Corned Beef Hash (35 Minutes + Slow Cook Time)

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Corned beef hash, a savory blend of tender corned beef, crisp potatoes, and aromatic onions, serves as a delightful nod to classic comfort food. For those new to the dish, it’s a bit of a culinary journey—starting with the slow cooking of corned beef, which is then pan-fried with potatoes to achieve that much-loved crisp texture. This dish, while taking a bit of patience, pays off in big, flavorful dividends.

  • Prep Time: 10 minutes
  • Cook Time: 2 hours, 25 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb raw corned beef brisket
  • 4 cups water (for boiling the corned beef)
  • 2 cups russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter or oil
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped (optional for garnish)
  • 4 large eggs (optional, for serving)

Instructions

  1. Cook the Corned Beef (2 hours): Place the raw corned beef in a large pot and cover with 4 cups of water. Bring to a boil, then reduce to a simmer. Cover and let it cook for about 2 hours, or until the beef is tender and can be easily pulled apart with a fork. Once cooked, remove from the pot, let it cool, and dice.
  2. Prep the Ingredients (10 minutes): Dice the cooked corned beef, potatoes, and onion. Mince the garlic.
  3. Cook the Hash (20 minutes): In a large skillet, heat butter or oil over medium heat. Add the onions and garlic and sauté until translucent. Add the diced potatoes and cook without stirring for 5-7 minutes, or until they begin to brown. Stir, then add the diced corned beef. Season with salt and pepper. Continue to cook, occasionally stirring, until the potatoes are golden and the beef is slightly crispy.
  4. Serve (5 minutes): Transfer the hash to plates. If desired, fry or poach eggs to serve on top. Garnish with fresh parsley.

Notes

The journey to create the perfect corned beef hash begins with the patience of slow-cooking the beef, resulting in a tender and flavorful meat that’s the star of the show. While this dish requires a longer cook time than some quick meal options, the result is a hearty, satisfying meal that’s worth every minute. If you want to get ahead, you can cook the corned beef a day in advance and refrigerate it until you’re ready to make the hash. And, if you’re looking for side dishes, consider serving the hash with some toast or fresh fruit.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 950mg
  • Fat: 20g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 85mg

Pair this with...

Baked Beans

Grab a can of your favorite beans (navy or pinto work great) and drain off the excess liquid. In a baking dish, combine the beans with a good squirt of ketchup, a dollop of mustard, a splash of Worcestershire sauce, and a sprinkling of brown sugar. Mix it all up and pop it into the oven and bake until it's bubbling.

Vinegar Cole Slaw

Start by thinly slicing or shredding a head of purple cabbage. Toss it in a bowl with some julienned carrots for a touch of sweetness and contrasting color. You can also throw in any additional veggies as desired. For the dressing, whisk together apple cider vinegar, a splash of olive oil, a pinch of sugar (or honey) to balance out the tartness, and seasonings like salt, pepper, and maybe a dash of celery seed. Pour the dressing over the cabbage and carrots, giving everything a good toss to ensure every bite is coated. Let it sit for a bit to allow the flavors to meld.

Garlic Butter Mushrooms

Start by heating your trusty cast iron skillet or pan over medium heat, adding a generous pat of butter. As the butter melts and begins to sizzle, toss in finely minced garlic and let it infuse its aromatic essence. Before the garlic browns, introduce the whole mushrooms, making sure they've been cleaned and patted dry. The key is to give them space, so they brown nicely rather than steam. As they cook, turn them occasionally so they get a beautiful sear on all sides. Season with salt and pepper to taste. Once the mushrooms are golden and tender, finish off with a sprinkle of fresh parsley for a burst of color and freshness.

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