Corned Beef Hash


  1. In a 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Add the potato, celery, onion, garlic and thyme. Cook 7-8 minutes, stirring occasionally, until the vegetables are golden-brown on all sides.
  2. Add ¾ cup of the brisket jus. Cook on medium-high heat for about 2 minutes to reduce the mixture to a syrupy consistency. Add 2 Tbs. of the butter, and stir until melted and well mixed with the vegetables. Remove from the heat and set aside.
  3. Heat the remaining 2 Tbs. oil in a 11- to 12-inch cast iron pan or heavy-duty skillet over high heat. Add the corned beef in a single layer. Sear without stirring to develop color. Stir the beef, and add 1 Tbs. of additional oil if needed. Sear for about 3 more minutes to brown on the opposite side.
  4. Fold in the vegetables and the remaining ¼ cup cooking liquid. Stir in the remaining 1 Tbs. of butter, parsley and chives. Cook over medium heat for about 5 minutes until the liquid is completely evaporated. Season to taste with salt and pepper.
  5. Plate with fresh fruit.


  • 6 tbsp oil
  • 1 medium russet potatoes, peeled and diced
  • 1 medium celery, peeled and diced
  • 1 medium yellow onion, diced
  • 1 medium clove minced garlic
  • 1 tbsp thyme, fresh
  • 3 tbsp unsalted butter
  • 1 lb corned beef, fully cooked
  • 1 cup reserved corned beef jus
  • 1 tbsp parsley, fresh flat leaf, chopped
  • 1 tbsp chives, fresh, thinly sliced
  • Kosher salt and freshly ground black pepper