I love corned beef hash, but they never seem to give enough at restaurants and the canned stuff at the store seems especially unhealthy.
Does anyone have any good recipes for corned beef hash? I’m looking for less than 90 minutes from start to finish. I’m checking the internets, but I’d also like to tap the Dope Recipe Continuum.
Make a boiled dinner - a corned beef brisket, cabbage, potatoes, beets, carrots. Enjoy it well. When you are done, chop all the leftover meat and potatoes together.
Serve as is or brown in a pan with a little bit of butter and lots of pepper - that’s the way I likes it.
I’m with you, hats, I love corned beef hash and will go out of my way to eat breakfast at a joint that makes their own. A place near me makes a hash and cheese omelet that I allow myself to consume once every couple of months, fat and calories be damned!
Mr. Moto, I haven’t cooked a boiled dinner in 25 years–my husband doesn’t like it, and it seems an awful lot of trouble to go to for leftovers (especially when it would ALL be leftover ). What do you think of buying a thick slab of deli corned beef, chopping that up and combining it with cooked potatoes? Would I still get the wonderful shreddy meat quality? I’d fry up some chopped onion in a little butter, add in the hash and taters. Do you think that would work? What seasonings (aside from s & p) would you use? All the homemade hashes I’ve had seem to be highly seasoned–I enjoy that and would like to know what might work best.
My standard to judge corned beef hash by, would be the Carnegie Deli on 7th Ave in NY. But, since you can’t likely get there, I’ll substitute something I’ve used successfully in the past.
Mark Bittman, who writes a pretty good general cookbook, had a recipe which I’ve used three times now. I’m still experimenting, but this should serve you well.
First, get yourself some great(not good) corned beef. Locally, I’ve got access to Dietz & Watson at my Giant Eagle, expensive, but good. If you’re lucky enough to have a good Jewish Deli near, then go there. You ain’t gonna get good stuff for $5.99/lb. Expect to pay $8-10/lb. unless on sale.
[Bittman] Toss together 2 cups cut-up leftover corned beef and 2 cups cut-up cold boiled potatoes, all cut into small cubes. Add 1 cup chopped onion and 1/2 cup liquid–stock, tomato sauce(eww!), milk, cream, or gravy==enought to moisten the mixture but not so much as to make it soupy(ed.-last time, I used 1/3 cup of half and half I had in fridge.). Heat 3 tablespoons oil or butter in a skillet, preferably non-stick, over medium-low heat(I used med). When the butter has melted or the oil begins to shimmer, put the hash in the pan and cook it, undisturbed, for about 10 minutes, or until a nice crust has formed. (Note-don’t peak, let it cook–ed.) Turn the hash and brown the other side; or flip half of it over onto the other; or brown the top under a broiler. Serve.
I’m sure the pros will be along to augment this.
I haven’t done this for a while, but my memory says you can cook it longer than 10 minutes to get the crust. Just watch it.
I make “hash” pretty often but until recently didn’t know that it was a real dish. In my case it is just a lazy way to make a big pile of food. I often substitute tinned corned beef for the stuff from the deli because it is ready mashable. I just make a whole lot of mashed potatoes and mix through the shredded/canned corn beef. I sometimes add some corn kernels or baked beans. I then slice tomatoes over the top, grind lots of pepper over them, grate some cheese over that and stick it under the grill until the cheese melts.
Then I usually eat two bowls although one would be more than enough.
When I was Chef at the St Louis Art Museum we had Corned Beef Hash on our Sunday Brunch Menu…they probably still use my directions…
Oven roast a Corned Beef brisket (1.5 to 2 lbs)…coarse grind it (or rough chop it if you don’t have a grinder).
Par boil about 6 large russets, diced into 1/2 inch cubes till ALMOST fork tender (do not over cook)…rinse in cold water to shock (stop cooking process).
Sauté 1.5 cups diced Onions and 1.5 cups Green Peppers and about 1 Tbl chopped garlic till the onions are translucent.
Mix (toss) Ground Corned Beef, Potatoes onions and Green Peppers in a large bowl.
Use about 1.5- 2 cups ketchup and 2-4 Tbl prepared horseradish to bind this mixture…salt and pepper to taste.
Bake in casserole dish for 25-35 minutes at 350. You could also fry if that is your thing.
mmmmmm…serve with a couple of poached eggs right on top…pure heaven.
Feel free to add or subtract form this as your taste may vary…be creative!
Why don’t you just make the whole mess, hash it all together, and freeze it in portions?
BTW, spices should include a tiny amount of salt, lots of pepper, and maybe some paprika if you’re adventurous. But I don’t know how much else you should season this. The ketchup would be a nice addition, and the horseradish sometimes made it in in my house because it was typically served with the boiled dinner.