Recent Goods
- Spicy Garlic Noodles
- Mushroom, Onion, and Rosemary Pizza
- Char Siu Banh Mi
- Muffuletta Pizza
- Thai Coleslaw
- Homemade Chili Oil
- Jalapeño Popper Pizza
- Cinco de Mayo Recipes
- Mexican Cinco de Mayo Burger
- Blueberry Agua Fresca
Categories
- Appetizers (325)
- Asian (14)
- Bacon (77)
- Baking (25)
- Barbecue (18)
- Beans (3)
- Beef (112)
- Braising (6)
- Bread (102)
- Breakfast (71)
- Burgers (18)
- Casserole (24)
- Charcuterie (4)
- Cheese (173)
- Chicken (99)
- Chinese (26)
- Cookies (5)
- Delicious (480)
- Dessert (51)
- dough (29)
- Drinks (10)
- Ethnic (247)
- Events (25)
- Filipino (21)
- Fish (28)
- Fruit (20)
- Game Day (342)
- Grilling (133)
- Holiday (89)
- Ice Cream (13)
- Irish (6)
- Italian (37)
- Kids (236)
- Meat (155)
- Mexican (65)
- Milwaukee (4)
- Nueske's (43)
- Onions (37)
- Pasta (65)
- Pizza (32)
- Pork (116)
- Reviews (1)
- Rice (50)
- Salad (67)
- Salsa (9)
- Sandwiches (126)
- Sauce (211)
- Seafood (43)
- Seasonings (1)
- Shrimp (7)
- Sides (227)
- Smoker (19)
- Snack (297)
- Soup (47)
- Stews (23)
- tacos (29)
- Thai (34)
- Thanksgiving (26)
- Tips (10)
- Vegetables (233)
- Wisconsin (19)
About
Corned Beef Hash
I admit it. I love corned beef, in particular, corned beef sandwiches. I was recently thinking of recipes that my parents used to make while growing up, and as I investigated my freezers for ideas, the one recipe that came to mind was my dad’s corned beef hash. My dad is kind of, well, he is pretty serious about his corned beef hash. His recipe, as it is pretty darn good, contains a little too much Worcestershire sauce, so I thought I would take his recipe and make it my own. I have had several different hashes throughout my lifetime where the corned beef is somewhat pulsed down, and some where it is slightly chunky, so I kind of know what I wanted, and trust me, this one turned out really good.
Ingredients:
- 1 Corned Beef, cooked based on directions (Cover with rub, fat side up, toss in some water, cover and go low and slow for a few hours)
- 3 large potatoes, skin removed, cubed, and cooked until fork tender
- 1 large onion
- Salt and Pepper to taste
- Large pinch of fresh rosemary
- 1 tbsp of butter
- 1 tbsp of olive oil
- Splash of worchestire sauce
First start by bringing a large pan to medium heat, adding the butter and oil. Cube your corned beef. Then to a large bowl, toss in all of your ingredients. Once the butter and oil is brought to temperature, add in the combined ingredients. The goal here is to build a nice crust on the corned beef and potatoes, so you will cook for roughly 7 minutes, before slipping it over, then building up some nice color on the other side.
Plate and serve with your favorite style eggs if you prefer.
One Response to “Corned Beef Hash”
Leave a Reply or Submit a Review
Subscribe to My Updates
Comments
- Dax Phillips: Thanks JoAnn! I'm always honored to help with creative ideas and getting everyone thinking...
- JoAnn C.: I am totally digging this pizza adventure you've been on. I bake pizza for mom and me abo...
- Mama B @ My Edible Journey: I just pinned this. I love char siu, and making a bahn mi out of it would be delicious. Th...
- Dax Phillips: I wonder if they took my idea! Heck, I should have thought of cheese when making them, bei...
- Avie: FYI_This showed up on "The Chew" yesterday-except with cheddar cheese....
- Dax Phillips: Thanks Esther. This was a real treat!...
- esther: I love the crunch of the vegetables with Thai flavors! This is definitely a keeper for war...
- Dax Phillips: Hi Terry - you can get away with using canola oil if you would like....
- Terry: Does it have to be peanut oil?...
- Dax Phillips: Hi Tammy, it must be an ethnic thing, and most likely with the German or Polish heritage a...
March 12th, 2010 at 6:55 pm
[...] I purchase at least two of them, and I love making a couple of things with the beef; one being corned beef hash (one of my dad’s favorites), and the next is a variety of [...]