Chef Johns Hamburger Hash Recipes

CHEF JOHN'S CORNED BEEF HASH

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
• Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
• Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

CHEF JOHN'S HAMBURGER HASH

Steps:

• Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
• Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
• Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
• Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
• Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
• Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

CHEF JOHN'S JUICY LUCY

Steps:

• Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
• Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
• Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

HAMBURGER HASH

Steps:

• Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
• Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.