How to make homemade corned beef hash
If you read my recipe about brining your own brisket for St. Patrick’s Day and you have a bit of that corned beef left over, I have a wonderful way to use it up. Make your own corned beef hash.
Now, if you are like me, the first time someone mentioned this I was like “Gross!” But hold on a minute. Homemade hash is NOTHING like the disgusting canned stuff you buy in the store…I promise. (and if you like the stuff that comes in a can at the grocery store, well…….I’m sorry.)
When you make this hash, all the wonderful flavors you used to corn your brisket are melded together in a rich combination of meat, onions, and potatoes.
And that’s the beauty of this recipe… it’s simple and delicious.
All you need is:
Leftover corned beef – Chopped
Onions – Chopped
Potatoes – cut into small pieces
The combination of these three ingredients it totally up to you and will be determined by how much corned beef you have left over.
The basic ratio is 2 parts beef to 1 part potato and ½ part onion. So, if you have 2 cups corned beef, use about 1 cup chopped potato and a half cup onion. But you don’t have to stick to this ratio.
The best potatoes to use are left over boiled potatoes from your boiled dinner, but if you don’t have any of those, then use one or two red or yellow potatoes. Chop and sauté in a skillet until they are soft. In a different skillet, sauté onions for 5 minutes or until soft and translucent. Add potatoes and chopped corn beef and heat through.
Add a couple of fried eggs and you have a super savory and hearty breakfast.
I promise, you’ll never look at hash the same way again.