New Englanders say that this hash must be put together from the leftovers of New England boiled dinner. However, it can be made quite successfully with corned beef bought from a deli. Ask for a slice that is thick enough to be cut into 1/2-inch cubes. A well-seasoned cast-iron skillet gives the hash a good brown crust, but a nonstick skillet makes unmolding easy. The quantities and pan size depend on the amount of leftovers you have, but the following are approximate measurements.
Add to a large, heavy skillet over medium-high heat:
3 tablespoons vegetable oil
1 cup chopped onions
Cook, stirring, until the onions are lightly browned, about 3 minutes. Add:
2 to 3 cups leftover vegetables, excluding the beets, from New England Boiled Dinner or 2 to 3 cups cooked potatoes, cut into 1/2-inch cubes
Stir once, reduce the heat to medium, and press down with a spatula to compress the hash. Cook, without disturbing, until the bottom is well browned, 10 to 15 minutes. Slide or invert the hash onto a serving plate. Garnish with:
