Easy and fast recipe for corned beef hash that uses grassfed meat and prepares the potatoes in a way to minimize or eliminate acrylamides.
Clean potatoes, removing any sprouted or bruised areas. Dice on a cutting board, making sure to leave the skin on.
Place potato pieces in a large pot and add filtered water to cover.
Bring to a medium boil and continue to cook uncovered (about 6 minutes).
While potatoes are boiling, chop the corned beef into pieces roughly the same size as the diced potatoes.
Remove pot from heat and drain water thoroughly from potatoes as soon as the texture is slightly soft when pierced with a fork.
Melt butter in a large skillet on the stovetop. Immediately add potatoes and corned beef.
Cook on medium, stirring frequently with a wooden spoon for about 3-4 minutes or until slightly crispy and hot.
Remove from heat, add sea salt and pepper to taste, and serve immediately.
After cooling to room temperature, refrigerate in a sealed container for up to four days.