Corned Beef Hash Recipe

Serves: 2 Save

Ingredients (10)

  • 1 large Yukon Gold potato (13 ounces; 370 g), cut into 1/2-inch (1.3 cm) cubes (see note)
  • 1 quart (0.9 L) water
  • 1 tablespoon plus 1/4 teaspoon (10 g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume or same weight
  • 1 tablespoon (15 ml) distilled white vinegar
  • 2 tablespoons unsalted butter
  • 1/2 a large white or Spanish onion (3.5 ounces; 100 g), unevenly chopped (see above)
  • 8 ounces (230 g) cooked corned beef brisket, fat removed and diced, meat shredded by hand into 1-inch (2.5cm) pieces
  • 1 medium green bell pepper (7 ounces; 200 g), diced
  • Crispy fried eggs, for serving
  • Chimichurri, for serving

Directions

Learn how to make this recipe at Serious Eats

Frozen Strawberry Paloma

Ingredients (8)

  • 9 oz. Don Julio Blanco Tequila
  • 1 cup Ice
  • 3 cups Frozen Strawberries
  • 1 1/4 cups Grapefruit Juice
  • 2.5 oz. Lime Juice
  • 4 oz. Agave
  • Pinch of Salt
  • Fresh Strawberry Garnish