How to Cook Corned Beef Hash - Southern Style Recipe
Discover > Texas Recipes > How to Cook Corned Beef Hash - Southern Style Recipe
This corned beef (What wine goes well with beef?) hash is my go-to breakfast recipe for boxing-day mornings or whenever there’s leftover meat from a party or feast the night before. It’s quick to make, decadently meaty, and mildly peppery with crispy bits of browned roasted potato and meat. But corned beef hash, scrumptious as it might be, does not have the best of reputations. In the 18th century, downscale restaurants and diners were infamously labeled as ‘hash houses’ and during the world wars ‘corned willie’ as it was known among the soldiers was a hated but tolerated bland ‘war food’.
My Latest Videos
But, with this recipe, transform bland leftover corned beef hash into a meaty crispy delight, that’s so pleasingly wholesome, that it turns a leftover meal into a feast.
The Golden Ratio
Hash comes from the French word hashery, which means ‘to chop’. The general formula of the dish is simple – a base of precooked meat, potatoes (What wine goes well with potatoes?) for starchiness, and onions (What wine goes well with onions?) for a crunchy sweetness. There are multiple variations of hash all across the world. For example, the French love it with lamb’s meat, garlic, and parsley; while in coastal communities such as Nantucket, animal meat is switched with cod to make ‘fish hash’.
In America, and especially in Texas, the most popular variety of hash is made with corned beef. James Beard, the late culinary master, recommends a ratio of 3 parts meat, 2 parts potato, and 1 part onion, for the perfect hash and that’s what I follow in this homemade corned beef hash recipe…you can’t go wrong with this one. Aptly named, the texture of hash depends on how you chop the meat and veggies. You can grind the beef and mash the potatoes for a smooth even patty. But in this recipe, I like to chop up the meat and veggies finely for a kaleidoscopically appetizing easy corned beef hash.
How to Make Corned Beef Hash
Sauté Onions and Garlic in Butter
Melt butter in a heavy-bottomed pan like a large cast iron skillet or griddle on low heat. Add finely chopped onions and garlic and cook till the onions are translucent
When it comes to skillet or griddle, online shopping is the way to go!
Mix-in Beef and Potatoes
Add cooked, minced corn beef and potatoes. Mix well with onion and garlic and pat the mixture onto the pan (like a patty), pressing it down with a wooden or metal spatula. Increase to medium-high heat and cook till it’s evenly browned on one side. Flip the hash in sections, using a spatula, so that it is upturned and the top layer is now at the bottom. Pat it down again. Repeat the process three to four times to ensure that the meat and veggies are browned from all sides. If you prefer your meat a bit crunchy or prefer crispy potatoes than mashed, cook it up even longer. You can also try using sweet potatoes instead of regular ones for a different kind of flavor.
Discover the endless possibilities of buying a wooden spatula or metal spatula online!
Looking to make your own corned beef? Check out our pastrami rub guide here.
Season with Salt and Pepper
Take the hash off the heat and sprinkle in black pepper. Check for seasoning and if required, add more salt.
Top off with chopped parsley and serve hot! Try pairing it with some fried eggs or poached eggs with a side of bell peppers to make a complete breakfast.
Photos by Minerva Aldrete
Southern Style Corned Beef Hash
Ingredients
- 3 cups of corned beef, cooked and minced
- 2 potatoes, boiled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves
- 3 tbsp butter
- ½ tsp of pepper
- Salt to taste
Instructions
- Sautéing the onions:
- Melt butter in a heavy-bottomed pan or griddle on low heat. Add finely chopped onions and garlic and cook till the onions are translucent
- Cooking the potatoes and meat:
- Add in the cooked, minced corn beef and finely diced potatoes. Mix them with onion and garlic and pack the mix onto the pan, pressing it down with a wooden or metal spatula. Increase the flame to high and cook till it’s evenly browned on one side.
- Using the spatula, flip the hash in sections so that it is upturned and the top layer is now at the bottom. Pat it down again. Repeat the process three to four times to ensure that the meat and veggies are browned from all sides.
- Season with parsley and black pepper:
- Take the hash off the heat and sprinkle in black pepper. Top off with finely chopped parsley. Check for seasoning. If required, add salt and serve hot!
Nutrition Facts
Calories
340Fat
21 gSat. Fat
10 gCarbs
22 gFiber
3 gNet carbs
19Sugar
2 gProtein
15 gSodium
1156 mgCholesterol
69 gWant to learn more about Southern cuisine? Find out here!
