Chef John's Corned Beef Hash

A little roasted tomato salsa is the secret ingredient in this recipe for Chef John's corned beef hash.

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1 1/2 pounds potatoes, peeled and quartered

1 1/2 pounds cooked corned beef, finely chopped

1 bunch green onions, chopped

salt and ground black pepper to taste

2 cloves garlic, crushed

1 tablespoon butter

1/4 cup roasted tomato salsa

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.

Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.

Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Chef John's Corned Beef Hash

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