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Corn Willy Hash (1917-1918)

This version of Corn Willy Hash leans into the scratch-made end of the spectrum, the kind a field cook might have put together when time and supplies allowed. Diced potatoes are parboiled and then fried together with chopped corned beef, onions, and a splash of beef broth until a deeply golden crust develops on the bottom of the pan. It's a one-skillet dish that's honest about what it is: hearty, filling, and unapologetically old-fashioned. Topped with a fried egg, it becomes something close to genuinely satisfying. A 14-16 minute covered cook at medium heat is the key to getting that crust without burning; don't rush it.
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Prep Time 20 minutes
Cook Time 20 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 3 cups diced potatoes
  • 1 cup chopped onion
  • 4 cups chopped corned beef cooked
  • 1/4 cup butter
  • 3/4 cup beef broth or water heated
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 1 fried or poached egg per serving for topping

Instructions
 

  1. Boil diced potatoes in salted water until just shy of fork-tender. Drain well.
  2. Mix the drained potatoes with the chopped corned beef. Set aside.
  3. In a large skillet, melt the butter over medium heat. Add onions and fry until translucent, about 5 minutes.
  4. Add the potato and beef mixture to the skillet along with the heated beef broth.
  5. Cover with a lid and cook for 14–16 minutes, or until a deep golden-brown crust has formed on the bottom. Resist the urge to stir.
  6. Season with salt and pepper. Invert onto a platter or serve directly from the skillet. Top with fresh parsley and a fried or poached egg.

Video

Notes

  • Don't skip the parboil. Cooking the potatoes partway before they hit the skillet is the difference between crispy-outside-tender-inside and a raw, chalky mess. Pull them out while they still have a little resistance.
 
  • The crust is everything. Don't lift the lid to check every few minutes. That steam is doing work, so let it cook undisturbed and trust the process. A properly formed crust on the bottom is what separates hash from glorified scrambled beef.
 
  • Canned corned beef also works. This is, after all, a dish with deep roots in military provisioning. If you're using canned corned beef rather than slicing your own from a brisket, there's no shame in it. Just chop it coarsely so you get some texture, and go a little lighter on the broth since canned beef can be saltier.