Corned Beef Hash from Scratch

In lieu of Saint Patrick’s Day, I’m sharing with you perhaps the most delicious thing you can do with corned beef. I think the Irish are on to something – this stuff is absolutely amazing. Since you can’t make any corned beef dish spontaneously, every St. Patrick’s day, I find myself throwing the corned beef into my crock pot, going out to a pub and completely forgetting about it, then coming back to my apartment and being pleasantly surprised that there are pounds of slow cooked meat on my counter, smelling great and ready to eat.

Cooking traditional Irish food is a great way to celebrate the holiday, rather than wearing kelly green and bar hopping until you puke cheap green beer. But maybe that’s just me – I think I’m getting old.


Dice up the corned beef, add onions, herbs and potatoes. Fry an egg on top, and you can’t get much better than that.

If you’ve never made a corned beef brisket in the crock pot before, here’s a quick overview:

  1. Make sure to buy a brisket that will actually fit into your crock pot. I’ve been known to buy a bigger piece of meat than the space allotted in the pot, and being faced with quite the challenge.
  2. If it is on the large side, trim the fat or cut it in half if it’s too long.
  3. Place the raw brisket in the crock pot. Open the bag of seasoning and throw it in there too.
  4. Fill the crock pot with water, making sure that the meat is fully immersed in liquid.
  5. Cook on low for about 8 hours. You know it’s done when you stick a fork in it, and the meat just falls apart. So good.


Ingredient list: potatoes, cooked and diced corned beef, chopped fresh thyme, diced onions and eggs. Not pictured: olive oil, salt and pepper.


In a large mixing bowl, combine the diced onions, thyme and corned beef.


Boil the potatoes, then dice them into chunks.


Add in the cooked and diced potatoes into the mixture, along with salt and pepper to taste.


In a large skillet or nonstick pan, pour in about 2 tablespoons of olive oil. When the oil is almost smoking hot, pour in enough of the corned beef hash for a single serving. On high heat, let it cook for about 5 minutes. Flip the mixture over with a spatula and cook 5 more minutes. Do this in batches for as many people as you are serving.


Add a fried egg on top, and enjoy!

Corned Beef Hash from Scratch
Serves 4, cook time 8.5 hours

  • Corned beef brisket, 3-4 lbs
  • Water
  • Half pound potatoes
  • Half a sweet onion, diced
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 6-8 eggs
  1. Cook the corned beef on low for 8 hours in a crock pot. More specific directions above. You’ll know when it’s done when you stick a fork in it and the meat falls apart.
  2. Remove the cooked brisket from the crock pot and dice it into chunks.
  3. Add the corned beef, thyme and onions to a large bowl.
  4. Boil the potatoes until cooked.
  5. Drain and dice the potatoes into chunks. Add the potatoes to the bowl. Add salt and pepper to taste.
  6. In a large skillet or nonstick pan, add 2 tablespoons of olive oil. When it’s almost smoking hot, add 1 serving of the hash. On high heat, cook for 5 minutes. Flip the mixture with a spatula, and cook 5 more minutes.
  7. Top it off with a couple of fried eggs, and enjoy.
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