Recipe by Chef John
"When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers.
Garnish with green onions and a poached egg."
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1 1/2 pounds
potatoes, peeled and quartered
1 1/2 pounds
cooked corned beef, finely chopped
green onions, chopped
salt and ground black pepper to taste
roasted tomato salsa
Take a while to make, but absolutely worth it!
This was ok to me. It would have been terrible without a sunnyside egg dropped on top. That added some extra flavor it needed.
This was extremely tasty. I used white onion (I had one on hand) and garnished with a little cilantro. Worth the time making a corned beef brisket just for this.
This was so tasty! I only had a regular onion, so I used half an onion finely chopped. I used left over pot roast to make it " roast beef hash". Yum! The salsa gave it great flavor and because the roast was a wee bit dry I added about 1TBS. veg oil to help crisp it up. Perfect, not greasy like some of the canned kind. Definitely a keeper. My husband loved it, there were no leftovers. ;-)
Excellent!!! After my first attempt making corned beef, which was delicious, I wanted to transform the leftovers into something different and found this recipe that was unrated at the time but looked intriguing. I watched the video and book marked it in anticipation for our weekend brunch even though I am not a fan of hash like my hubby is. While I was preparing to make it I realized I forgot to buy the roasted tomato salsa, but I decided to make it anyway and it was absolutely scrumptious. I am now converted to a corned beef hash lover and look forward to making it again to include the secret ingredient. Thank you Chef John for this easy recipe!
The flavor is out of this world good, and I used baby red potatoes because I like to leave them unpeeled. The fire roasted salsa adds a delicious but subtle Southwestern flavor, and instead of poached egg I topped the hash with more salsa and some sour cream. I had trouble flipping the hash in pieces so I did the best I could and just cooked it until it was crisp in pieces. Delicious!!
For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the smell in my house and also it made chopping it easier, it just falls apart. I have never cooked corned beef so I never dreamed I could make corned beef hash. The recipe is simple and tasty! Huge success. And it freezes well, this makes a lot for two people to eat so we froze most of it. We just take it out and put it in the fridge the night before then pop it in the microwave. Yumm! Great Recipe!
I have never made hash of any kind before, and thought this was very good! I used leftover sliced corned venison for this (no fat at all) so did not cook it before adding the potatoes, onions, etc. the salsa added a nice touch and we had it for brunch, both hubby and I like it very much. thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Corned Beef Hash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 319
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