It all started with a can.
Par-cooking the potatoes in acidulated water helps the potatoes retain their shape in the hash.
Shredding the corned beef yields larger, more attractive looking pieces that are more pleasing to eat.Cutting up and frying the corned beef fat separately allows the corned beef flavor to permeate every element of the hash. And what was it, after all? It was beef, for one thing, which we could not buy and consequently did not eat very often. But it was also those odd cubes of potatoes, along with a range of spices and seasonings that translated in the mouth to "a heck of a lot of salt." With a little good cooking technique, the beef and potatoes and salt could be transformed from pink mush to a dun textured mush.
The recipe below is for that kind of hash, a hash you make with leftover corned beef. I say leftover corned beef because unless you're working in a Howard Johnson's in Massachusetts at the dawn of the millennium, it isn't likely that you'd make corned beef specifically for this dish. If you read that and are shaking your head, well, good for you! But for most people, corned beef hash is either a can of Libby's or what you eat for three to four days after St.
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