CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-05-08
Serves: any
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 2 cups potatoes, cooked and peeled.*
- 1 1/2 cups cooked corned beef-ground.
- 2 teaspoons dried rosemary-crumbled.
- salt
- 1 cup beef broth
- 3 to 4 Tb vegetable oil
- 1/2 cup chopped onion
- 1/2 cup cooked carrot-finely chopped.
- 2 tablespoons parsley-finely chopped.
- pepper
Instructions
*The chef's secret for a good hash is to use the flesh of freshly baked potatoes.
Heat enough oil to cover the bottom of a large skillet, add the chopped onion, and cook over low heat, stirring, until straw-colored. Mix the corned beef with the potatoes and carrot, scrape the cooked onion into the mixture, stir in the herbs, a light sprinkling of salt and pepper, and the corned beef cooking broth. Turn the hash mixture into the skillet, but don't mash it down. Cook over the lowest possible heat about 40 minutes.
With a spatula, loosen the hash around the edges. Make a deep crease across the hash at right angles to the handle. Tip the skillet and fold this half of the hash over its lower half. Loosen the bottom with the spatula to be sure it comes free of the pan. Hold a hot platter over the pan, invert the skillet and platter together. Let the hash drop out like an omelet – it should be well browned and crusty on top.
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