Best Corned Beef Hash Recipe

March 18, 2012.   0 Comments.   Categories Breakfast / Brunch, Comfort Food.   Tags , , , , , , .

When you make corned beef and cabbage, you get a two for the price of one comfort food. Is there anything better on a winter weekend then homemade corned beef hash and eggs for breakfast? I think not… If you need some great recipes for making corned beef check out these 5 variations I posted on Babble’s Family Kitchen.

We wanted a recipe that was like a delicious restaurant quality dish but was also easy to make. I think we found a winner with this dish by one of Seattle’s most popular chef’s - Tom Douglas. His recipe was featured on Serious Eats several years ago. They adapted it and I adapted it slightly again. I think you’ll love this recipe and will decide to make further adaptations to make it your own. In fact, I think it’s one of the best corned beef hash dishes I’ve had.

Happy St. Patrick’s Day!

Best Corned Beef Hash
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Recipe type: Breakfast
Author: Laura Levy
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 1.5 – 2 lbs leftover cooked corned beef
  • 1/2 lb Yukon gold potatoes (not Russets)
  • 3 TBSP unsalted butter
  • 3 TBSP rendered bacon fat
  • 2/3 cup diced sweet onions
  • 1 poblano chile, seeded and minced (about 2/3 cup)
  • 1 diced carrot
  • 3 cloves minced garlic
  • 2 TBSP, plus 1 tsp of Heinz or homemade chili sauce
  • Kosher salt
  • Freshly ground black pepper
  • 8 large eggs
Instructions
  1. Preheat oven to 200 degrees.
  2. Peel and cut potatoes into 1/2-inch dice.
  3. Place potatoes in pot of salted cold water and bring to a boil.
  4. Reduce heat to a simmer and cook until the potatoes are tender (probably 15 minutes.)
  5. Drain and set aside.
  6. Melt 1/2 the butter (or bacon fat butter blend) in a large saute pan over high heat.
  7. Add potatoes, onions, chile pepper, garlic and carrot.
  8. Fry while stirring until potatoes begin to brown and veggies are slightly soft.
  9. Add corned beef and chili sauce then season with salt and pepper.
  10. Add the remaining butter to the pan and continue to cook over high heat while tossing or turning the hash with a spatula.
  11. You can also press the spatula down on hash (like you would hash browns) to get each side crisp before flipping. It will start to get light brown and crisp.
  12. Place pan in the oven to keep warm while you prepare the eggs.

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