Corned Beef Hash

18 03 2013

Hash has generally been regarded as a cheap meal because it’s typically made with leftovers, and back in World War II time it was made as a way to stretch meat during periods of rationing. But I think cheap can also be fun and creative, and I was excited to whip up a batch of this corned beef hash for our friends on St. Paddy’s Day! 

Corned Beef Hash

Corned Beef Hash

The following serves 6-8:

  • 1 corned beef brisket, cooked and cubed
  • 1 large onion, chopped
  • 3 small to medium bell peppers, any color you like – I used orange, yellow and green
  • 3 medium sweet potatoes/yams, peeled and cubed (sweet potatoes is a healthier option, but you could also use any white potato)
  • Olive oil
  • Garlic powder
  • Salt and pepper
  • Eggs – one per person
  • Fresh parsley, chopped

To cook the corned beef: place beef in a large stock pot (do not add the seasoning packet that comes with the meat), cover with water and boil on high heat for 2 to 2 and half hours. Remove from water and let rest on a cutting board for 10 minutes before cubing. Be sure to discard any visible fat.

Put cubed potatoes in a medium pot, cover completely with cold water and cover pot with the lid. Bring to a boil over medium-high heat. Once the water boils, drain potatoes and run under cold water to stop the cooking process.

Saute onion in a large skillet with some olive oil for a few minutes until they soften and begin to brown. Next add the potatoes and peppers. You may need to add a little more olive oil if they start to stick. Season with garlic powder and just a little salt and pepper (don’t use too much salt because the corned beef will bring a natural salt element). Cook until potatoes begin to brown, then add corned beef and cook for a few more minutes to allow the meat to reheat.

Dish out hash on plates and top with a fried or poached egg. Season egg with salt and pepper and garnish with parsley.



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