Corned Beef Hash with California Avocado and Herbs

Corned beef with cabbage and potatoes is one of my favorite treats on St. Patrick’s Day and early Spring, and as a result, I’ve always got plenty of leftovers the week after.  I’ll often find myself making corned beef melts for lunch or throwing some shredded corned beef on a pizza for dinner, but my favorite use-up is a hot skillet filled with corned beef hash.  Fried eggs are a classic topping, but this year, I’m switching things up with a jumble of tasty green things:  cubed, ripe California Avocado, fresh parsley leaves and bits of chopped chives.  This vibrant topping adds a fresh, nutritious layer to the dish and perfectly fits the Holiday’s color scheme.  Continue reading for the recipe.

To make this hash, you start by partially cooking the cubed potatoes in the microwave.  This process really cuts down on time and effort compared to the other par-cooking options (in the oven or in boiling water)!  Next, you sizzle onions and garlic in a hot skillet until tender.

Then, you add the potatoes and corned beef to the skillet, and cook until golden and crispy.  I like to let the potatoes and beef cook undisturbed for several minutes before stirring and tossing.  If you keep constantly moving everything around in the pan, it’ll never develop a tasty, golden crust.

The hash is finished with cubes of fresh, California Avocado tossed in red wine vinegar and a sprinkling of fresh herbs.  The avocado provides moments of bright richness that balance the salty, golden notes of the hash.  TThe herbs lend pops of green freshness that also balances out all the rich flavors.  Each bite is a mix of salty, creamy, crispy, fresh and golden. So tasty!

Corned Beef Hash with California Avocado and Herbs Recipe 

Ingredients

3/4 lbs. red potatoes, cut into 1/2-inch dice
2 tbsp. avocado oil, plus more as needed
1/2 onion, chopped
2 garlic cloves, chopped
Kosher salt
Small pinch of crushed red pepper flakes (optional)
2 cups cubed (or shredded) cooked corned beef
Freshly ground black pepper
1 ripe California Avocado, peeled, pitted and cubed
1 1/2 tsp. red wine vinegar

Italian parsley leaves, for serving
Finely chopped chives, for serving

Instructions

1. Place potatoes in an even layer on a microwave safe plate, and cook on high in the microwave until heated through, but still firm to the touch (5 minutes).
2. Add 2 tablespoons oil to a large cast-iron (or non-stick) skillet, and warm over medium-high heat.  Add the onion to the skillet, season with salt and red pepper flakes, and cook, stirring occasionally, until tender (about 3 minutes).  Stir in the garlic and cook until fragrant (30 seconds).  Increase heat to medium-high.  Add the potatoes and corned beef to the skillet along with a pinch of salt and a few turns of black pepper and cook, stirring occasionally, until golden on most sides (10 – 12 minutes).  You’ll want to let the potatoes and corned beef cook undisturbed for 3 to 4 minutes, then toss, stir and repeat.  Also, if the skillet looks a little dry while cooking, you can add another tablespoon of oil to the pan.
3. While the hash is cooking, place cubed avocado in a small bowl and toss with vinegar.  Season with a small pinch of salt.  
4. Take the skillet off the heat, and season to taste with additional salt and pepper.  Top with cubed avocado and healthy sprinkling of parsley leaves and chopped chives.  Enjoy immediately!