Corned Beef Hash

also called hash · diner hash · corned beef hash · red flannel hash

The table

1 lb(450 g; peeled, in 1/2-in dice)Yukon Gold potatoessimmer the diced potato 8 min, drainfold the three together, no mashingpress flat, leave it alone 8 min, turn in slabs
2 qt(1.9 L)water
2 tsp(12 g)kosher salt
1 medium(diced small)yellow onionsweat 5 min, until soft and pale
2 Tbs(30 g)unsalted butter
12 oz(340 g; chopped by hand, not ground)corned beef
1 tsp(2 g)coarse black pepper
2 tsp(10 mL)Worcestershire sauce
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1simmer the diced potato 8 min, drain

2sweat 5 min, until soft and pale

3fold the three together, no mashing

goes in with what steps 1 and 2 made

4press flat, leave it alone 8 min, turn in slabs

goes in with what step 3 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 16 mintwo waits that overlap count once
Needs you
13 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 40 min.

  1. simmer the diced potato 8 min, drain

    8 minwalk awayfrom the start

  2. sweat 5 min, until soft and pale

    5 minneeds youfrom the start

  3. fold the three together, no mashing

    not timed8 min in

  4. press flat, leave it alone 8 min, turn in slabs

    8 minneeds you8 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Corned Beef Hash
>> category: Fried & Crispy
>> tags: corned beef, potatoes, breakfast, skillet, leftovers
>> counters: Diner
>> aka: hash, diner hash, corned beef hash, red flannel hash
>> pairs-with: corned-beef
>> servings: 4
>> time: 40 min
>> step.1: simmer the diced potato 8 min, drain
>> step.2: sweat 5 min, until soft and pale
>> step.3: fold the three together, no mashing
>> step.4: press flat, leave it alone 8 min, turn in slabs

Simmer @Yukon Gold potatoes{1%lb}(450 g; peeled, in 1/2-in dice) in @water{2%qt}(1.9 L) with @kosher salt{2%tsp}(12 g) ~simmer{8%min}, until barely tender, then drain them and let the steam go.

Sweat @yellow onion{1%medium}(diced small) in @unsalted butter{2%Tbs}(30 g) in a #cast-iron skillet{} over medium heat ~fry{5%min}.

Fold @&(~2)drained potatoes{} and @corned beef{12%oz}(340 g; chopped by hand, not ground) into @&(~1)sweated onion{}. Chop the beef with a knife: a food processor turns it to paste, and paste cannot hold a crust.

Press @&(~1)hash{} flat with a spatula, season with @coarse black pepper{1%tsp}(2 g) and @Worcestershire sauce{2%tsp}(10 mL), and leave it alone over medium heat ~fry{8%min}, then turn it in slabs rather than stirring, so the crust stays on the crust side.