Corned Beef Hash

Corned Beef Hash with Poached Egg

To know me is to appreciate that I adore the evening meal on St. Patrick’s Day. The preparations begin in the morning with soda bread, the simmering of a nicely brined corned beef by afternoon and it finishes up with sides of potatoes and cabbage. Through it all, beyond the pint or two of dark beer and even the dessert, there lies something of greater desire: Corned beef hash.

Homemade corned beef hash.

What began as a use for leftover corned beef back when the kids weren’t quite on board with the whole St. Patrick’s Day meal thing has now become an intention. We purchase a larger beef brisket solely to have leftover for the hash. Getting the kids to try it was a cinch when I suggested it was Who Hash!

Not only is the dish easy to make, but it’s delicious and economical too. A serving of hash for breakfast is the first choice to come to mind, but it’s just as splendid for brunch or dinner.

Here’s the rundown:

 

Savory Cast of Ingredients

Savory cast of ingredients includes: A nice piece of leftover cooked corned beef and a couple of whole tender potatoes (already cooked), fresh onion, fresh rosemary, salt & pepper.

 

Processing Ingredients

The food processor is your sous chef for this task. If you start with the onion, you can move through the sequence without washing the bowl or blade!

Add onion to the bowl and pulse until you have a medium chop. Too fine of a dice and the onion will get lost in the hash mix. Transfer onion to a separate large mixing bowl; set aside.

Cut the piece of corned beef into chunks. This is a good time to remove some of the fat if you like, but leave some for flavor and for cooking. Add half the beef to the processor bowl. Pulse the blade until the beef has a medium mince and resembles ground beef. Add the minced beef to the mixing bowl containing onions.

Add the other half of meat only this time pulse once or twice to achieve a coarse chop with chunks typical of a well-made hash from an A-list eatery. You could hand dice this step, but hey, the food processor is out, right? Add this to the mixing bowl with the ingredients. 

Now dice the potato by hand and mince the fresh rosemary.

Dicing, mixing and cooking the hash

Throw everybody into the mixing bowl along with salt & pepper (to taste, salt sparingly as the corned beef already contains it) and toss together well. Over medium heat, brown the hash to your desired liking. The corned beef and potatoes are already cooked, so essentially you’re cooking the onion and crisping the potato.

Watch the video demonstration of making the hash including a technique for the perfect poached egg.

 

Corned Beef Hash

CORNED BEEF HASH

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: Serves 4 to 5

CORNED BEEF HASH

Homemade corned beef hash is as tasty as it gets. This recipe is adaptable to suit your preferences in texture and flavor. As an entree on its own, or accompanied with poached eggs, corned beef hash is a delectable meal!

Ingredients

  • 1 pound cooked corned beef (weight measurement is approximate)
  • 2 - 3 small to medium whole red potatoes, cooked
  • 1/3rd to a half of one medium-sized fresh onion of your choice
  • ½ rounded teaspoon fresh rosemary, minced
  • Fresh cracked pepper and salt, to taste

Instructions

  • Using a food processor, Add onion to the bowl and pulse until you have a medium chop. Be careful to not chop the onion too fine. Transfer onion to a separate large mixing bowl; set aside. Return the bowl & blade to the motor base.
  • Cut the piece of corned beef into chunks. This is a good time to remove some of the fat if you like, but leave some for flavor and for cooking. Add half the beef to the processor bowl. Pulse the blade until the beef has a medium mince and resembles ground beef. Add the minced beef to the mixing bowl containing onions.
  • Add the other half of meat to the processor only this time pulse once or twice to achieve a coarse chop with chunks typical of a well-made hash from an A-list eatery. You could hand dice this step if you choose. Transfer this to the mixing bowl with the other ingredients.
  • On a cutting board dice the potato by hand and mince the fresh rosemary; add to the meat mixture.
  • Brown the hash in a saute pan over medium heat to your liking. If you've removed most to all of the beef fat, you may need to add a dash of light cooking oil such as canola to help the browning. If the meat appears to be caramelizing faster than the onions and potatoes, lower the heat.
  • When the hash has the color you desire, plate and serve.

Notes

Do you like a smoother texture? Pulse the meat to a finer mince or paste. If you desire a more rustic dish, hand dice the beef. Adjust the onion amount to your liking or try adding diced bell pepper or jalapeno. So many choices...so much deliciousness.

http://cakewalkr.com/corned-beef-hash/

Comments

  1. Sounds delicious! Kudos on the perfectly cooked egg…and have a Happy St. Patrick’s Day!

    • Brooks Walker says:

      Thank you Cheryl, and a Happy St. Patrick’s Day to you & yours. I recently came across a nifty poached egg technique which I’ve demonstrated in the video above. Works like a charm!

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