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.

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.

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.

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.