55 mins
+ waiting
Corned Beef Hash
Recipe by Graham
Simple Corned Beef Hash is not the quickest method of cooking corned beef hash, but it's almost impossible to get it wrong, and it tastes very, very good. Be sure to use fresh corned beef from the deli cut into cubes that can be browned and hold their shape. As you cook it, tinned stuff will go gritty with the consistency of cat food!
Coq au Vin de Bourgogne (Chicken in Red Wine) 
Corned Beef and Bacon Hash with Fried Egg Ingredients for Corned Beef Hash
Currently displaying quantities in US Imperial Measurements
How to Cook Corned Beef Hash
- Peel the potatoes, cut them into 4 and place them in a large pan. Cover with water by at least 2" (5cm). Add salt and bring to the boil, reduce to a rolling boil and cook for 15-20 minutes until the potatoes are tender. Meanwhile, dice the corned beef, peel the garlic and mash with a fork and peel and grate the onion.
- When cooked, allow the potatoes to cool a little then, in a large bowl, roughly mash half of the potatoes with a fork. Add the remaining potatoes, diced corned beef, chicken stock, grated onion, crushed garlic, mustard, parsley, thyme, and nutmeg. Season generously with freshly-ground black pepper and mix well. Store in the refrigerator for at least 3 hours (overnight is better) to allow the flavours to permeate right through.
- Preheat a large well-seasoned cast-iron skillet (or non-stick frying pan) over medium-high heat. Add 2 tablespoons of the butter and melt. When the foaming subsides, add the hash mixture and cook, stirring, for 30-45 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally (but not stirring), until the hash begins to brown, about 4-5 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 10 minutes in total.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto a second plate, cooked-side up. Add the remaining tablespoon of butter to the pan on medium-high heat. When the foaming subsides, slide the hash back into the skillet (cooked-side up). Cook, shaking the skillet occasionally, for 3-4 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
- Divide the hash among plates and serve immediately.
GRAHAM'S HOT TIP:
While the corned beef hash is cooking, poach or fry four eggs and serve them on top of the hash
Reviews of Corned Beef Hash
| November 06 2014 Yep, this is the bomb. Now THIS is a good corned beef hash recipe! I didn't think leaving it in the fridge for a couple of hours would make any difference but it really does. This is unbelievably good. I would give it 10 stars!!! Dont change a thing just follow the recipe. This might be the best recipe we have ever found on this website and we use it every week. This hash rocks! tamsin (4 reviews) |
July 14 2014 Excellent! I used leftover boiled potatoes and carrots, otherwise just as the recipe except that, as the second side was browning, I sprinkled grated cheese over the top and put a lid on the skillet so the cheese melted. Popped an over easy egg on top of that and got a round of applause and rave reviews from my family! sallyH (6 reviews) |
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