1 Corned beef, finely chopped (see notes for quantity guidance)
1 Cooked potatoes, finely chopped — twice the volume of the beets
1 Cooked beets, finely chopped — one-half the volume of the potatoes
Instructions
1. Finely chop the corned beef, cooked potatoes, and cooked beets. The ratio by volume should be: potatoes to beets = 2:1, with beef roughly equal to or slightly more than the potato portion (follow the base Corned Beef Hash proportions from p. 189, adding beets at half the potato volume).
2. Combine the chopped beef, potatoes, and beets in a cast-iron skillet over medium heat. Press the mixture into an even layer with a spatula.
3. Cook undisturbed over medium heat for 8–12 minutes, until a deep brown crust has formed on the bottom (lift an edge with a spatula to check — the crust should release cleanly and appear mahogany-brown). Season with salt and pepper to taste.
4. Fold or flip the hash in sections and continue cooking for an additional 5–8 minutes, until the second side is browned and the interior is heated through (an instant-read thermometer inserted at the center should read at least 165°F / 74°C). Serve immediately.
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