Corned Beef Hash

Well, as part of my ever self-challange to be able to recreate all meals my mom can make and make them better, my new sites are set on corned beef hash. Unfortunately, I've found nearly 46,000 different versions from cookbooks and the web. So, since all my good food advice comes from LTH, is there anyone out there that would like to share with me either recipes, memories, taste/ingredient preferences, or stories about hash?

I used up the last of my home-corned beef last Sunday in a hash:

3 russets/small dice/soaked and rinsed
1 red onion/medium dice
corned beef/small dice

I par-boiled the potatoes in heavily-salted water

Mix everything together with k. salt/fresh-cracked blk. pepper/dried marjoram

In large skillet I heat peanut oil to smoking then add butter

add mixture in a single layer across pan

lower heat to medium

let cook until crisp and brown on pan side

move around the skillet and allow to brown further

remove to a large plate(so it doesn't steam...as it might in a serving bowl)

I agree with the above recipe except I would use a white or yellow onion and a garlic clove.

One of the keys is to have great corned beef. Otherwise...

Bruce wrote:I agree with the above recipe except I would use a white or yellow onion and a garlic clove.

One of the keys is to have great corned beef. Otherwise...

I, too, would go with yellow or white, but red's what I had on hand and it did an okay job. For my second go-round making corned beef(first attempted last year this time-ish) I was especially pleased with the end result; I went off Charcuterie recipe and added the spices in my preferred amounts plus some extras. I find their recipe a tad coriander-heavy for my tastes.

Typically the corned beef hash I make is with the leftovers aftr a corned beef and cabbage meal (not only around St. Pats Day, but 4-5 times a year). I make sure I make extra corned beef, and prepare extra potatoes for the corned beef hash to follow.

My recipie:

I grind the corned beef up in one of those old time meat grinders with the large handle.

I use leftover cooked potatoes that have been refrigerated, and cut into cubes.

I also use a diced red onion, and minced garlic.

In a Cast Iron pan over medium heat, I place a mix of butter, and some veg oil, and saute the onions, and the garlic. I then add the ground corned beef, and then the potato cubes. I heat the mixture trying to get some light browning of the potatoes, and corned beef. I season with ground black pepper and the hash is complete.

A favorite for breakfast, or a meal in itself.

I tend to shred my corned beef rather than grind it, and the only thing I would add to the aforementioned ingredient list is a little (maybe couple teaspoons or 1/4 cup?) heavy cream. It seemed to be in all of the recipes I pulled up online, and it added a really nice rich finish to the hash.

The only tip that I can offer is that I use a non stick skillet when making hash. You will still get as much browning, but you will eliminate the sticking factor.

Mr. T wrote:I tend to shred my corned beef rather than grind it, and the only thing I would add to the aforementioned ingredient list is a little (maybe couple teaspoons or 1/4 cup?) heavy cream. It seemed to be in all of the recipes I pulled up online, and it added a really nice rich finish to the hash.

I agree. I'd also suggest the slightest bit of freshly grated nutmeg.

I have been experimenting with various hashes of different sorts lately. I've taken to cooking my corned beef with the brine that come in its package overnight in the crockpot.

I mince the corned beef, add a minced onion and a minced garlic clove. Then, (horrors) a bag of frozen cubed potatoes from da Jewls. I sear it in hot olive oil and finish it off with a dash of Urban Accents "Mesa Rosa Chipotle" spice blend which is available at whole foods. the spice blend adds both spiciness and smokiness to the finished product.

Top it with a poached egg and breakfast is served.

Saturday in Chicago firehouses is traditionally cooks day off. Corned beef and cabbage is lunch and pizza is piped in for dinner.
Leftovers are stowed away for the next workdays breakfast.

Firehouse Corned Beef Hash

Allow leftovers to rest for at least 48 hours (you want those flavors to meld !!)

Heat oven to 350 and warm up leftover pizza.(Lou Malnatti's sausage works well here)

Throw out left over cabbage and finely chop remaining corned beef, potatoes,onions and carrots.Add a little garlic and pan fry till crispy.

Plate up the hash topped with a fried egg and a slice of Pizza on the side.
Season with salt,pepper and a dash of your favorite hot sauce.

Now you're ready for anything

Sort of related to topic...

If you're ever anywhere near Concord, Massachusetts, go have breakfast or lunch at the Colonial Inn. They make the best corned beef hash I've ever eaten.

So you don't use the leftover cabbage in corned beef hash? Or is it then something else entirely (a variation on bubble-and-squeek)? My cabbage didn't really cook too much, and I like cooked cabbage...

Also, do you do anything with the cooking water from the corned beef?