Friday, March 18, 2011

Corned Beef Hash

Corned beef is something I might cook 2, maybe 3 times a year (for sure on or around St. Patty's day). Usually I'll boil it with onion, potatoes, carrots & cabbage along with the pickling spice that comes with the meat. A great way to use the leftovers is to make corned beef hash for breakfast the next day. It beats the canned stuff, which tends to be on the salty and fatty side.

Cooked corned beef, enough to measure about 4 cups diced*
6 medium cooked potatoes, about 4 cups diced (I use the leftover white potatoes that were boiled with the corned beef)
1 small red or yellow onion, diced
1 medium green bell pepper, diced
1-2 jalapeno peppers, sliced and/or 1 small green bell pepper, cut into small dice
olive or vegetable oil
1-2 tsp. light butter (optional)
Salt & pepper, to taste

*Here's a recipe for home-cured corned beef - totally worth the effort if you're so inclined:

1. Place diced corned beef in a food processor and pulse/chop briefly (don't overdo it, because you don't want to end up with a paste). Set aside.

2. In a medium saute pan, heat 2 tbsp. of olive or vegetable oil on high. Add chopped onion, reduce heat to medium, or medium low and cook, stirring occasionally, about 10 minutes or until caramelized.

3. Add sliced jalapeños and diced bell pepper and continue cooking about 3-5 minutes or until peppers start to soften. Add corned beef and stir well. Cook about 5 minutes or until mixture is heated through. Mix in 1-2 tsp. of light butter.

4. Add diced potatoes and stir well. Season mixture with some salt & pepper. If the hash is too dry, add a bit of the cooking liquid that the corned beef & veggies had been cooked in.

5. Turn heat up to med/medium-high. Flatten hash with spatula in the pan. Let cook a couple minutes until bottom begins to brown. Flip hash over in sections to lightly brown the other side.

6. Serve with fried egg on top and Tabasco or Crystal Hot Sauce (my personal fav) if you like a little extra kick. 

Diced corned beef and diced potatoes. Since I used white potatoes, not Russets, it's ok to leave the skins on.

Place diced beef in a food processor.

Chop the meat briefly (hit the chop button for a few seconds at a time) until meat is coarsely  ground. 

Coarsely ground corned beef, diced cooked potatoes, diced green bell peppers, chopped jalapeño, chopped onion.

When onion is caramelized, add bell peppers and jalapeños, and cook for a few minutes until softened.

Add chopped corned beef.

Add 1-2 tsp. of light butter (optional).

Add potatoes.

Flatten hash with spatula into pan. When hash starts to brown on the bottom, flip over in sections to brown the other side.

 If the mixture is too dry, add a little bit of the reserved cooking liquid from the corned beef.

Serve with a fried egg on top and hot sauce on the side, if desired.


  1. Woah! 2 jalapenos and hot sauce on the side. Are you feeding a Mogui? ^Д^

    1. Not intentionally, but for me, spice is the spice of life...