|Nutritional Guidelines (per serving)|
This homemade corned beef hash recipe is made from leftover corned beef. You'll need about a pound of cooked corned beef, along with potatoes, onions, and garlic. You could also include chopped fresh bell peppers (any color), scallions, or cooked carrots.
Indeed, if you prepared a classic boiled dinner of corned beef, potatoes, cabbage and carrots, all of that can be chopped up and made into corned beef hash the next day.
The best potatoes to use are waxy potatoes like red, white or Yukon golds. Starchy potatoes like Russets won't hold up as well.
To help ensure your hash doesn't dry out while you cook it, which is always a risk, it's a good idea to store your leftover corned been in the original cooking liquid. Moist corned beef means moist corned beef hash.
Cut the potatoes into quarters and transfer simmer them in a large pot of salted water for about 15 minutes. They should be slightly undercooked when you take them out. Let them cool.
In the meantime, chop up the corned beef (about 1/2-inch dice is perfect), onion, and garlic, and combine.
Chop up the cooked potatoes about the same size as you chopped the corned beef, and combine them with the corned beef mixture.
Season the mixture with paprika, salt, and freshly ground black pepper to taste. (See note below.)
Press the corned beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until the bottom is nicely browned.
Flip the hash with a long spatula and continue cooking until the bottom is nicely browned, about another 15 minutes.
Serve right away with your favorite eggs.
Note: If your corned beef is bland, by all means salt your corned beef hash at your discretion, and definitely salt the water for boiling the potatoes.
The most common hash variations involve substituting different kinds of meat for the corned beef. Pastrami hash is a New York deli mainstay. Other variations include barbecued beef brisket, prime rib, braised beef short ribs, pulled pork, chorizo, even roasted chicken or duck.
Roasted potatoes can work instead of boiled ones, but they can sometimes make the hash too dry.
Sweet potatoes can stand in for the regular potatoes.
Sliced, shredded or chopped beets, sometimes pickled, also give hash a jolt of flavor and color.
The word hash itself comes from the French verb hacher, to chop. Indeed, the Old French word for "axe," hache, is where we get our word hatchet.
Nearly every culinary culture on earth has some version of hash, in which cooked meat is combined with some sort of starch, commonly potatoes, flavored with onions, and cooked together in a big jumble.
A written recipe for "hashed beef" appears as early as 1881, in a tome called The Household Cyclopedia.