When we lived in Las Vegas and went to a restaurant for breakfast, my son would hastily hunt for corned beef hash and eggs and be very disappointed if it was not on the menu. Since he loved it so much, I decided I needed to learn how to make corned beef hash. The easy way is to pop open a can of pre-made hash; however, it is not the same as homemade corned beef hash.

I found varying recipes on how to make it. Ultimately, what I ended up doing was making corned beef and cabbage, a St. Patrick’s Day staple along with ice cold beer and with the leftovers make corned beef hash and eggs for breakfast. Everyone loved this. My home was the place to be for good food, whether it was Thanksgiving, Christmas, a business meeting, a casual gathering of friends, or late nights in the jacuzzi.

Now that my son is older and on his own, I’m sure he uses the canned type; however, I still remember and cherish those days of making corned beef hash for him. He would always clean his plate and I’m sure you will too, once you perfect the recipe to your liking.

Selecting the Perfect Cut of Corned Beef

Before we jump into the recipe, let me give you a few pointers on choosing the right piece of corned beef brisket from your local grocery store or butcher. You can find it in 3 varieties: the flat, the point and the whole brisket. Let me explain.

The flat is leaner and thicker. The point is the end of the brisket, which is fattier. The whole brisket includes both and is my choice when available. With the whole, you get some of the lean meat and some of the fat which makes a better flavored corned beef. If it has too much fat, once cooked, feel free to trim as much off as you like. You want your piece to have the fat while cooking, because that is where the flavor comes from. If the whole brisket looks “too big” for your family, just know you can expect 20-40 percent shrinkage, once boiled or baked.

How to cook your corned beef

You can boil it, like I do when I prepare the corned beef and cabbage, however if my intent is solely to have it for hash, I like to bake it in a roasting pan, add water about ¼ the thickness of the meat, sprinkle salt, pepper, minced garlic and covered with foil to preserve even more flavor. YUM!!! This method will take 2 to 4 hours depending on the thickness of the cut. Now that we’ve covered some of the important tips on selecting and cooking your corned beef, let’s get on with the recipe.

Corned Beef Hash Recipe

4 tablespoons olive oil or butter
1 cup chopped onion
2-3 cups diced potatoes (Red potatoes are my favorite, russet work well too)
3 cups cooked corned beef
Salt and pepper to taste

Optional: (We love both in ours)
1 tablespoon minced garlic
Couple splashes of Worcestershire sauce
Parsely – fresh or dried
Diced Scallions

Rinse, peel (if russet – if you are using red potatoes, I like leaving the skin on – it’s up to you), and dice potatoes into small cubes about ½ inch, then drop into boiling water and cook until tender, do not overcook to the point of falling apart. When finished drain and rinse immediately with cold water while still in the colander, so you stop the cooking process.

Chop and sauté the onions in 1 tablespoon butter or oil. Set aside. Keeping an eye on the potatoes, not to overcook.

Cut your corned beef against the grain into ½ inch pieces. Set aside.

In a large skillet, melt the reamining butter or oil on medium heat, then add potatoes and garlic and cook until golden brown (I like my potatoes crispy instead of mushy). Once potatoes are almost to the golden consistency you like, add the sautéed onions, let the onions heat up and get a little brazed, then add the corned beef. If you want the splashes of Worcestershire sauce, now is the time to add it, scallions (optional) and salt and pepper to taste. Toss until all is heated thoroughly.

You can serve the made from scratch corned beef hash with poached or fried eggs and your choice of toast. Optional: garnish with fresh or dried parsley.

After writing this, my mouth is watering for corned beef hash and eggs.

Final Tip

If you want quick and fast, compromising the quality and taste, go for the canned hash, if you want the top notch, best tasting, impress your guests, kind of breakfast or brunch meal, then choose to take the time and make your own made from scratch corned beef hash! It’s tasty and it’s comfort food. Your guests will love you for it.

I hope you enjoy this recipe as much as we do!

Shield Yourself Now

Sam Edwards is a successful online entrepreneur from North Carolina. His love of outdoors has taken him around the world to some of the most remote locations. He loves fishing, skiing, sailing, hiking, flying, and riding his motorcycle – pretty much anything involving an adventure. On his down time, you may find him on his Harley in the middle of nowhere, hanging out with family and friends, or involved in an intense card game.

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