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The Kitchen Table

T&T Recipe for Corned Beef Hash

WalnutCreek Zone 7b/8a

7 years ago

I have never made Corned Beef Hash, but would like to try with the leftovers from St Paddy's Day dinner this year. I know I can find recipes on the web. However, most of them seem to use canned/tinned corned beef hash. Do any of you have a recipe you love that you would be willing to share with the Kitchen Table community?

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Comments (4)

gardengal48 (PNW Z8/9)
7 years ago
Hash is one of those dishes you really don't need a recipe for :-) Portions of the various ingredients are not precise, nor are the ingredients themselves - use whatever you have on hand!! I tend to make it up as I go along.

I almost always make hash with St Paddy's Day leftovers. Just cube up the corned beef and any leftover vegetables and fry 'em up. I tend to be a bit heavier on the potatoes than the other components but then I like a very potato-y hash. If available, I might also add some red or green peppers, onions and garlic certainly, mushrooms and chopped up leftover carrots and cabbage from the dinner. If I cooked the corned beef without cabbage (I have known to get creative with the traditional corned beef meal), I might add some other green - spinach, kale, halved Brussels sprouts, etc. Add whatever else is to your taste, including seasonings (pepper, maybe a touch of salt, thyme, red pepper flakes if a bit of heat needed). I use bacon grease to fry but any cooking oil will suffice.

I also use a fairly high heat to finish as I like my hash with crispy bits and edges.
WalnutCreek Zone 7b/8a thanked gardengal48 (PNW Z8/9)
angelaid_gw
7 years ago
I toss about equal amounts of leftover corned beef and potatoes into the food processor with some onions, pulse to desired consistency, and fry it up. I like it on the crispy side, too. My husband likes the hash more than he likes the dinner! LOL
WalnutCreek Zone 7b/8a thanked angelaid_gw
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Comments (9)
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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Comments (12)
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!
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Comments (10)
We love Yankee Red Flannel Corned Beef Hash but use the leftovers from a boiled dinner & include the cabbage plus add beets. Yankee Red Flannel Hash (approximate ingredients - use whatever leftovers you have) 1-1/2 cups chopped corned beef 1 cup chopped cooked beets 1 cup chopped cold boiled potatoes 1 cup leftover chopped cabbage 1 onion, finely chopped 2 garlic cloves, peeled, crushed or finely chopped 1/4 cup heavy cream (or whole milk) 2 tablespoons butter Heat butter and saute onion and garlic until soft. In a large bowl mix together corned beef, beets, potatoes and greens with the cream or milk. Stir until well-coated. Add mixture to onion/garlic saute in pan. Stir ocasionally until it is heated thoroughly. Continue to cook until a brown crust forms underneath. Serve with fried eggs. /tricia
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Comments (2)
Give Sol's Corn Chowder a try. Like all of Sol's recipes this one is excellent. Home Cookin Chapter: Recipes From Thibeault's Table Corn Chowder ============ RE: What's for Dinner 81 Posted by: solsthumper (My Page) on Tue, Dec 9, 03 at 12:52 Here you go WonderwomAnn. This chowder is delicious; hope you'll try it sometime. Corn Chowder 1 small onion, finely chopped Â¼ cup butter 3 cups corn kernels [I used frozen. If using fresh corn, blanch first] 2 cups chicken stock 2 cups half & half 2 Tablespoons fresh basil, cut into narrow ribbons 1 cup grated, sharp white Cheddar cheese Feta cheese SautÃ© onion in the butter until translucent. Add the corn, chicken stock and basil chiffonade. Bring to a boil and simmer uncovered for 10-15 minutes. Remove about 2 cups of the corn mixture, and whirl it in the blender until smooth and creamy. Return corn mixture to pan. Stir in half & half and the cheddar cheese. Simmer for 5 minutes or until cheese is completely melted. Salt and Pepper to taste. Garnish with crumbled Feta cheese. Sol
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colleenoz
7 years ago
I do what gardengal does- cube up all the leftovers (I deliberately make leftovers :-) ), fry off a chopped onion then add the chopped leftovers and fry until there are lots of crispy bits. My DH loves the hash too, and oddly, so does DD (who doesn't like the original meal).
WalnutCreek Zone 7b/8a thanked colleenoz
WalnutCreek Zone 7b/8a
Original Author
7 years ago
Thank you so much. I will try your suggestions.

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