Anne Burrell’s Corned Beef Hash with Hot Cherry Peppers | Food Network

Cook along with Anne as she makes a hash with leftover corned beef and red-skinned potatoes before topping the mixture with a poached egg!
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Corned Beef Hash with Hot Cherry Peppers
Level: Easy
Total: 1 hr (includes cooling time)
Active: 25 min
Yield: 4 servings 


4 large Yukon gold potatoes, cut into 1/4-inch dice
Kosher salt
Extra-virgin olive oil
1 yellow onion, cut into 1/4-inch dice
8 pickled cherry peppers from a jar, stemmed, seeded and cut into 1/4-inch dice, plus 1/4 cup of the pickling liquid
1/4 cup of the pickling liquid
1 pound corned beef, cut into 1/4-inch dice
1/2 bunch of fresh Italian parsley, leaves finely chopped
8 eggs, fried over easy, for serving


Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water–it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!

Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.

Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.

Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person.

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Anne Burrell’s Corned Beef Hash with Hot Cherry Peppers | Food Network

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