Now I know some of you like your hash all scrambled up and served just plopped on your plate. Heck, there are times when I am in a hurry and simply heating up hash makes me happy. But the proper, and best, way of serving hash is by making sure it has at least one side very crispy. I love using half regular potatoes with half sweet potatoes as well, to give it just a hint of sweetness combined with the saltiness. And one note. Your local deli will have cooked corned beef ready for you. Ask that they slice it very thin for you.

1 cup very small dice, cooked potatoes

1 cup (about 1/2 pound) minced, cooked corned beef

1/2 small onion, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon each cracked black pepper, celery seeds and mustard powder

1 egg, beaten

3 tablespoons oil

Add corned beef to the bowl of a food processor. Pulse for a minute or so on high, or until it is finely ground. Transfer to a bowl and thoroughly mix with remaining ingredients by hand.

In a large skillet, add oil over medium-high heat. When oil is shimmering, add the hash, flatten out and begin cooking. After about 3 minutes, it will start to crisp up on the bottom. Lift up with your spatula from time to time, all around the hash, to loosen. Flip your hash over, reduce heat to low and let cook 6-8 minutes, or until crispy on bottom. Do not loosen or otherwise disturb. Serve immediately.

NOTE: My favorite way to make this recipe is by using my “go-to” appliance, the coffee grinder. I put the red pepper flakes, peppercorns, celery seed and use 1/2 teaspoon mustard seeds. Grinding them all together and adding to the remainder of the ingredients gives you that perfect flavor.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.