1 Cooked corned beef (quantity to taste; see notes for yield estimate)
1 Boiled potatoes, equal quantity to the chopped meat
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Unsalted butter, for the pan
1 Whole milk or heavy cream, enough to moisten (2–4 tbsp / 30–60 ml per 2 cups of hash)
Instructions
1. Remove any skin and gristle from the cooked corned beef. Chop the meat into rough 1/4-inch (6 mm) pieces. If the meat is very fatty, discard a portion of the excess fat before proceeding.
2. Chop the boiled potatoes to roughly the same size as the meat. Combine the chopped meat and potatoes in a bowl so that the proportions are equal by volume. Season with salt and pepper.
3. Generously butter a 10-inch (25 cm) cast-iron skillet (period term: 'frying-pan') and place it over medium-high heat until the butter foams and the foam subsides, about 1–2 minutes.
4. Add the meat-and-potato mixture to the hot buttered skillet. Add whole milk or heavy cream in small amounts and stir until the mixture is just moistened and holds together loosely — approximately 2–4 tbsp (30–60 ml). Spread the hash evenly across the pan in a uniform layer.
5. Reduce the heat to medium-low (period instruction: 'a part of the range where it may slowly brown underneath'). Cook undisturbed for 15–20 minutes, until the underside is deep golden brown and a spatula slid beneath the hash meets firm, crisp resistance. The edges will look dry and beginning to pull from the pan sides.
6. Using a wide spatula, fold the hash in half (do not flip flat like a pancake) and slide onto a warmed serving platter. A sprig of fresh flat-leaf parsley placed in the centre of the fold is the period garnish. Serve immediately.
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