If you've still got some corned beef in your fridge leftover from last week, I've got a great recipe for you! Best Corned Beef Hash is a dish I've been making for years. One of those recipes you don't think to write down. One of those recipes you just make. Well, today I'm going to share it with you!
I'm not sure what my family enjoys more. The actual corned beef and cabbage dinner or all the yummy recipes I make with the leftovers. To ensure plenty of leftovers, I always make several corned beef briskets at one time. That way we can eat it for days afterward! (Corned Beef Hash, Corned Beef Panini, etc.)
One recipe that always makes our table post St. Patrick's Day is this easy-to-make Best Corned Beef Hash recipe. My family enjoys corned beef hash so much that they are willing to eat the stuff in the can! Not that there's anything wrong with that, but fresh corned beef hash is just SO MUCH BETTER!
What is "hash"?
Hash is a mixture of meat, potatoes, and onions (or other vegetables) chopped up and cooked together in a skillet. The word is derived from the French word, "hacher", meaning "to chop." It was developed as a way to use up leftovers, particularly leftover meat such as corned beef or roast beef. It's an easy way to "stretch" leftover proteins for another, completely different meal. Hash can be served for breakfast, lunch, or dinner. It's customarily served with runny eggs when eaten for breakfast.
How do you make corned beef hash?
I almost always cook the potatoes for the corned beef and cabbage dinner separate. I do it for a couple of reasons.
First, I can control the firmness of the potatoes when I cook them separate. Potatoes can quickly become really mushy when cooked in the pot with everything else.
Second, I'm not that fond of the cabbage taste potatoes tend to get when cooked with the beef, carrots and cabbage. Cooking them separately leaves them tasting like potatoes and only potatoes.
And lastly, I can make enough to have leftovers to put in the fridge to make corned beef hash dish!
If you don't have any potatoes leftover, no worries. You can quick microwave some petite potatoes to use in the hash. Just make sure you at least cool them to room temperature before using them in this recipe. If you can make them ahead of time and refrigerate them, even better. Cold, cooked potatoes tend to fry up much better than warm ones. There's probably some scientific reason why this is true...but I don't know what that reason is.
We always top our Best Corned Beef Hash with some runny yolk eggs! The egg yolks mix in with the hash and creates a delicious sauce! My son also uses ample amounts of hot sauce on his hash. YUM!
This hash makes a great breakfast, lunch, or dinner!
No leftover corned beef? You can substitute thick sliced deli corned beef for the leftover corned beef with good results. You might also like to try my Ham Hash recipe!
For best results, start with the best beef! Certified Angus Beef® brand always delivers on taste and quality when I'm cooking beef.
Renee Paj
Leftover corned beef is transformed into a simple hash with onions and potatoes and topped with eggs if you like!
Ingredients
1/2 TBSP oil
1 TBSP unsalted butter
1 to 1 1/2 cups cubed fully-cooked corned beef (leftovers) - for best results, use Certified Angus Beef® brand
2 cups fully-cooked, cold, petite yukon gold potatoes, sliced into quarters
1 medium sweet onion, diced
1 clove garlic, minced
salt and pepper, to taste
2 TBSP fresh minced parsley
Instructions
Heat large skillet over med high heat. Add oil then butter. When butter starts to bubble, add in onion and cook for about 2 -3 minutes, or until it starts to become translucent.
Add in garlic and cook for one minute. Add in potato. Press down and allow to brown on one side, about 7 - 8 minutes. Stir. and continue to heat until browned and warmed through.
Add in corned beef and stir. Cook for another 2 minutes or so until the corned beef is heated through.
Take off heat and add parsley and salt and pepper, to taste. Top with cooked eggs if desired.
I am an ambassador for Certified Angus Beef ® brand. I am being compensated for my work with them. I was not required to write this blog post, but chose to do so. All opinions are mine alone. I used their recipe with permission.
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Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.
It takes patience to get crispy hash. In a heavy skillet (preferably not a non-stick skillet) over medium heat, spread the hash in an even layer and do not disturb for 5 minutes. With a spatula, lift up a corner of the hash to see if it has developed a crust. If it hasn't, cook a few minutes longer.
It's a great meal if you have any leftover meat or veggies because you can add just about anything to it. Corned Beef Hash is one of the most popular types of hash and a great way to use leftover corned beef. More of my favorite hash recipes are Asparagus-Pancetta Potato Hash and Sweet Potato Chicken Hash with Eggs.
The flavor profile often includes bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. If that blend sounds familiar, it's because it's same list of spices that are packaged as pickling spice. Not surprising, since corned beef and pickles are commonly made in the same place: a deli.
Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.
The real winner when it comes to hash is the russet potato as it develops a nice, crispy crust. How Can I Make My Corned Beef Hash Crispy? The key to crispy hash is to add it in an even layer about ½ inch thick and let it cook over medium heat. Let it sit undisturbed for 10 or so minutes before flipping.
Cooking this beef is a process that can't be rushed. Even when the meat is cooked through, it needs more time to transform the chewy bite into one that's deliciously tender. Do this instead: To slice into the tender pieces of meat you expect, cooking corned beef takes patience.
In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.)
Corned beef is most often made from beef brisket (a relatively inexpensive, tough cut of beef) that's been cured in a salt brine with a mix of spices, like bay leaf, peppercorns, mustard seed, juniper berries, coriander seed, and whole cloves.
Corned beef and cabbage dinners are an Irish-American tradition from the 1800s that are now commonly held across the United States on St. Patrick's Day. Corned beef hash is also commonly served on St. Patrick's Day, as well as around American Thanksgiving and Christmas.
According to a study, taking more than 5,000 mg of sodium daily is associated with an elevated risk of a heart attack in patients with high blood pressure. However, an occasional corned beef dinner is unlikely to create any health issues, especially if you eat nutritious food daily.
Corned beef hash is pretty much hash browns with corned beef. Depending on who's making it, it can have onions and peppers as well. The canned stuff is more like cat food, kind of a mix of ground corned beef and mashed potato.
Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.
When you're done cooking the corned beef, make sure you slice against the grain of the meat. This will produce a more tender result; if you slice with the grain, you'll find a more tough and stringy texture when you chew.
Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.
Soaking corned beef before cooking is not necessary, but it can be done if you want to reduce its saltiness or remove some of the brine. Whether or not you choose to soak the corned beef depends on personal preference and the specific recipe you're following.
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Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.
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