top notch corned beef hash !!

14 years ago

Hello all,

I love corned beef hash. Problem is I love the canned flavor much better than the hash made from fresh corned beef. I have found the best recipe. Please DO NOT leave out the nutmeg. You will not taste nutmeg.

2 large russet (baking) potato (absolutely must be baking potato)

Peel and cube the potato and steam until just tender.
If you must boil the potato do not peel before boil.
The cube should be about 1 inch in size NOT small dice.

4 TBSP vegetable oil (canola or soy -- do not use olive oil)

1 medium onion chopped

1 medium green bell pepper chopped (remove the seeds)

In large skillet saute the onion and green pepper in the oil until soft but not brown)

1 12oz can of Corned Beef cut in 1/2 inch cube

1/4 TEASPOON nutmeg

1/2 TEASPOON paprika

Salt and ground black pepper to taste

Mix the cooked onion, green pepper, potato cubes and canned corned beef cubes in the skillet until combined.
Sprinkle with nutmeg and paprika.
Cook for about 3-4 minutes until a crust forms on the bottom.
Stir the mixture to distribute the crust.
Cook again 3-4 minutes until crust forms on the bottom again.
Serve with ketchup.
Goes nicely with eggs over easy on the side.

This recipe was originally in a 30 minute cook book (not Rachel Ray).

If you like the flavor of canned corned beef hash -- you will love this recipe.

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Comments (9)

centralcacyclist
14 years ago
Pass the ketchup! This is surely one of life's guilty pleasures like corndogs and donuts both of which I love.
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sheshebop
14 years ago
This may be good, but I have had Annie's homemade corned beef hash with the beef from her own cow. There is NOTHING as good as that!
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oh yea! I inspired! :-) I had actually never made it before either Jane. I found this recipe online and it sounded like what I was looking for. Since hubby was gone for St. Patty's day, I had LOTS of leftovers and I used my potatoes that had cooked with the corned beef and cabbage. Also the broth from the slow cooker. So my potatoes had been boiled in the broth. (I admit that while my eggs LOOKED pretty, they were a little too done - so if you do the indentations, make sure you don't let the yolks get over cooked. ) Stacy :-) Corned Beef Hash A Favorite Restaurant Breakfast Recipe Preparation time: 10 minutes. Serves 4. Cooking Conversion Table Ingredients: Â 2-3 cups corned beef, chopped or minced Â 2-3 medium potatoes Â 1/2 cup chopped onion or to taste (use green onion if you prefer) Â 1 tablespoon butter Â 2 tablespoons minced parsley Â 1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten) Â 2 tablespoons melted butter Â Salt and Pepper to taste Â Dash of paprika (optional) Â 1 teaspoon Worcestershire sauce (optional) Instructions: Â Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft Â Remove from broth or oven and let stand until cool enough to handle Â Skin potatoes and crumble into the minced or chopped corned beef (in a bowl) Â Preheat oven to 450 degrees F Â Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft Â Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well Â Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top Â Bake at 450 degrees F for 15 minutes Â Remove has from oven and cut into four servings and plate (see note * below) Serve the hash with eggs and biscuits or toast. *One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.
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Mine doesn't seem to be overly salty either, but I do rinse it, then sprinkle the spices over top and most of the time I add a bit of water to the bottom of the dutch oven, more water if it's the crockpot. Peppi, it's one of those "5 ingredient" recipes and I didn't even mean it to be. (grin) I chop up the corned beef, dice some potatoes and onions. Throw some fat into a frying pan, add the onions and potatoes and stir until nicely browned. Add the chopped corn beef and some beef broth, I use my home canned stuff and use maybe a cup. Put a lid on and cook until the potatoes are tender. At this point it's ready to serve with some nice over easy eggs, but the girls liked a crunchy bottom layer. So I dumped out the hash, added butter to the hot pan, put the hash back in, made wells for eggs and put the lid back on. By the time the eggs were done the bottom was starting to crisp up and it was perfect. I've never used any measurements and the corned beef is salty and spicy enough that I only occasionally add a grind of black pepper when serving it. I use as many potatoes as I want servings, I can stretch just a little bit of corned beef this way or add a lot if I have some that I need to use up. I've added cabbage or parsnips at various times, I really like the added sweetness from the parsnips but Elery likes the original potato and onion version. It's really simple, just fried potatoes and onions and some leftover corned beef, but it's just the way we like it. We just got the cooktop installed, but no electricity yet for the ignitors, so it's probably going to be the crockpot... Annie
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Annie1992, thanks you very much. So it is that pink salt that gives it that red color? The nitrate/ite? Your CB and hash look so delicious. It’s 4 deg F here and I would love your CB hash. Friends used to make the best bestest Wisconsin Rubin sandwiches — home made everything. And served with delicious beer. PS Thanks foryour woodchuck help months ago. Apologies for not getting back th you. I developed pesky tendonitis, then some neighbor applied for a permit to recycle parts of Chernobyl, so between tendinitis and efforts to thwart the recycling plant (my euphemism for some outrageous crazy land use), I ran out of the ability to type very much and my attention was focused elsewhere for the most part. And during that time I develop the cold from hell – the cold that wouldn’t leave it. The empty woodchuck trap is still exactly where DH left it. Now with a bit of snow on it. I‘d asked him 100 zillion times to please put it away, but he has his own ideas, apparently. Not being a gardener, he didn’t grasp that a lot of the dug up sand was over some of my bulbs and tuber plantings. Sigh.
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Marilyn, you're welcome. :-) This is another one I like with corned beef. Like the Horseradish Sauce, you can decrease amounts to make less. Mustard Cream Sauce Makes About 3 1/4 cups 2 T. butter 2 T. flour 2 cups broth from cooking your corned beef and vegetables 1 cup heavy cream 1 T. prepared horseradish sauce 2 T. whole grain mustard (or add to taste) 2 T. fresh chives, minced To make the roux: Melt the butter in small sauté pan, then slowly stir in the flour and cook over low heat for about a minute, stirring constantly. To finish the sauce: In a small pot, bring the stock, cream, horseradish and mustard to a low boil. Reduce heat to a simmer and slowly add the flour/butter, a little at a time, until the sauce is thick enough to coat the back of a spoon. Stir in the chives.
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dancinglemons
Original Author
14 years ago
sheshebop,

I have not had Annie's homemade corned beef hash and I absolutely do not doubt that her homemade CBH is nectar for the saints -but- this recipe is for those folks who like the flavor of canned CBH but perhaps not the extremely high level of sodium associated with the canned CBH. I've had some delightful homemade CBH over the years but could not find a recipe (until now) which would let me make my own CBH and have it taste like the canned - only better. I second barnmom's comment -- pass the ketchup!!

Cheers,
DL
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annie1992
14 years ago
Sherry, thank you for that vote of confidence.

I love corned beef hash, and there is a huge difference in the homemade stuff and in the canned stuff.

Ashley loves the canned stuff, spread on buttered toast, it's "sandwich spread" for her. The homemade stuff is for breakfast with eggs, two totally different foodstuffs altogether.

Unfortunately, I need real corned beef to make the real stuff and the canned stuff is always available. Sigh.

So you buy that corned beef in a can like the Spam can? I think I've seen that...

Annie
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Rusty
14 years ago
Now you've done it, DL.
I'm really craving corned beef hash.
So I am definitely going to try this tomorrow.
I, for one, much prefer hash made with canned corned beef over that made with 'real' corned beef.

Thank you for posting the recipe.

Rusty
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User
14 years ago
I like hash made with corn beef real or canned, although I do prefer the real. I also like hash made from leftover roast beef. But you won't find ketchup anywhere near it.

Thanks for sharing your recipe. Sounds good.

Ann
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sheshebop
14 years ago
Dancinglemons,
Please forgive me if I offended you. That was not the intention. I was just reminiscing about Annie's yummy breakfast.
I have always liked canned corned beef, but not for hash. I just love it sliced on a sandwich. And, since I love corned beef hash, and can't get Annie's (unless she lets me move in), I will probably try this.
Again, I never meant to demean your post in any way. It actually is something that I will try. (Minus the ketchup of course, LOL)
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Rusty
14 years ago
My taste buds tell me that 'real' corned beef needs to be roasted or cooked in a slow cooker with cabbage, carrots, & onions.

Canned corned beef is for hash or to be sliced for sandwiches.

Left over roast beef makes a good hash, too, as Ann_t says.
I'm thinking DL's recipe might be a good *'nother way* to do left over roast beef.

And there is no way any ketchup will get anywhere near any of it here, either.
So I am leaving that part out of the above recipe.

Isn't it great that everyone has such different likes & dislikes?
How boring & awful this world would be if we were all alike!

Rusty
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doucanoe
14 years ago
I love Corned Beef Hash! I'll have to try this recipe, since I can rarely find "real" corned beef (heck, I'm not sure I've ever seen canned corned beef! But I'm gonna look!LOL)

Oh my....I'll pass on the ketchup, tho.

Linda
0

top notch corned beef hash !!

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centralcacyclist

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top notch corned beef hash !!

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