Corned beef hash: The day-after classic

St. Patrick’s Day is now behind us, and many of us are staring at a respectable pile of leftover corned beef. Which means only one thing is necessary: corned beef hash.

Corned beef hash is a perfect expression of Irish American cooking – a little frugal, deeply comforting and built around what’s already in the kitchen. There’s nothing fancy about it, and it can be made a dozen different ways, but it always starts with three simple ingredients: leftover corned beef, potatoes and onions.

Very little seasoning is needed, and definitely no additional salt – the corned beef brings plenty of that to the party. In fact, this is the one and only time I will advise against salting the potatoes.

You can make corned beef hash any time of year, but the days just after St. Patrick’s Day feel like the proper moment. Honestly, the morning after the holiday might be the ideal occasion.

Topping a plate of steaming corned beef hash with a runny egg or two feels almost mandatory. The yolk melts into the crispy potatoes and corned beef, adding a rich, savory creaminess that takes the whole dish up a notch. A dash of hot sauce never hurts either.

If you want to dress it up a little, toss in some chopped green peppers with the onions for color and flavor, or crumble a bit of bacon over the top just before serving if you’re feeling fancy. Finish with a sprinkle of finely chopped parsley or chives and you’ve got a breakfast that checks every comfort-food box.

As always, I urge you to eat fresh, dine local and be happy.

Leftover corned beef hash

Ingredients: 4 cups peeled potatoes, 1/2-inch diced 6 tablespoons unsalted butter 2 cups diced onion 1/2 teaspoon black pepper 4 cups diced or chopped leftover corned beef 1 teaspoon garlic powder 1/2 teaspoon onion powder

Directions: Boil potatoes just until fork-tender, about 5 minutes. Drain well.

In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the cooked potatoes and season with black pepper.

Cook, turning occasionally, until the onions soften and the potatoes begin to brown, about 8-10 minutes. Turning with a quick spatula flip is the best method to keep potato cubes intact.

Add the chopped corned beef and remaining butter. Cook another 8-10 minutes, flipping a few more times, until the potatoes are well browned and nicely caramelized.

Serve topped with an over-easy egg. Sauteed spinach and roasted grape tomatoes on the side would be lovely.