Corned Beef Hash Recipe

parboil potatoes

Place diced Yukon Gold potatoes in a pot of salted water. Bring to a simmer and cook until just fork-tender, about 8–10 minutes. Drain well and let steam-dry in the colander for 2–3 minutes.

sauté aromatics

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large skillet over medium-high heat. Add diced onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

cook mushrooms

Add sliced shiitake mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and begin to brown, about 4–5 minutes.

combine potatoes and beef

Add the drained potatoes and the remaining 1 tablespoon butter to the skillet. Using a spatula, press and spread the mixture in an even layer. Let it cook undisturbed for 3–4 minutes to develop a crust. Flip and press again to brown the other side. Add diced corned beef and thyme; stir and spread again, and cook another 3–4 minutes to crisp the beef and let flavors meld.

season and finish

Season the hash with salt and freshly ground black pepper. Stir in chopped parsley, taste and adjust seasoning. Keep warm while preparing other components.

In a small saucepan over low heat, combine ketchup, cooled strong coffee, dark brown sugar, apple cider vinegar, Worcestershire sauce, rye mustard, smoked paprika, hot sauce (if using), and 1/4 teaspoon salt. Whisk to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until slightly thickened and glossy, about 6–8 minutes. Taste and adjust sweetness, acidity, or salt. Remove from heat and keep warm or cool slightly if preparing ahead.

In a medium bowl combine shredded cabbage and grated carrot. In a small bowl whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, honey, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the cabbage mixture and toss to coat evenly. Taste and adjust seasoning. Chill for at least 10 minutes to let flavors meld.

Toast milk buns: Heat a skillet over medium heat and melt 1 tablespoon butter. Split the buns and place cut sides down in the skillet until golden and toasted, about 1–2 minutes. Keep warm.

Build the sandwich: Spread a spoonful of coffee-rye BBQ sauce on the bottom bun. Pile a generous portion (about 1 cup) of corned beef hash onto the bun. Spoon a tablespoon of the BBQ sauce over the hash.

Top with 2–3 tablespoons of creamy slaw, scatter a few thin dill pickle slices, and sprinkle optional chopped dill. Add the top bun and press gently.

Serve immediately while hash and bun are warm. Offer extra BBQ sauce and pickles on the side.