What's the Word in Williamsburg?

It’s been awhile since I shared a favorite recipe – so I thought I’d bring back one of my favorite writing venues for this week, only.

This past weekend, we were blessed to visit two local diners – Tom and Joe’s in Altoona and Dean’s Diner in Blairsville – both sampling breakfast favorites. Both times, my mother got corned beef hash, and I thought with corned beef being a “March” type food – why not share a special recipe of corned beef hash inspired by my Mom’s pickings at the diners?

Corned Beef Hash

Ingredients

6 TBSP. butter, divided

4 cups russet potatoes – diced and peeled

1 small sweet onion, diced

1/2 tsp. salt

1/2 tsp. pepper

4 cups chopped cooked corned beef, or you can use canned

1/2 tsp. garlic powder

1/2 tsp. onion powder

Directions

Boil potatoes until fork tender, drain well. In a large skillet over medium heat, add 4 TBSP. of the butter. Once melted, add the potatoes, onion, salt and pepper. Cook until onions are softened and potatoes start to brown, estimated 8-10 minutes.

Add the corned beef, garlic powder, and onion powder to the pan. Stir. Press the mixture down to form an even layer, cook for 3-5 minutes or until a golden crust begins to form. Scrape the bottom of the pan, and flip up the hash, so that the crusty part is on top. Add remaining butter and mix in.

Again, repeat into an even layer, and cook 3-5 minutes until a crust forms. You can repeat this process until you reach your desired browning. Enjoy with eggs for a special Suzanne breakfast treat.