Best Homemade Corned Beef Hash Recipe 2021
Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a “hash house” or “hashery.”
Have you ever heard someone say: “I have a great corned beef hash recipe,” and think eww? Maybe you’ve seen those oddly shaped cans on the grocery store shelf that say “corned beef,” and wondered what in the world anyone would do with it. Maybe this article will help with those questions.
In the United States and Canada corned beef is typically brisket, that has been pickled or brine-cured. The “corn” in corned beef comes from an Old English usage meaning to “preserve with salt.” Hash is used loosely in Old English as a term for throwing something together.
In the late 1800s, corned beef grew in popularity with Irish-Americans. They sought a substitute for their traditional Irish bacon and was given corned beef by the Jewish community.
The way in which it is preserved gives it long shelf life, and thus added to its popularity. During colonial America, chuckwagon meals would often be comprised of corned beef hash recipes.
The cans would stay preserved on long trips. It is still a popular staple for cattle drives in the Midwest.
Depending on what area you live in; corned beef hash may be made of basic corned beef and potatoes, or have added ingredients like eggs, vegetables, or even barbeque.
In most places, it is typically served as a breakfast food, with eggs and a biscuit or toast. It can be made from a fresh corned beef brisket or canned corned beef. More than not, it is made from the can.
One of the best recipes is:
- 1 bowel of corned beef
- One large onion
- 1 baking potato
- One tablespoon of butter
- One tsp pepper
- 1 fresh garlic clove (peeled)
- 1/4 tsp of dry mustard
- 1/4 tsp of paprika
- 1/2 tsp of salt
Dice potatoes and onions into small cubes. In a nonstick skillet, melt the butter on med-low heat. Add the potatoes and onion to the butter. Cook until the potatoes are fork-tender.
Mince the garlic and add to the mixture. Dice the corned beef into small cubes and add to the mixture. Season with paprika, dry mustard, salt, and pepper. Cover and turn the heat to low. Let the ingredients cook for 20-30 minutes.
At this point- you can fry an egg to serve with the corned beef hash recipe. You can serve it over hash browns or stuff inside a grilled bell pepper.
Friends, You can serve “as is” over a bed of rice or sliced bread. Really, the variations of what you can do with the corned beef hash are endless.
So, don’t be afraid of corned beef. They can look, and texture may be deceiving, but it really is a tasty treat. Everyone should try it at least once.
One of my favorite dishes, this is an easy one and the hash will not look like it comes from a can, oh ugh!
When my people try this, they are 1) hooked, 2) in disbelief they actually ever lived through eating the canned-versions, and 3) want the recipe!
Did you know you can substitute leftover roast beef or ham with amazing results? Seriously, people, it’s amazing. Don’t knock it till you try it!
- 3 cups leftover corned beef – diced into 1-1/2′ cubes or larger sizes (or substitute leftover baked ham or roast beef
- 2 or 3 cups boiled potatoes cut into the same size as your corned beef
- 1 large onion – finely chopped
- 2 garlic cloves minced
- 5 tablespoons ketchup
- 1 small can of evaporated milk – or 1/2 cup rich milk or cream
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- Equipment needed: Glass pie pan or shallow oven-proof pan, large bowl, slow oven on 300 degrees, one lazy afternoon.
This is my mother’s recipe which I have now inherited. What makes the difference is not mincing up the corned beef so it looks like baby food. You want to see the large chunks of food.
This is fantastic the next day, fried up in a pan with an egg fried on top or placed back into the oven to bake eggs on top for a fancy breakfast. ok, here we go…
- Grease pie pan or shallow baking dish with butter, including up the sides.
- In a large bowl, add all ingredients and stir till combined.
- Place wet mixture into a greased shallow roasting pan or the glass pie dish and place onto the middle rack in the slow oven.
- Stir mixture every 30 or so minutes.
- At the last 20 minutes of cooking, you may wish to push up the heat to 375 – to make your hash extra crispy.
- Serve with a large salad for dinner – or throw on eggs on top and bake for 10 minutes in the oven for a great-looking brunch dish!
- Voila – real and awesome corned beef hash! – I will place a photo of my own hash up soon – but it looks quite close to the photo I have provided.
Enjoy your real homemade not from a can Corned Beef Hash – and as I like to say…stay tuned and come on back for more healthy cooking!
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For those who keep to the Irish-American tradition, the bad news is this: the meal is not exactly healthy. Corned beef contains about 285 calories for a four-ounce portion and is packed with a whopping 1,286 milligrams of sodium per serving. That’s more than half of the sodium you‘re supposed to have all day.
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