Recipe by debrasteward
"I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls)."
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extra-virgin olive oil
Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
carrot, coarsely shredded
cooked corned beef, cubed
chopped fresh parsley
dried thyme leaves
salt to taste
ground black pepper, or to taste
This is EXACTLY how I make my corned beef hash. I, too, make sure that when I buy a corned beef, I buy one extra big so I can have a piece leftover for this hash. The onlyt thing I don't do is add the carrot...AND...I use potatoes that have been pre-cooked. I generally bake a few long white potatoes a day or so before I make the hash...you could also use the leftover potatoes if you started out with a New England Boiled Dinner. This is JUST delicious!
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Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer.
This is way better than canned hash! Even my husband loves it! I cooked a pre-seasoned, marinated Garrett County brisket for this, so it also had a mustard seed and bay leaf flavor, as well as the thyme that this recipe calls for. I am going to make this for my mom next time she visits; she also loves hash and I think she will find it marvelous.
I've been trying to find the perfect hash recipe. This one came out great with a few modifications. First i blanched the potatoes in my deep fryer for about 3 min at 375. I mixed it all together and put it in the oven at 350 for 30 min and the potatoes browned up nicely. I'll definately be making this one again!
I just made this dish for my fam...and it was a hit! I used a couple other herbs for flavoring such as rosemary, parsley, oregano, basil, mint, sage and thyme, and those herbs made this dish sing! I did however make this a little thicker by adding some chicken broth and finishing it with some monterey jack cheese. I then made some sunny-side up eggs and placed them atop of the hash, and....a masterpiece....I will be making this in the near future!
A beautiful, colorful, filling dish. However... I really can't say that it knocked my socks off... it's a lot of work for a ho-hum dish. I made exactly per recipe instructions. A solid three-star.
This is a very delicious recipe. I highly recommend it!
* Percent Daily Values are based on a 2,000 calorie diet.
Deluxe Corned Beef Hash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
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