Homemade Corned Beef Hash Recipes

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CORNED BEEF HASH



Corned Beef Hash image

A combination of corned beef, potatoes, and onions. A quick and easy meal.

Provided by Jodi McRobb

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 6

Number Of Ingredients 4

6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth

Steps:

  • In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g

DELUXE CORNED BEEF HASH



Deluxe Corned Beef Hash image

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Provided by Debra Steward

Categories     Breakfast and Brunch     Potatoes

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

Steps:

  • Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

CORNED BEEF HASH



Corned Beef Hash image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

Steps:

  • Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
  • Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
  • Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

CORNED BEEF HASH



Corned Beef Hash image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 34

3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced
5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
  • *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

HOMEMADE CORNED BEEF HASH



Homemade Corned Beef Hash image

Here's how to make homemade corned beef hash using leftover corned beef that's about a thousand times better than the kind that comes from a can.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch

Time 45m

Yield 6

Number Of Ingredients 7

1 pound small potatoes (white, red, or Yukon gold)
1 pound cooked corned beef
1/4 large onion, chopped
1 clove garlic
1/4 teaspoon paprika
Kosher salt , to taste
Freshly ground black pepper, to taste)

Steps:

  • Serve right away with your favorite eggs.

Nutrition Facts : Calories 248 kcal, Carbohydrate 14 g, Cholesterol 74 mg, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, Sodium 794 mg, Sugar 1 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CORNED BEEF HASH



Corned Beef Hash image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
  • Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
  • Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

CORNED BEEF HASH



Corned Beef Hash image

Provided by Food Network

Time 3h20m

Yield 30 servings

Number Of Ingredients 13

10 pounds fresh whole beef brisket, cut into equal pieces
2 bay leaves
Salt and freshly ground black pepper
2 medium white onions, diced
3 teaspoons chopped garlic
1/2 cup chopped fresh thyme leaves
2 teaspoons Worcestershire
1 teaspoon hot pepper sauce, (recommended: Tabasco)
1/2 cup white wine
3 large chef potatoes peeled and diced
Yellow mustard (1 teaspoon per pound)
1 tablespoon Worcestershire
1/2 tablespoon teaspoon hot pepper sauce, (recommended: Tabasco)

Steps:

  • Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
  • In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
  • Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
  • Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
  • Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.

CHEF JOHN'S CORNED BEEF HASH



Chef John's Corned Beef Hash image

When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 7

1 ½ pounds potatoes, peeled and quartered
1 ½ pounds cooked corned beef, finely chopped
1 bunch green onions, chopped
salt and ground black pepper to taste
2 cloves garlic, crushed
1 tablespoon butter
¼ cup roasted tomato salsa

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  • Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  • Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Nutrition Facts : Calories 608.5 calories, Carbohydrate 36.2 g, Cholesterol 174.5 mg, Fat 35.5 g, Fiber 5.5 g, Protein 35.8 g, SaturatedFat 12.7 g, Sodium 2067.7 mg, Sugar 3.2 g

CORNED BEEF HASH



Corned Beef Hash image

This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 9

2 tablespoons olive oil
2 baking potatoes (about 1 pound), peeled and cut into 1/2-inch cubes (about 3 cups)
1 onion, chopped
Coarse salt and ground pepper
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
8 ounces thinly sliced corned beef, cut crosswise into 1/4-inch-wide strips
1/4 cup heavy cream

Steps:

  • Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
  • Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
  • Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 282 g, Fat 14 g, Fiber 2 g, Protein 13 g

CORNED BEEF HASH



Corned Beef Hash image

Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons canola oil
1 cup diced fully cooked corned beef
1 cup diced cooked potato
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

ONE SKILLET CORNED BEEF HASH



One Skillet Corned Beef Hash image

Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs.

Provided by David Cummins

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
2 onions, chopped
4 potatoes, peeled and chopped
2 (12 ounce) cans corned beef
1 tablespoon ground black pepper
5 tablespoons cider vinegar

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 29.5 g, Cholesterol 96.3 mg, Fat 21.6 g, Fiber 3.2 g, Protein 33.1 g, SaturatedFat 7.3 g, Sodium 1135.3 mg, Sugar 3.4 g

DINER CORNED BEEF HASH



Diner Corned Beef Hash image

I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. -Denise Chelpka, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 pounds potatoes (about 3 medium), cut into 1/2-inch cubes
3 tablespoons butter
3/4 cup finely chopped celery
3/4 pound cooked corned beef, cut into 1/2-inch cubes (about 2-1/2 cups)
4 green onions, chopped
1/4 teaspoon pepper
Dash ground cloves
2 tablespoons minced fresh cilantro

Steps:

  • Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.

Nutrition Facts : Calories 407 calories, Fat 25g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 1059mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.

CORNED BEEF HASH BRITISH STYLE



Corned Beef Hash British Style image

This is my husband's favorite meal. I always had a different version of Corned beef hash until I met my Scottish husband who taught me how it was meant to be made. It is a wonderful casserole type dish that is very filling and perfect for cold nights in. Serve with vegetables or crusty French bread.

Provided by KAVA48

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 large baking potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 (12 ounce) can corned beef, broken into pieces
1 dash Worcestershire sauce
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
  • Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
  • Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 59.1 g, Cholesterol 60.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 909.6 mg, Sugar 8 g

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

CORNED BEEF HASH



Corned beef hash image

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.

Provided by Katy Greenwood

Categories     Main course

Time 35m

Number Of Ingredients 6

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)

Steps:

  • Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
  • Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium

SIMPLE CORNED BEEF HASH



Simple Corned Beef Hash image

With St. Patricks Day just passing I thought I'd share this old corned beef hash recipe. It was my mom's and it is plain and easy, but is so good the next day with fried eggs on top and rye bread toast! I know people add stuff to hash, but this simple hash is always good.

Provided by Lorri Nichols

Categories     Breakfast

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 -1 1/2 cup chopped cooked corned beef
3/4 cup minced onion
3 garlic cloves, smashed chopped
1 teaspoon salt
black pepper, to taste (I serve it on the table)
3 cups small diced potatoes (or store bought loose hashbrowns.)
2 tablespoons butter

Steps:

  • You'll also want to have some eggs on hand to fry and put ontop of the hash, its tradition in our home. Also, rye bread goes so good with this hash, be sure to use real butter, it adds a rich touch to the rye toast.
  • My kids eat this with ketchup -- I think it ruins it, but oh well!
  • You can also make this simple hash with left over beef roast. But I would try a diffrent kind of bread for the toast.
  • In a good sized frying pan, add the 2 tablespoons butter, then add the onions, saute until they are soft, but not colored (sweat them), then add in the potatoes, and cook them on low heat, and when they are tender, but not soft, approximately 20 mins, add in the meat, the salt, and garlic, cover and don't peak for about 10 mins more, you're just heating the meat up, but it will soften up too.
  • While the meat is heating you should be frying your eggs -- to fry an egg, use a straight sided frying pan, fill it 1/4 of the way up with your choice of oil ( I prefer veg. oil).
  • Let the oil come to 350 (when you put a drop of water in the oil, it will dance) then crack your egg into a bowl (serves 2 purposes, one you can see if the egg is fresh, secondly - you will be less likey to break the egg then if you break it on the side of the pan), then slide the egg carefully ino the hot oil, it will splatter, so be very careful. Now gently spoon the hot oil over the op of he egg until it is cooked to your tastes -- then scoop out with a metal slotted spoon, and let drain for a few seconds on a piece of paper, then place directly on the hash, repeat until you have enough eggs.
  • Put the toaster on the table and let your family and guests make their toast themselves or you will never get to eat, lol.

CORNED BEEF HASH RECIPE BY TASTY



Corned Beef Hash Recipe by Tasty image

Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, unsalted butter, russet potato, medium yellow onion, kosher salt, freshly ground black pepper, corned beef, garlic, paprika, worcestershire sauce, large eggs, fresh chive

Provided by Matthew Johnson

Categories     Breakfast

Time P10DT20h

Yield 4 servings

Number Of Ingredients 31

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
1 fresh ginger, 2 in (5 cm) piece, sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
ginger beer, 2 bottles
dark extra-stout beer, 2 bottles
1 tablespoon unsalted butter
2 lb russet potato, peeled and small-diced
1 medium yellow onion, diced
kosher salt, to taste
freshly ground black pepper, to taste
1 lb corned beef, diced into 1/4in (6 mm) in pieces
4 cloves garlic, minced
1 teaspoon paprika
1 tablespoon worcestershire sauce
4 large eggs, fried sunny-side up
fresh chive, for garnish, thinly sliced

Steps:

  • In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  • Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  • Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
  • Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  • Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
  • Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
  • Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
  • Serve the hash with the eggs and garnish with chives.
  • Enjoy!

CORNED BEEF HASH



Corned Beef Hash image

Categories     Milk/Cream     Beef     Dairy     Egg     Onion     Potato     Breakfast     Side     Sauté     Quick & Easy     Mother's Day     Bell Pepper     Winter     Parsley     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
  • Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
  • If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.

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2016-03-18 Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so …
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From theblondebuckeye.com


HOMEMADE CORNED BEEF HASH AND EGGS - GRUMPY'S HONEYBUNCH
2017-03-16 Cook until translucent, about 3-4 minutes. Stir in corned beef and potato cubes. Add more butter if needed. Cook until potatoes and beef start to crisp up. Make 4 wells in hash. Place 1 teaspoon butter in each well and then place 1 egg in each well. Cover and cook over medium low heat until eggs have cooked to your preference.
From grumpyshoneybunch.com


CORNED BEEF VEGGIE HASH - SKINNYTASTE
2022-03-15 How to Make Corned Beef Hash. Once your vegetables are prepped, this hash cooks quickly. Sauté the onion, bell pepper, and carrots until tender. Add the potatoes and season with salt, garlic powder, paprika, and black pepper. Cover and cook until golden for about five to seven minutes. Add the corned beef and press into a single layer.
From skinnytaste.com


CORNED BEEF HASH HOMEMADE - DON'T SWEAT THE RECIPE
Heat a skillet to medium and add butter. When the butter has melted, add chopped onion and saute until translucent. While the onions are sauteing, mix corned beef, potatoes, and spices together in a bowl. When the onions are translucent, add contents of the bowl to the skillet and increase to medium-high heat. Stir to combine fully and cook for ...
From dontsweattherecipe.com


HOMEMADE CORNED BEEF HASH - THE RECIPE CRITIC
2020-03-05 Instructions. Preheat oven to 400 degrees. In a medium sized skillet, melt butter then add diced potatoes. Cook 5-7 minutes, until the potatoes are tender and slightly crispy. Add bell peppers and onions, and cook 4-6 minutes until tender. Add the Corned beef and cook until warmed and slightly brown.
From therecipecritic.com


BRITISH CORNED BEEF HASH RECIPE - THE SPRUCE EATS
2021-09-14 Gather the ingredients. The Spruce / Julia Hartbeck. Heat the butter in a large skillet or frying pan; it should be hot but not burning. Add the finely sliced onions and cook until they are soft and just about to turn brown. The Spruce / Julia Hartbeck. Add the potatoes to the pan with the onions and toss thoroughly.
From thespruceeats.com


HOMEMADE CORNED BEEF HASH RECIPE - THE KITCHEN GIRL
2021-03-02 Corned beef hash for breakfast. This is the most popular way to serve brisket hash. To make corned beef hash with eggs, preheat oven to 400°F. Follow the corned beef hash recipe (below), then crack eggs over the hash. Bake 8-12 minutes, or until desired egg firmness is reached. Remove, test egg whites and yolk for desired texture, and allow to ...
From thekitchengirl.com


JEWEL CORNED BEEF SALE - THERESCIPES.INFO
Place corned beef and spices in a large pot. Add water to cover. Cover pot and bring to a boil. Boil for 10 minutes, then reduce heat to medium-low, cover and simmer for 1 hour per pound. Corned beef is tender when easily pierced with a fork. Remove the corned beef from the pot 10 minutes before slicing. Slice against the grain and serve with ...
From therecipes.info


EASY HOMEMADE CORNED BEEF HASH RECIPE - 2 WAYS
2022-01-06 Corned Beef Hash. Prepare. Melt your butter in your pan on low heat, add diced onions and saute until onions soften. Add minced garlic and finely diced potatoes. Mix. Cook. Put in cubed leftover corned beef and cook. Mix in seasonings (I use 1/4 tsp salt and when done test to see if I want another 1/4 tsp).
From temeculablogs.com


CRISPY CORNED BEEF HASH RECIPE - UMAMI GIRL
2022-02-25 In a 12-inch cast iron skillet, warm the oil over medium-high heat on the stovetop. Add onion, green pepper, and remaining ½ teaspoon salt. Cook, stirring from time to time, until tender, about five minutes. Add corned beef, potatoes, and pepper. Stir well and then press into a uniform layer in the pan.
From umamigirl.com


CORNED BEEF HASH RECIPE - SOUTHERN LIVING
Step 1. Bring a large stockpot of water to a boil over medium-high; add corned beef and seasoning packet. Reduce heat to medium-low, and bring to gentle simmer. Cook, covered, until brisket is just tender, about 3 hours and 15 minutes. Add potatoes and cabbage, and increase heat to medium-high.
From southernliving.com


HOMEMADE CORNED BEEF HASH RECIPE - CHISEL & FORK
2022-03-17 Add salt to water. Boil potatoes for 5 minutes and then drain, rinsing with cold water to stop the cooking process. In a large skillet, heat butter over medium heat. Add the diced onion and pepper and cook for 5 minutes or until translucent. Add diced potatoes, corned beef, Worcestershire sauce, garlic and some salt and pepper.
From chiselandfork.com


BEST CORNED BEEF HASH AND EGGS RECIPE - DELISH
2019-02-12 Preheat oven to 400°. In a large ovenproof skillet over medium heat, heat oil. Add onion and bell pepper and cook until softened, 5 minutes, …
From delish.com


BEST CORNED BEEF HASH RECIPE - HOW TO MAKE CORNED BEEF HASH
2022-03-01 Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate. Return the skillet to medium heat and add the remaining 1 tablespoon of butter ...
From thepioneerwoman.com


CORNED BEEF HASH - AMANDA'S COOKIN' - VEGETABLES
2022-01-23 In a medium bowl add your potatoes, oil, dried thyme and pepper and mix well until evenly coated. Lay potatoes on a small, greased baking sheet and bake for 20 minutes. They should not be burnt, just browned. In a cast iron skillet over medium-high heat, melt the salted butter and cook onions for 2-3 minutes.
From amandascookin.com


10 BEST BAKED CORNED BEEF HASH RECIPES | YUMMLY
2022-05-28 corned beef, garlic, salt, yellow onions, unsalted butter, idaho potatoes and 1 more Corned Beef Hash Better Homes and Gardens worcestershire sauce, fresh parsley, potatoes, corned beef, milk and 3 more
From yummly.com


PERFECT HOMEMADE CORNED BEEF HASH - SIMMER + SAUCE
2018-03-14 Step 1 In a small mixing bowl add the juniper berries, allspice, black peppercorns, bay leaves, mustard seeds and cloves. Set aside. Step 2 Using a slow cooker, add the carrots, onions, garlic and thyme. Add the water. Step 3 Place the corned beef inside the slow cooker, fat side up, on top of the vegetables.
From simmerandsauce.com


CORNED BEEF HASH - SPEND WITH PENNIES
2020-02-14 Add onion and corned beef and cook until onion is softened, about 5 minutes. Add remaining butter and stir in the potato and green pepper and continue to cook 5-7 minutes longer or until the potato starts to brown (don’t stir too frequently to allow potatoes to crisp). Create 4 wells in the hash and break an egg into each hole.
From spendwithpennies.com


CORNED BEEF HASH RECIPE - BBC FOOD
Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set ...
From bbc.co.uk


CORNED BEEF HASH RECIPE WITH CANNED CORNED BEEF
2021-01-09 Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much. Mix in the chopped onion, and continue sautéing another 5 minutes. Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes. Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue ...
From myfoodchannel.com


RECIPE: CLASSIC CORNED BEEF HASH - KITCHN
2021-03-05 Instructions. Place the potatoes in a medium saucepan, cover with water by about 1 inch, and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until just tender, about 3 minutes. Meanwhile, sauté the onion and pepper. Melt the butter in a large nonstick skillet or frying pan over medium heat.
From thekitchn.com


HOMEMADE CORNED BEEF HASH RECIPE | SUGAR & SOUL
2018-02-28 Instructions. Add 2 tablespoons of butter to a large cast iron skillet and melt over medium heat. Add the onions and cook until translucent, about 4 to 5 minutes. Add the potatoes, thyme, and remaining butter and reduce the heat to medium-low and cook for 20 to 25 minutes until potatoes are tender.
From sugarandsoul.co


CORNED BEEF HASH - CULINARY HILL
2021-03-02 Remove pan from heat and using a spatula, mash approximately 1/8th of the potatoes. Stir mashed potatoes into the rest of the potatoes until just combined. Stir in corned beef and hot sauce. Spread hash into an even layer and press lightly. Return skillet to high heat and cook for 3 minutes.
From culinaryhill.com


CORNED BEEF HASH RECIPE | MYRECIPES
Directions. Combine corned beef, potatoes, whipping cream, onion, parsley, salt, and pepper in a large mixing bowl; mix well. Melt butter in a large skillet over low heat. Add corned beef mixture; press flat with a spatula. Cook, uncovered, over medium heat 15 minutes; stir once, and press flat again. Cook, uncovered, 15 minutes.
From myrecipes.com


EASY CORNED BEEF HASH RECIPE - FOOD REPUBLIC
2012-01-28 Melt the butter in a large non-stick skillet over medium-high heat. Add onion and cook until soft, about 5-7 minutes. Add corned beef and potato and stir well to combine. Press the potato mixture down to create a compact layer, and season with salt and pepper sparingly as the corned beef is already salty. Lower heat to medium, then cook for ...
From foodrepublic.com


EASY CORNED BEEF HASH RECIPE - BELLY FULL
2022-03-17 In a large cast iron skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. Stir in the cooked potatoes and corned beef; gently mix together, spread out evenly in the skillet, then press down with a spatula.
From bellyfull.net


HOW TO COOK CORNED BEEF OMELETTE
2.most people typically enjoy corned beef sandwiches on st corned beef omelette recipe. In other words, the fruit and the vegetable belong together in a pie more than anywhere else. Prepare 1 can of corned beef. Transfer the corned beef hash to a clean plate or bowl. Let come to room temperature. Transfer the corned beef hash to a clean plate ...
From dd81t761fvwrn.cloudfront.net


HOMEMADE CORNED BEEF HASH - LEFTOVES - KRAZY KITCHEN MOM
2022-03-19 For the Corned Beef Hash. Add pre-baked diced potatoes and diced onions to a large skillet with 1 TBS butter. Cook on medium high for about 7-10 minutes until the potatoes and onions begin to get crispy. Add the diced corned beef and the other TBS of butter. Cook until the corned beef becomes crispy, about 6-8 minutes.
From krazykitchenmom.com


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