Chef John's Corned Beef Hash
When I cook corned beef and watch it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of; it's the diner-style corned beef hash recipe I'm going to make with the leftovers. Garnish with green onions and a poached egg.
potatoes, peeled and quartered
1 ½
pounds
cooked corned beef, finely chopped
1 ½
pounds
green onions, chopped
1
bunch
salt and ground black pepper to taste
garlic, crushed
2
cloves
butter
1
tablespoon
roasted tomato salsa
¼
cup
 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
  Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
