Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, January 18, 2011

Corned Beef Hash


My family thoroughly enjoys having New England Boiled Dinner, and I recently learned that this meal can be a real treat a second night when the leftovers are turned into Corned Beef Hash. I truly don't remember ever eating Corned Beef Hash before, ever. My mom wasn't big on corned beef, so I suppose there were not leftovers to deal with. The last time I made the New England Boiled Dinner, I bought an extra big roast and I was delighted with this leftover dish, as was my family, as well.

I used a recipe found at Simply Recipes and only modified it a little bit, primarily by adding some diced red pepper. It added some good flavor. I chopped my corned beef in the food processor so it was nicely minced. I didn't bother with the parsley and I'm pretty sure it was not missed. I cooked my potatoes for about 5 minutes in the microwave to get them almost all the way done.

Corned Beef Hash
serves 5-6

2-3 T. unsalted butter
1 medium onion, finely chopped (about 1 cup)
1/2 cup red pepper, diced in a small dice
2-3 cups finely chopped, cooked corned beef
5 potatoes, cooked and diced, preferably Yukon gold
salt and pepper
chopped fresh parsley

Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

Add the potatoes and red peppers. Spread out evenly over the pan. Increase the heat to medium high and press down on the mixture with a metal spatula. Add corned beef, sprinkling it over the top of the potatoes.

Do not stir the potatoes and corned beef, but let them brown.  Use a metal spatula to lift the hash to see if it is browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

Serve with poached eggs if desired, and a fresh fruit salad.

Source: modified from Simply Recipes



Esther G. said...

Hi Barbara:
Corned beef hash is big in Hawaii. It is served as a breakfast meat. One of my favorite restaurants puts celery in their hash. Most of us eat it with a little dash of Tabasco sauce.

LauraSuz said...

We make corned beef from the can for breakfast with the addition of our own potatoes and scrambled eggs. I learned it from Anne who learned it from our mom, I think.

Nisrine|Dinners and Dreams said...

I've never made a hash but I like corned beef and have a feeling I'd enjoy this.

scmom (Barbara) said...

Esther, Whodathunk that corned beef hash would be a regional dish in Hawaii? My sons and husband all use plenty of Tabasco on theirs, but celery -- they would not be happy if I used celery! ;-)

Ya know, Laura, I have never eaten canned corned beef. Is it super salty? I may have to buy some just to try it!

Nisrine, If you like potatoes and corned beef my guess is you'd like hash!

LauraSuz said...

SUPER salty. It's definitely not the best for you but MG likes it and is a decent breakfast.

Barb, sfo said...

I want some!!! I've only ever had the canned kind, which basically includes half a can of salt and half a can of meat and potatoes. That looks delicious. Give me a couple of poached eggs on the side and I'd be a happy, happy breakfast eater!

Anonymous said...

Absolutely delicious! Only had a little bit left over and it was terrific warmed up.