to medium high, and brown the onions for a few minutes.
  • Lower heat, and blend in the flour to make a paste.
  • (Might have to add a little more butter if it's too dry).
  • Stir and cook for 2 minutes.
  • Blend in the beef liquid (broth or gravy), and bring to a boil.
  • Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
  • Blend in the cream.
  • Press the hash down firmly with the flat of a spatula.
  • Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
  • Cook slowly for 15 minutes, or until it has crusted on the bottom.
  • Stir it to mix some of the crust into the hash.
  • If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
  • Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
  • The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
  • Do not stir this last crust into the hash.
  • Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
  • Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.