I remember the first time I had corned beef hash…
I was probably 10 or 11. We (my parents and brother) were camping in our RV on vacation.
My dad cooked us all breakfast one morning while we sat around the table. He made corned beef hash and eggs.
Not from scratch, however, but out of a can. And it was delicious.
My love for corned beef hash began that day.
Since then, I have definitely ordered my fair share of this dish when out for breakfast. Oddly enough, most of the time, it just falls flat in comparison to the simple canned breakfast with my dad.
Then, Dustin and I realized how unbelievably good Homemade Corned Beef Hash would be with — wait for it — Homemade Corned Beef!
Seriously — this corned beef hash will blow you away. It’s so fresh and flavorful (and simple!). It’s like the best thing ever — made better!
- 3-4 lb. corned beef, untrimmed
- 6-8 cups water
- spice mixture (see below)
- 2 tbsp. unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups cooked yukon gold potatoes, diced (about 3 medium potatoes)
- kosher salt, to taste
- ground black pepper, to taste
- For the spice mixture:
- 2 bay leaves
- 2 tsp. whole black peppercorns
- ¼ tsp. ground allspice
- 5 whole cloves
- 2 tsp. kosher salt
- 1 cinnamon stick
- ½ tsp. ground ginger
- 1 tsp. whole mustard seeds
- Preheat oven to 300 degrees.
- Rinse corned beef under running water and pat dry. Rub with spice mixture (recipe listed above) and place in dutch oven or deep oven-proof pot, fat-side up. Add water (enough to cover the beef and then some). Heat over medium-high heat on stove until boiling. Once the pot has reached a boil, skim off any scum that collects on top and then transfer, covered, to the oven. Braise for 3½ to 4 hours, until very tender.
- Increase oven temperature to 375 degrees.
- Remove the corned beef from the water and place on a baking sheet lined with aluminum foil or parchment paper. Allow to cool slightly. Carefully remove the fat from the top of the beef using a sharp knife and slicing horizontally. Discard the fat.
- Place the corned beef back in the oven and bake for approximately 10-15 minutes. Remove from oven and allow to cool for 5-10 minutes on a cutting board. Dice the corned beef into chunks. Set aside.
- Heat butter in large skillet over medium-high heat. Add onion and saute until tender, about 5-6 minutes. Add garlic and cook an additional minute and then remove from heat.
- In a medium mixing bowl, combine corned beef, onion mixture and cooked potatoes. Once combined, add mixture to heated skillet. Spread evenly over pan. Gently press mixture down with spatula. Do not stir -- allow to brown and sizzle. After 4-5 minutes, begin checking the underside of the mixture to check if golden brown. If well-browned, flip over, in sections, and repeat on other side. Add a bit more butter if sticking. Once second side is well-browned, remove from heat. Season to taste. Serve with fried egg, if desired.