Corned Beef Hash

Ingredients

For 4 servings

• •1 large Yukon Gold potato (13 ounces; 370g), cut into 1/2-inch (1.3cm) cubes (see note)
• •1 quart (0.9L) water
• •1 c. à soupe plus 1/4 teaspoon (10g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume or same weight
• •1 c. à soupe (15ml) distilled white vinegar
• •2 c. à soupe unsalted butter
• •1 /2 a large white or Spanish onion (3.5 ounces; 100g), unevenly chopped (see above)
• •8 ounces (230g) cooked corned beef brisket, fat removed and diced, meat shredded by hand into 1-inch (2.5cm) pieces
• •1 medium green bell pepper (7 ounces; 200g), diced
• •Crispy fried eggs , for serving
• •Chimichurr i, for serving

Method

1. 1.Combine potatoes, water, 1 tablespoon (9g) salt, and vinegar in a pot and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook for 4 minutes; potatoes will still be quite firm. Drain potatoes and let cool for at least 15 minutes.
2. 2.Melt butter in a 10-inch cast iron pan over medium-high heat. Once butter stops foaming, add onions along with 1/4 teaspoon (1g) salt and stir to thoroughly coat onions in fat. Cook, stirring frequently, until larger pieces of onion soft and translucent and smallest pieces of onion are browning and threatening to char, about 4 minutes. Using tongs or slotted spoon, transfer onions to small bowl, leaving as much butter as possible in the pan.
3. 3.Add diced corned beef fat to pan and cook, stirring frequently, until it renders all of its liquid fat and bits and pieces are very crisp, about 2-3 minutes. Using tongs or slotted spoon, transfer crispy bits to bowl with onions, leaving as much fat as possible in the pan.
4. 4.Add the now-cool potatoes to the pan and, using a wooden spoon, pack the cubes down into a single layer. Cook without stirring for 3-4 minutes. Toss potatoes, using wooden spoon to assist you, then pack them down again and cook, without stirring , 2-3 minutes. Toss potatoes again, pack down again, and cook, without stirring, 2-3 minutes. The potatoes should be relatively evenly browned and crisp.
5. 5.Add diced green bell pepper to pan, toss with potatoes to distribute. Using the wooden spoon, pack mixture down in a single layer and cook, without stirring, until some pepper pieces begin to char, 2 minutes.
6. 6.Add cooked onions, corned beef fat, and shredded corned beef, and toss to combine. Using wooden spoon, pack mixture down into the pan, being careful not to break up potatoes. Cook, without stirring, until shreds of parts of mixture in contact with the bottom of the pan become crisp and slightly charred, 2 minutes. Toss mixture before serving to distribute crispy bits more seamlessly into the mix. Serve immediately with crispy fried eggs and chimicchuri on the side.