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 it with some eggs.
Not from scratch, however, but out of a can. And it was delicious.
My love for corned beef hash began that day.
Thanks, dad.
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 it 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!
How To Store Corned Beef Hash
I usually use a glass meal prep container and store it in single servings amounts so it's easy to use as breakfast meal prep. However, if I want to have more of a bulk meal prep where I am cooking it right before serving then I will store the potatoes and the corned beef separately.
This is fine you can make this with roast beef also. In fact Dustin and I have made this with shredded pork, ground beef, and almost any meat at this point.
I like Bell Peppers and onions but really anything that goes with the flavors.
More Healthy Breakfast Recipes
- Easy Sweet Potato Hash
- Frozen Breakfast Burritos (Healthy Make Ahead Breakfast!)
- Make-Ahead Freezer Breakfast Sandwiches
- Easy Banana Nut Muffin Recipe
- Green Protein Smoothie (AKA: My "Sneaky Greens" Smoothie)
- Lemon Blueberry High Protein Pancakes
Corned Beef Hash
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 3-4 lb corned beef untrimmed
- 6-8 cups water
- spice mixture see below
- 2 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 cups cooked yukon gold potatoes about 3 medium potatoes, diced
- kosher salt to taste
- ground black pepper to taste
- For the spice mixture:
- 2 bay leaves
- 2 teaspoon whole black peppercorns
- ¼ teaspoon ground allspice
- 5 whole cloves
- 2 teaspoon kosher salt
- 1 cinnamon stick
- ½ teaspoon ground ginger
- 1 teaspoon whole mustard seeds
Instructions
- 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 3 ½ 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.
Olivia
Great article with lot of information.
Jannie william
Well, I am a regular reader of your blog. I tried this recipe and it worked like magic. Thank you sooooo much your work is appreciated.
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Jolie Enederson
You don't know how much a great chef or a great blogger you are. After watching your blog I am very thankful to you because you give me a huge power of making newer things like this. Thanks again buddy 🙂
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Vincent
Well, thanks for the recipe. I would surely prepare this for my wife. She would love it.
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It's look like new one for me will try this time.
Happy Valentines Day 2017
Wow im gonna try it on this weekend.
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Siya Verma
I love your blog...so easy guide of cooking awesome food..
Lacey Baier
Thank you, Siya!
Jessica
Oh my, that sounds DELICIOUS! My hubs would love it. I will certainly be making it this weekend :o)
Dustin Baier
We should make this again it is really good!
Jasanna
Nom Nom Nom! I haven't made this in a long time! I think I shall try this some morning once I go and purchase some beef. 🙂
Lacey Baier
Good luck, Jasanna! I hope you enjoy it 🙂
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Wow no words to tell, I just liked it, I will prepare it now Thank you.