Corned beef hash is a classic Irish dish made with flavorful corned beef, diced potatoes, onions and spices. For this dish, you can use fresh, frozen, canned or leftover corned beef. Read on for more information on three ways to make it: the boiling method, the crisp method, and the cream and egg method.
Ingredients
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 cups corned beef finely chopped and cooked
- 2 cups chopped potatoes, preferably Yukon gold
- Salt and pepper to taste
- Finely chop the parsley
- 1/4 cup cream and 2 eggs (if using the cream and egg method)
Step
Method 1 of 4: Boiling Hash
Step 1. Prepare the potatoes
Peel and dice a few potatoes so you have about 2 cups available. Place the raw potato chunks in a large skillet.
Step 2. Prepare the corned beef
Finely chop the corned beef, either fresh, leftover or canned, then cut into bite-sized pieces. Put the pieces in the pan with the potatoes.
Step 3. Add onions
Dice the onions and add them with the potatoes and beef.
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If you are using leftover corned beef with cabbage, you can also add cabbage to it. Cabbage will add a more savory taste to the dish.
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Add some chopped garlic for a deeper flavor.
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Step 4. Add beef stock
Pour over the meat and vegetable mixture.
Step 5. Cover the pan and bring all the ingredients to a boil
Cook over medium heat until most of the liquid is absorbed.
Step 6. Season the hash
Add salt and pepper to taste, and garnish with chopped parsley.
Method 2 of 4: Crisp Hash
Step 1. Melt the butter in a skillet
Place the butter in a large skillet, preferably a cast iron skillet, and melt it over medium heat.
Step 2. Add the potatoes
Spread it over the bottom of the pan and cook in the butter until it becomes soft.
Step 3. Add onions and meat
Mix together the potatoes and spread over the bottom of the pan. Press down with a spatula so the mixture forms a solid hash.
Step 4. Brown the hash
Cook on one side until brown and crispy.
Step 5. Invert the hash
Turn over section by section, and press each bottom with a spatula. Cook the hash on the other side until brown.
Step 6. Season the hash
Add salt and pepper to taste, and garnish with chopped parsley.
Method 3 of 4: Cream And Egg Hash
Step 1. Boil the potatoes
Add peeled and diced raw potatoes in a large saucepan of salted water, then simmer for about 3 minutes.
Step 2. Drain the potatoes and set aside
Step 3. Chop the beef and onions
Use a sharp knife to cut the corned beef and onion into small pieces.
Step 4. Fry the onions in butter
Put the butter in a skillet and heat until melted, then add the raw onions to the butter. Saute onions until soft.
Step 5. Add the potatoes and sauté the mixture for 5 minutes
Stir occasionally, and cook until the onions and potatoes are soft and lightly browned.
Step 6. Mix the corned beef with salt and pepper to taste
Step 7. Add Cream
Pour 1/4 cup heavy cream and stir, cook for 1 minute.
Step 8. Add the eggs
Make 4 holes in the corned beef hash and crack 1 egg into each hole. Cover and cook over medium heat until the eggs are cooked to your liking.
Step 9. Garnish with chopped parsley, serve warm
Method 4 of 4: Corned Beef Hash Filled Bread
Step 1. Gather all the ingredients
You need:
- 1 can of corned beef hash
- 1 sweet onion/salad
- 1 cup mayonnaise
- Salt and pepper to taste.
Step 2. Combine roasted corned beef hash, onion, mayonnaise, salt and pepper in a bowl
Mix well.
Step 3. Lightly toast the bread
This step is optional; The unbaked bread tastes great too.
Step 4. Spread the corned beef hash mixture on the bread
Serve immediately.
