Reviewed: Nov. 12, 2007

good stuff...

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GOSTEELERS

Cooking Level: Intermediate

Living In: Lower Burrell, Pennsylvania, USA

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Reviewed: Nov. 10, 2007

absolutely loved this - got a five star rating from my family - I tryed it using potatoe pearls (instant mashed) cooked onions added beef made potatoe withbroth and layered on top of meat mixture and cook for a few minutes covered and it was wonderful that way also.

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ANTIQUEDRAGON

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 8, 2007

This turned out exactly as I expected and was a great corned beef hash. My husband loved it. I did use a little more liquid and less potatoes as others suggested. It was great!

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apidaegirl

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Reviewed: Jul. 21, 2007

Very delicious. Next time I make this I will brown the potatoes first. Easy and tasty meal.

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Mollie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Clatskanie, Oregon, USA

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Reviewed: May 22, 2007

Amazing!! My favourite addition to Sunday breakfast, there's nothing like smell -and taste- corned beef and hash first thing in the morning on Sundays in our house. I found this version to be a little salty, but loved it anyways. Almost polished off the entire bowl!

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 7, 2007

Nice, simple recipe

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Bridawg

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Reviewed: Apr. 4, 2007

The beef broth gives this a mushy texture & it tastes just like corned beef hash in a can, though perhaps a little better because of the larger tater & meat chunks. We didn't care for it. Sorry.

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Misa

Living In: San Diego, California, USA

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Reviewed: Mar. 22, 2007

Wonderful dish! Super easy and very flavorful.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 19, 2007

I had leftover Corned Beef & Red Potatoes from St. Patty's Day,I found this recipe; and all I can say is.....umm ummm good. :o)

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5hands4jesus

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Reviewed: Mar. 18, 2007

I made this with some leftover corned beef. I probably had about a pound of corned beef but only used 2 large (they were big) potatoes and the entire 14 oz can of beef broth. Chopped up a medium sized yellow onion. I let it cook for 15 minutes covered, then took the cover off for about another 15 so it could get a little crispy and cook out the liquid. Served with over easy eggs on top. Delicious! This fed 4 adults with good sized portions. Thanks!

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jan. 10, 2007

This was great...WAY better than the canned version! So easy. Husband loved it, as did my daughter, but my sone wouldn't try it.

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noeticblues

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Washington, Connecticut, USA

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Reviewed: Dec. 11, 2006

This is great - I've been looking for an authentic American recipe for this in Australia for a while. Really yummy and easy.

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Jane.M

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Living In: Wollongong, New South Wales, Australia

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Reviewed: Nov. 19, 2006

I used 3 small potatoes but next time I'll definitely use 4 small or medium. I made my own broth w/ a cup of water and beef bouillon cube. Diced the potatoes in little squares and served w/ sunny side up eggs. Very Yummy!

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Nov. 15, 2006

I make this often, it is good with eggs for breakfast, and we also eat it for dinner.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jul. 31, 2006

I am so glad that I found this recipe! I make it almost once a week now because it is so easy and very yummy. I use 5 potatos instead of 6, and a whole can of beef broth and it is perfect. This is delicious with cottage cheese and crusty bread on the side. Thanks for the excellent recipe!

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HALEXANDER

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Reviewed: May 31, 2006

This was so simple and very tasty. We also after frying it up, served it with fried eggs. Yummy.

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Kathy Wilson

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Mar. 21, 2006

I was looking for a way to use leftovers from St. Patrick's Day and I came across this recipe. I didn't follow it exactly since I didn't have the right quantities of ingredients on hand (i.e., I only had 4 potatoes and about a pound of leftover corned beef). But, the cooking technique of simmering it all in beef broth worked very well, and I'm sure is much healthier than my original plan to fry it in butter. I served this with an egg fried over-easy on top. Yummy. I may try this again with the correct quantities, and it'll certainly become a regular March 18th brunch recipe. Thanks!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 19, 2006

This recipe was a sinch to make and very tasty! As an added bounus, I scooped out small portions from the frying pan and placed them on my griddle(which I had bacon cooking on), forming "squares" to fit my spatular. No grease, oil, butter, etc. Crisping then flipping them after about 2 min. or so. It gave them a more hash brown texture and the kids loved them! Thanks for sharing the recipe.

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CHEFJIMMY

Cooking Level: Expert

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Sep. 20, 2005

Very simple and good. Used fewer potatoes and more broth. I alos added some garlic powder and pepper and salt.

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HappyFamily

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Reviewed: Mar. 26, 2005

excellent although I agree with other reviewers that 3 potatoes is plenty or the corned beef would be overpowered by potato. Other than that this is awesome and super fast, easy

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DRAGNFLY2

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