Andy Galanis tried for 40 years to persuade his family to include hash on the menu, to no avail. John “Bubba” Galanis (son of Louis “Jr.” Galanis, one of the Agawam Diner’s founders) finally gave in to his wish and put his friend Don’s recipe for hash on the menu in 2006.
Featured in: The Diner
- 1 (3-lb.) uncooked no-nitrate corned beef brisket
- 1 large red potato (about 3/4 lb.), peeled and cubed
- 3 cups finely chopped boiled ham
- 1 cup fine fresh white bread crumbs
- 1 Tbsp. paprika
- 1 large yellow onion, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp. butter, plus more
- Place brisket into a pot and cover with water by 2″; bring to a boil. Reduce heat to medium-low, skim and discard any surface foam, and simmer, covered, turning brisket occasionally, until tender, about 2 hours.
- Meanwhile, boil potato until just tender; drain and let cool. Roughly chop potato; transfer to a bowl. Drain brisket; remove and discard fat. Roughly chop brisket into small pieces; add to potatoes along with ham, bread crumbs, paprika, onion. Season and toss to combine. Cover, and refrigerate for 3 hours.
- Form hash into eight 4-by-7–inch rectangles. Melt butter in a large cast-iron skillet over medium heat. Working in batches, cook hash (adding more butter as necessary), flipping and reshaping the rectangles often, until deep golden brown on both sides, 8–10 minutes.