This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It’s elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points. This recipe first appeared in our December 2011 issue along with Adam Platt’s story Heavenly Hash.
- 2 cups roughly chopped boiled red-skinned potatoes
- 2 cups finely chopped cooked corned beef
- 1⁄4 cup chicken stock
- 1 tbsp. finely chopped parsley
- 1 tbsp. whole-grain mustard
- 1⁄4 tsp. dried thyme
- 1 small yellow onion, grated
- 1 clove garlic, minced
- Freshly grated nutmeg, to taste
- Freshly ground black pepper, to taste
- 4 tbsp. unsalted butter
- Mash half of the potatoes with a fork in a large bowl until smooth; add the remaining potatoes and the corned beef, stock, parsley, mustard, thyme, onion, garlic, nutmeg, and pepper, and mix until evenly combined. Heat the butter in a 12″ cast-iron skillet over medium-high heat. Add the corned beef mixture, and cook, stirring constantly, until lightly browned, about 1 minute. Using a spatula, press the corned beef mixture into a flat cake, and cook until the mixture is browned and crusty on the bottom, about 10 minutes. Flip the cake, and continue cooking until the mixture is browned and crusty on other side, about 8 minutes. Transfer to a serving plate and cut hash into wedges to serve.