So the other day I showed you how I make a Boiled Corned Beef Dinner. I made twice as much as I needed so there would be a ton of leftovers. Sure, I'll make a few hot and cold corned beef sandwiches, but my main goal is hash. That's right, an Old Style, Homemade, Corned Beef Hash; full of the flavor of spiced corned beef and lots of vegetables, all simmered long and slow.
Old Style, Homemade, Corned Beef Hash
Roughly chop up as much leftover corned beef and vegetables as you want. I like to go about 40% corned beef, 50% potatoes/carrots/onions, and only 10% cabbage. To this add a nice amount of fresh chopped raw sweet onion and some chopped bell pepper or chile pepper. I usually use a stemmed and seeded Jalapeno Pepper. Dust thoroughly with fresh ground black pepper and add a fat pinch of Kosher or Sea Salt.
Cook over medium-high heat in a pre-heated cast iron pan, and stir every few minutes as it browns on the bottom. Do not add any oil or grease, the meat has plenty.
The hash should be a mix of browned bits and un-browned. If you brown it too much it will get all dry. Fry some eggs easy over and serve a pile of the hash with two eggs on top. Mmmm... that's some wicked good cookin'.
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Reader Comments (Page 1 of 1)
3-15-2008 @ 10:52AM
Kitt said...
You forgot the fried egg to go on top!
I buy corned beef brisket just so I can make hash. Love the stuff. If you cook a brisket, you can freeze it in small portions to make many batches later.
Mine's pretty simple, though, just beef, onions and potatoes. And eggs.
Pictures here: http://kittbo.blogspot.com/search/label/corned%20beef%20hash
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3-15-2008 @ 1:50PM
JMForester said...
Kitt- I guess you didn't read the second to last sentence.
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3-16-2008 @ 7:41AM
Kitt said...
Trying YET AGAIN. Thank you, JMF. Yes, I did miss the last sentence in which fried eggs were suggested. Mea culpa.
Poached eggs are good, too, though they're more work.
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3-16-2008 @ 6:09PM
MJ said...
Love this one! Stocking yop on cornbeef while its sale. I too make mine for sandwiches and hash. Especially after the recall not long ago. I like to make most things from scratch!
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3-19-2008 @ 5:56PM
twizzle said...
Follow-up from St. Patty's: I spotted this post and I must say, it looked great! Since I have very limited time resources, on St. Patty's I made a recipe hack, using (gasp!) canned corned beef (3 cans) and adding in carrots, red onion, scallions, cabbage, copious amounts of cracked pepper and a dash of water. I simmered it for a few hours on the stove, then transferred it to a baking pan and put it on broil for a bit to create a crispy top. The inside stayed soft and moist and the cracked pepper was just right. It was HEAVENLY! It went pretty fast and next time I'll need far more corned beef. I know this might affect the delicate sensibilities of you guys with 'real' corned beef hash, but it came out absolutely wonderful. Thanks for the recipe!
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