9 c diced potatoes (about 9 small potatoes)
4 c chopped onions (about 2 medium onions)
5 Tbsp vegetable oil
1 tsp salt
1 Tbsp ground poultry seasoning (rosemary, thyme, basil)
3 c water
Dice potatoes into a range of sizes, from 1/4" to 3/4", with most being somewhere in the middle. Medium chop onions. Shred roasted goat ham along the grain, then chop it finely across the grain.
Preheat a large cast-iron skillet over medium heat, about 10 minutes. When the skillet is hot, add 3 Tbsp vegetable oil then add potatoes, stirring well for a minute or so to coat them with the oil to prevent sticking. Reduce heat a notch and cook, covered, with regular stirring/scraping, until potatoes start to break down significantly, 20 to 30 minutes. Add the other 2 Tbsp of vegetable oil and the onions, stirring well. Cook, covered, for another 15 minutes.
Add 3 c water, 1 Tbsp poultry seasoning and 1 tsp salt and stir well. Increase heat to medium-high and bring to a boil, scraping the bottom of the skillet thoroughly in the meantime to deglaze it. Once boiling just begins, reduce heat to medium-low and simmer, covered, until the smaller potatoes break down completely and the medium potatoes are mostly broken down- the hash will get nice and thick- about 20 - 25 minutes. Simmer uncovered about 5 minutes more until the desired consistency is attained. Add black pepper and more salt to taste after serving.
This recipe is based on a five-generation old family recipe for corned beef hash.
This recipe last updated: 24 August 2014