[renielarson]

I'm wondering if crispy corned beef hash would result if cooked like crispy hash browned potatoes.

The mistake often made is stirring or flipping too soon or too often and not letting the food actually sit and brown.

When making hash browns, I let the potatoes fry (not really because I use spray oil) for at least 10 minutes (or longer) on medium high heat without turning. When I check the bottoms and see they are crispy brown I flip and wait another 10 minutes or so. It's hard to be that patient but the results are worth the wait.

The key is to wait and flip only once.

Could crusty corned beef hash be treated the same?