It’s amazing how a simple recipe liked corned beef hash is as popular as it is, but there’s a reason as it is great not only for breakfast, but dinner as well. And no I’m not talking about canned corned beef.
St. Patrick’s Day is tomorrow so I figured it was appropriate to share something everyone eats during this time of year – corned beef. What’s funny is while eating corned beef on its own in the US is somewhat limited to March, corned beef hash seems to be eaten year round. It really became popular back in the 1940’s during World War II as fresh meat was rationed while corned meat was more available. It seems like almost every diner, especially in the south, carries it these days and even national restaurants like IHOP do as well.
However to me and others I know, there is a big difference between a homemade corned beef hash recipe, and canned corn beef hash which is what a lot of restaurants make. If you’ve only had the canned version, then all I can say is you are really missing out. To make your own you just buy some corned beef and throw it in the slow cooker with some water and curing spices for 6-8 hours. It really isn’t hard and will give you enough to make multiple meals including comfort food like corned beef poutine.
So I’m of the opinion with a hash like this, it should be equal ratio of corned beef to potatoes. I mean think about it – the reason you’re eating corned beef hash is for the corned beef so might as well go all out right?No you don’t need the excuse of March to give this a try. Hope you enjoy!
What Ingredients are in this Corned Beef Hash Recipe?
- Unsalted butter
- Produce – russet potatoes, sweet onion, green bell pepper, garlic
- Corned beef
- Worcestershire sauce
- Salt and black pepper
How to Make Corned Beef Hash
- Chop potatoes into 1/4″ cubes and boil for 5 minutes. Drain and rinse with cold water to stop cooking process. Set aside.
- Melt butter in large skillet over medium heat and add onion and pepper, cooking for about 5 minutes or until translucent.
- Add potatoes, corned beef, Worcestershire sauce, garlic, salt and black pepper to skillet and flatten in even layer.
- Cook for 20 minutes, flipping every couple of minutes so you get a char but don’t burn everything.
What is Corned Beef?
Corned beef is brisket that has been preserved through salt-curing, which gives the beef its distinctive pink color.
Other Hash Recipes:
Corned Beef Hash
- 4 tbsp unsalted butter
- 2 small russet potatoes, diced into 1/4" cubes (should yield 3 cups)
- 1 small sweet onion, diced
- 1 green bell pepper, diced
- 3 cups corned beef, finely chopped
- 1 tsp Worcestershire sauce
- 3 garlic cloves, minced
- salt and pepper to taste
- Bring medium pot of water to boil. Rinse, peel, and chop the potatoes into 1/4" cubes. Add salt to water. Boil potatoes for 5 minutes and then drain, rinsing with cold water to stop the cooking process.
- In a large skillet, heat butter over medium heat. Add the diced onion and pepper and cook for 5 minutes or until translucent. Add diced potatoes, corned beef, Worcestershire sauce, garlic and some salt and pepper.
- Flatten everything so it's in an even layer. Cook for about 20 minutes, flipping every couple of minutes so it doesn't get too burned. However you do want it pretty crispy by the end. Enjoy!