Corned Beef Hash

Wednesday March 21

We love to make a hash of things...almost any leftover meat, like Saturday's corned beef, and some things that are not, like brussels sprouts and potatoes.

We've already expounded our theory of hash; tonight's dinner hewed to the robot-coupe whizz-it-up school of hashery. 

But Barbara, who is the hash-mistress, has added a new fillip to her procedure: her first step is to trim all the obvious fat from the meat to be hashed, whizz the fat up first, then melt it in the pan to sauté the chopped onions and potatoes.  This adds some extra flavor and intensity to the pan.  Then she went on to sauté one chopped onion and five little chopped Yukon golds, and added a little chicken broth to moisten them as they simmered under cover until tender.  When they were, she whizzed up and added the little slab of corned beef, along with a shower of chopped fresh parsley and thyme from the garden.  Mixed and patted the whole thing down and browned the entire pan under the broiler until, well, brown.

And verily, a hash was made of it.