Easy Corned Beef Hash

Large Skillet full of Corned Beef Hash.

The Best Corned Beef Hash

I love this recipe because it’s everything that a can of Corned Beef Hash is not. Originally Corned Beef hash was introduced in the United Kingdom, during and after WWII, when fresh meat was rationed and corned beef was more readily available. In fact, Hormel claims to have introduced the recipe to the US as early as 1950.

Canned Corn Beef tends to be very soggy and unevenly cooked. That is unless you scorch the beef hash in the shape of patties and practically burn each one. In this recipe, I suggest that the cooking of each item be cooked separately. Then combine each one, after they’ve been allowed to seer properly.

6 small diced Russet Potatoes in a medium sized stainless steel bowl.
One 12 oz can of shredded Corned Beef.

Potatoes and Corned Beef

I didn’t have time to brine and pickle a flat brisket to make my own homemade corned beef. So, to keep this recipe relatively simple, I use a can of shredded Corned Beef instead and several diced Russet potatoes. If you’re concerned about the amount of salt in this recipe, the sodium in the corned beef can be gently rinsed out, in a strainer, with fresh cold water.

Salt is, however, essential in this recipe. As is fat, acid and heat. The heat will be provided with the addition of cracked black pepper but the acid is non void and not traditionally present unless added. I find that diced Roma tomatoes solves this problem quite nicely. Not only does it add the needed acid in the dish but it provides a real fresh taste that balances the salty beef. Fresh squeezed lemon, is another option.

2 diced Roma Tomatoes with a sharp knife on a white cutting board.
Large Skillet full of Corned Beef Hash, topped with fresh diced Roma Tomatoes.

What is Corned Beef Hash

The original recipe for this dish is pretty basic. It consists of 3 main ingredients, Onion, potato and corned beef. The complicated part is the brining and pickling of the beef. Actually, it’s very simple and straightforward process but it is time consuming. The name “Corned” beef comes from the size of the corn kernel sized rock salt that was traditionally used to season the meat.

To trick up this recipe, there are several things you can do to add more flare. In the video tutorial, down below, I add diced tomato and a Mexican blend of cheese. I’ve also found that chopped bell pepper and yellow corn are an excellent addition to this recipe. Just sear the vegetables together with the diced potatoes to maintain their crisp. Then combine with the Corned Beef, once it’s cooked too.

I like to serve this hash with runny yolk eggs and buttered toast. Sour cream is another nice topping, over the Corned Beef Hash.

Cooked Corned Beef Hash, 2 eggs over medium and 1 piece of buttered toast cut into triangles.
How to make Corned Beef Hash video tutorial by PoorMansGourmet.
Easy Corned Beef Ingredients: 8 to 10 Servings

6 medium/small Russet Potatoes, diced 1/2″
12 oz Corned Beef, minced
1 small Onion, diced
4 tbsp Butter
4 tbsp Olive Oil
2 Roma Tomatoes, diced (optional)

1 tbsp Parsley, fresh or dried
Kosher Salt and Pepper to taste

Add 2 tbsp of Olive oil to a large pot.
Cook the onion first on medium high to High heat (8), season
with salt and pepper, then add 2 tbsp of butter and the potato
to the pot and cook with the same heat to sear all sizes of the
diced potato pieces. Season with salt and pepper and cook
for 10 to 15 minutes, stirring every 2.

Add 2 tbsp of Olive Oil and the 12 oz of minced Corned Beef
to a separate skillet. Saute and sear for approximately 10 min.,
then add the beef to the cooked diced potato. Add herbs and
diced tomato and stir all of the ingredients together. Remove
from the heat and serve.

I add fried eggs, sunny side up, and buttered toast for each
serving of Potato Hash.

Follow the instructions in the short video tutorial and I’ll show you exactly how easy it is to make this amazing Corned Beef Hash.

Chili Colorado | Chili Con Carne

Chili Colorado made with beef cheek meat, served with steamed white rice, green onions and Cilantro.

Mexican Beef Chili

Most Texans believe they have the best chili in the world and they’re not wrong but there are some other Beef Chili recipes out there that have become an American Staple on Mexican Food. This Chili Colorado or Chili Con Carne, as it’s known in Tex Mex, is a great example. It’s origins, however, derive their flavor from the Chili Colorado, which means, ” Red Chili”; hence the name.

Stainless Steel bowl with a dozen Guajillo Chili’s.

The Chili Sauce Peppers

The very essence of this recipe comes from the flavor of the Chili Peppers that are cooked down and blended together, with a few other ingredients. Being that this recipe is called, “Chili Colorado” it would be assumed that the Colorado Chili should be used and, technically, that’s true but there are a few others that can be used that are practically the same thing.

California and Guajillo Chilis can be used as well. The only main difference is that they technically belong to different pepper families, though, all portraying that beautiful burgundy hugh that gives this recipe it’s rich color and flavor.

Though, 3/4 of the dried peppers I use in this recipe are red chili’s, it’s quite common to add a few dried Pasilla pods as well. These peppers are much darker and look and smell like a cross between a pepper and a prune. All of which are de-seeded and have the stems removed, before cooking.

40 oz of red chili sauce in a large container and spoonful of sauce.
2.75 lbs of cubed and seasoned beef cheek meat in a large stainless steel bowl.

The Beef you should use

In this recipe I’m using Beef Cheek Meat, which takes a lot longer to tenderize when it’s cooking. In fact, unlike how I demonstrate in the video tutorial, it took me 6 hours of braising to get this meat to break down the connective tissue and become tender enough to eat. Big but here, though, the flavor Cabasa or “Cheek Meat” gives off is stronger, like lamb or venison. If you have either of those available, for a good price, I recommend using those instead. Otherwise, for this recipe, stick with a couple of lbs of Beef Chuck.

Chili Colorado/Chili Con Carne, in a large pot, ready to be served.
How to make Chili Colorado video tutorial by PoorMansGourmet.
How to make Red Chili Sauce video tutorial by PoorMansGourmet.
Chili Colorado Ingredients:

4 to 5 lbs Beef Chuck, cut into 1″ to 2″ inch pieces

Guajillo or Chili Sauce

12 Guajillo Chili pods, stemmed and de-seeded
3 Pasilla Chili pods, stemmed and de-seeded
3 qt. Water
5 Cloves Garlic
1/4 cup Knorr Chicken Bouillon
1 tbsp Cumin, ground
1 tbsp Mexican Oregano, dried
Adobe All Purpose seasoning to taste (1/4 to 1/2 tsp)

Meat and Seasoning

Beef, Pork or Chicken

Kosher Salt and Pepper, evenly sprinkle
1 tbsp Smoked Paprika, evenly sprinkle (optional)
1 tbsp Ground Cumin, evenly sprinkle (optional)

Sear seasoned meat ,10 to 12 minutes, under Broiler or in a pan or on a Grill.
Then Braise in Guajillo Sauce 1 1/2, lid on, another 1/2 hour, lid off to reduce
sauce, if needed. Otherwise, keep the lid on. 2 hours full cook time.

This is great, served with steamed rice or in tacos and burritos.

Picanha Steak | Top Sirloin Caps

Easy Barbecue

If you’re not familiar with Picanha, just know that it is the caps of Top Sirloin and that it isn’t an overused muscle so, the meat tends to be super tender when it’s cooked. It’s also fairly inexpensive and the popularity of these cuts are growing because of the amazing results achieved from a simple barbecue or rotisserie. Brazilian restaurants like Rodizio’s and Tucanos have introduced this style of cooking and slapped the staple on this fine cut.

Preparing Picanha

Technically, you can cut up these caps and serve them any way you like. I tend to clean each cut, cutting away the silverskin and unwanted fat, and then slice the steak ,with the grain, into for pieces; all being equal in thickness not length. These steaks can then be seasoned and cooked as is or shanked onto shish kebab skewers for a rotisserie or easy flipping on the grill or under a broiler.

Grilling Top Sirloin Caps

The easiest way to cook these Picanha steaks on the grill is cook on low, with the lid down. I time it, flipping every five minutes for approximately 20 minutes total. It’s not a bad idea to monitor the internal temp with a meat thermometer, if you’re a bit inexperienced, especially if you like to “reverse sear”. In this video tutorial, I demonstrate grilling under bad circumstances to show you how to overcome hot spots and flare ups.

final results

Truthfully, these are the WORST looking picanha steaks I could’ve put on camera but, as you can see down below, the results were tremendous. So, don’t judge a book by it’s cover. These steaks were great and I even made tacos, the next day, with the leftovers.

Picanha Top sirloin Steak Ingredients:

2 Top Sirloin Caps

1 tbsp Garlic, minced
2 tbsp Olive Oil
Kosher Salt and Pepper

Blackened Seasoning, optional