Corned beef hash makes special dish for breakfast
From the SCCC Kitchen
“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, technical specialist Robert L. Payne II (chef at his family’s The Bears’ Steakhouse in Duanesburg) continues a four-part series on breakfast favorites. Now serving: “Mom’s Corned Beef Hash.”
Chef Robert L. Payne II admits it — he stocks cans of corned beef hash in his pantry.
People know the routine. They open cans of Mary Kitchen, Hormel or Libby’s hash and serve it with scrambled eggs or omelets. They often stripe it with ketchup or dot it with hot sauce.
When Payne has more time for breakfast, he thinks of his mother, Patricia. And Mom’s corned beef hash.
“We always had it on special occasions,” Payne said. “It’s a little different than your typical corned beef recipes. It’s got potatoes, it’s got rutabaga, parsnips and turnips. It’s got fresh thyme.”
The recipe also has butter. “I sauté with butter,” Payne said. “A lot of people would use vegetable oil, but my mother was like, ‘You’ve got to use a good butter.’ ”
The main attraction is corned beef, and Payne said home chefs don’t have to cook it from scratch. Cooked corned beef can be purchased from any supermarket delicatessen counter, he said, suggesting 3⁄4-inch slices that can be easily diced.
The mix also includes one cup of beef broth, which adds moisture to the finished product. Payne said people also can settle their hash with diced roast beef or cooked chicken.
While hash can also be a dinner option, Payne prefers his homemade mix during the morning hours. And served with poached eggs and hot sauce.
Mom’s Corned Beef Hash
1⁄2 stick butter
4 ounces onion, diced fine
1⁄2 pound potatoes, peeled and diced fine
1 pound cooked corned beef, diced
3 ounces carrots, peeled and diced fine
3 ounces parsnips, peeled and diced fine
2 ounces rutabaga, peeled and diced fine
1 ounce fresh parsley (flat leaf)
1 ounce fresh thyme
1 cup beef broth
Salt and pepper, to taste
Melt butter in sauté pan. Sauté onion until golden brown. Cool.
Combine all ingredients, including onion. Season with salt and pepper. The mix can be refrigerated until needed.
Add the hash to the pan without pressing down with the spatula. Cover and cook until it is crusty and evenly brown, about 20 to 30 minutes.
Remove from pan and serve hot.