Our search function is cranky & difficult. :) Anybody around will always be glad to post a recipe!

Here's how I make Corned Beef Hash. I'm German-Russian so I include beets. If you don't like them...just omit.

CORNED BEEF HASH

1 Onion, diced
1/4 Cup Butter
3 Cups Diced Cooked Potatoes
1-16 oz. Can Diced Beets (or 2 whole fresh beets cooked & diced)
2 Cups Diced Cooked Corned Beef
1/3 Cup Milk
Hot Sauce (a couple good-sized splashes)

In skillet (I use cast iron), saute the onion until tender. Toss in the potatoes, beets, corned beef, milk, & hot sauce. Stir. Spread mixture evenly in skillet. Cover. Cook over medium heat until brown & crusty.

This amount will serve 4.

/tricia

Hmmm...
I make mine out of the leftovers from a New England boiled dinner And put it all through the grinder ( but for the cabbage) make into big patties and fry....make a well in the top and insert an egg, cover and cook until the egg is cooked.
It pretty well amounts to whatever corned beef is left, put through the hand crank meat grinder, the potatoes that are left also through the grinder, and the onions....finish with 3 or 4 soda soda crackers to clean out the grinder, moisten with leftover broth...add lots of ground black pepper and fry in a bit of butter until browned on the bottom, flip and brown the other side.
If you also grind up beets and add it makes it Red Flannel Hash.
It helps to plan for the hash when cooking the corned beef and have enough potatoes and onion to have leftovers for hash....the potatoes which have been boiled with the meat absorb the flavor and add a lot to the hash. I sometimes grind up 1/2 a raw onion to add also as I like a bit more onion taste....and I have been known to include the leftover carrots too.
Linda C

I make it the way Tricia does but without adding any milk. I do the same thing with either corned beef or roast beef. My DM used to make a wells in it but I really didn't care for the egg that much.

Nancy

I dice up the leftovers from a corned beef dinner (having made sure to have lots of extra carrots and potatoes in the first place :-). First I lightly fry a diced fresh onion, then add diced cooked potatoes, carrots, corned beef and even the cabbage. Fry until there are lots of brown crusty bits. Sometimes I top with a fried egg each.
Oddly, DD loves this but won't eat the original corned beef dinner.

LindaC, that meat grinder hash sounds interesting, I'll have to give it a try for something different.

I usually split my leftover corned beef between hash and corned beef and cabbage soup. The soup is easy, just dice up the leftover veggies & corned beef, add to the simmering liquid and adjust with extra stock if it's too salty.

I don't use a recipe for hash though. I dice the potatoes and start them in a cast iron frypan first, with bacon fat, so they get a head start on getting brown. When they're golden, I push them to the side of the pan and add chopped onion & garlic to wilt and then the corned beef. When it's warmed through, I mix it all together with the potatoes and turn the heat down and let the bottom get a bit crusty. We just had some yesterday, as a matter of fact!

Tricia, I've never had hash with beets in it. Moe would like that. Is that where Red Flannel hash gets its name?

I make mine using either corn beef or leftover pot roast. I just wing it. Cubes of beef, onions, garlic, potatoes, parsley, seasoned with salt and pepper and maybe a little fresh thyme if using pot roast, moistened with a little leftover gravy. Just depends on what I feel like.

Moe likes his toppped with poached eggs.

I "pulse" the leftover corned beef, taters and onions in the food processor to desired consistancy and fry up.
Just made corned beef and cabbage this weekend, but no leftovers. Surprising, because I live alone. I can't believe I ate all that food in two days! LOL

Ann,

I'm not sure about the Red Flannel Hash...I've not heard the term? Is it Irish? I'm German-Russian. Hash with beets appeared on our breakfast table more days than not when I was growing up. My dad left the house early & mom would make him a breakfast 'sandwich' using dark German rye, hash, & a fried egg. She wrapped it in waxed paper. I thought the egg part was so gross as a kid! Usually, the meat was leftover roast beef rather than corned beef.

/tricia

My great grand parents were from New England, I went to college in New England...Red Flannel hash is the "old" term for hash made from a boiled dinner...with the left over beets from the dinner. If there were no beets...the hash wasn't red.
Decidedly not Irish...or if so, so many generations back that it's not an issue...but of course they could have learned the term from an Irish neighbor. LOL!
There's a statue of that Great etc grandfather at the base of the monument in Charleston Massachusetts.
Just remember...it doesn't take many beets to make the hash red like flannel!
I have been known to buy a can of corned beef just for hash!
And...besides roast beef hash....ham hash is pretty good too...just meat potatoes, onions, ground and fried.
Linda C

Linda,

I wonder where the grinding part came from? It's not part of my German-Russian food pathways. I've never had hash that was ground. Hash doesn't appear on many menues here but I did have it at Strawberry Banke years ago. No beets & the potatoes were cubed with the meat shredded.

I love New England genealogy. My ancestral grandfather built this place...

/tricia

Here is a link that might be useful: Gilman Garrison

I served corned beef hash at the Michigan Run and I think it was, possibly, the most popular recipe there. Mine is easy, I just dice up some potatoes, chop some onions, toss them in a pan with some butter and saute until they brown a little. Add as much leftover corned beef as you have, dump in a can of beef broth (or a homecanned pint, that's what I used), put a lid on it and let it simmer until the potatoes are done.

Mmmm. I'm buying corned beef tonight, and cabbage is 18 cents a pound at the local grocery, so I'm stocking up on that too...

Annie

Thank you all - great response.

arline