Hashing it out
A recent blog posting about corned beef had one reader asking whether anyone out there had a time-tested recipe for corned beef hash.
I don’t blame him. Corned beef hash is second only to reubens in the best uses for the leftover St. Patty’s Day/New Year’s Day meat.
When I was a kid, we would occasionally be treated to corned beef hash for dinner, so I think of it more as a late day meal than a breakfast food. But recently, during a brunch at Keswick Hall in Charlottesville, I had corned beef hash served with a tiny, fried quail egg nestled in it.
It was delicious enough to have me thinking about my next corned beef hash breakfast.
Blog reader Liz came through today with her favorite corned beef hash recipe. I’ll post it here, but if anyone else has a different recipe, I’d love to see it.
Corned Beef Hash
Courtesy of blog reader Liz, who got this recipe from the Silvermine Tavern in Norwalk, CT.
1 1/2 cups cooked corned beef
1 1/2 cups cooked, diced potatoes
1 Tbsp. minced onion
1 Tbsp. diced green pepper
1/3 cup chicken stock
Salt and pepper to taste
2 Tbsp. butter
Chop the corned beef in a food processor until it has a coarse texture. Stir together corned beef, potatoes, onion, stock, peppers and seasonings.
Melt butter in a nonstick frying pan. Spread the hash evenly in the pan and cook slowly until browned on the bottom.
Serve hot with a poached egg.
From Silvermine Tavern, voted best brunch.
Image credit: www.thekitchn.com
March 21, 2008 - 12:06 PM
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I would use my kitchen sink formula for success when making corned beef hash. Throw in your potatoes (cubed), corned beef (cubed), salt and pepper. THEN throw in anything else you have lying around that will doctor it up a little. Roasted red pepper, bacon, onion, celery, parsnips, hot sauce, fresh herbs, zucchini, squash… etc. Just make sure your flavors match and throw it in. You will discover a new blend of breakfast hash!
Dare I say that if you are craving corned beef hash and you don’t have any leftover brisket, you can just buy a can of corned beef at the grocery store? High in fat and sodium, to be sure, but that’s how my mother always made hash and it always turned out delicious.
Thanks, Liz, I’ll give that a try! I’m sure that there are many recipes available out there but I was interested in one that was, as Lindsey said, “time tested.” I’m not that great a cook (read; I’m NOT a cook!) and really had no idea what to do. Lindsey, like you I remember corned beef hash being served for dinner. Some time w/in the past few years I had it w/ eggs for breakfast and have been having it that way ever since! Thanks again!
You’re welcome, Dennis. You’re right, there are many recipes out there and I’ve tried quite a few. My husband and I both love this one and so I keep coming back to it. But as Amy says, you can add anything that strikes your fancy. Don’t be afraid to experiment. You might find something you like better.
Crispy corned beef hash with fried (they don’t have to be poached) eggs on top is perfect as the next-day meal after fixing corned beef and cabbage (& potatoes & carrots & onions). Just be sure to chop up the leftovers (no food processor, please!)and let the bottom cook until brown and crispy, turn, then put the fried eggs on top.
Yes, it can be made from the canned corned beef itself, microwaving some potatoes and carrots, but please stay away from the canned “corned beef hash” that has gloppy potatoes inside.
Non-cooks, take a chance.This is good old 50′s diner food !
Marion, ordinarily I’d agree with you about the food processor. But in this recipe, using the processor for the corned beef seems an improvement over hand chopped. It alters the texture and disperses more of the corned beef throughout the hash, making the dish more flavorful in my opinion.
Obviously, it’s a matter of personal preference and this is just mine.