"Corned Beef Hash" news and stories

The green beer is fun and all, but the real star of St. Patrick's Day is the corned beef and cabbage. And if you've got leftovers, you're in for a treat: The Huffington Post's Craig "Meathead" Goldwyn has a recipe for a killer corned beef hash. So sleep in this weekend, then sit down to a brunch to remember.

Get Craig "Meathead" Goldwyn's recipe for Corned Beef Hash.


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Happy National Corned Beef Hash Day!

Sure, it may not be the finished product, but one can't help but admire the promise of this corned beef-to-be slab of meat, evenly peppered with bay leaves, mustard seeds, peppercorns, star anise, coriander and cloves. Popular in colonial America, corned beef was once primarily an easy and cost-friendly way to preserve meat, but today it's still a popular treatment to infuse the meat with added flavor -- in fact, in some preparations, the brine actually pumps through the arterial system. Wrote blogger Rachel from Coconut&Lime of her prepared brisket (pictured above), "It was melt-in-your-mouth tender and had the most perfect straight-from-the-deli flavor."

Although she kept her corned beef center stage, doing little more than slicing and nestling it into sandwich bread, corned beef has been traditionally paired with potato hash, with recipes dating back to 1884. For an updated but classic rendition of the recipe, check out Alton Brown's Corned Beef Hash -- and be aware of the 10-day preparation waiting time!

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I know, I know, this a classic brunch item, nothing too creative there. But it's sooo good, it's worth a second look. There are lots of things you can do to jazz it up, too. For instance, use blue potatoes or even use sweet potatoes. Either would be a great choice. Also, try this recipe from Food Network. It looks like it'll turn out nicely, with some great flavors. Play around with fresh herbs, as they are great for adding color and big new flavors.

I know there are eggs in the picture, but you should regard those as optional, especially if you're going to have quiche!

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'.

For a long time, I could not eat corned beef hash. It didn't matter if the beef came from cows that grazed on organic greens in the dewy fields at the base of the Himalayas and the potatoes were handpicked by Thomas Keller himself from his own backyard. I wouldn't be able to eat it because I had been traumatized by corned beef hash from a Spam-like can throughout my childhood. You know what I'm talking about. Hormel Corned Beef Hash looks ,and smells, disturbingly like Alpo.

But, I many be cured of some such scarring after seeing this photo of homemade corned beef hash as prepared by Mae Gabriel of food blog Rice and Noodles. Though I am not a huge rice fan, I love how the juices from the hash are seeping down through the rice. Very sexy -- and to think it's corned beef hash!