The BEST Corned Beef Hash Recipe!

Happy St. Patrick’s Day!! I look forward to this holiday every year for one reason and one reason only…to make my favorite corned beef hash!!! I do NOT care for corned beef but I DROOL for corned beef hash. This is my fourth year making it so I thought I would share the recipe with all of you! I hope you try it and like it!

What You’ll Need: Ingredients
Step By Step Recipe

Cook the Corned Beef + Veggies

  1. Prepare corned beef according to package instructions. Add the beef and all of the package liquids to a pot. Add enough liquid to cover the beef — I would do a ~1:3 ratio of water to broth.
  2. Bring the pot to a boil then add the spice package, onions, carrots, and garlic (not the potatoes!). Cover pot and reduce heat to a simmer
  3. Simmer (covered) until corned beef is cooked through to at least 145° internal heat (about ~1-2 hours for a smaller size beef). The veggies will become super soft and soak up all of that corning liquid
  4. Take out the corned beef and fish out all of the veggies (try to shake off the peppercorn balls). Set aside and allow everything to cool down

Make the Hash!

  1. Puree the boiled veggies (not the potatoes) into a rough paste
  2. Chop corned beef into manageable chunks (~1in cubes or smaller) and pulse to shred. It’s better to work in small batches of meat and you only need to pulse it a couple of times — it breaks down really easily
  3. Mix together the veggie puree and pulsed beef and yes, it’ll basically look like wet dog food
  4. Cook the potatoes until fork tender on a heated cast iron with some butter/oil
  5. Then add your corned beef + veggie mixture to the pan and sear it altogether! The longer you cook it, the more it’ll brown and get crispy for ya (adding some worcestershire sauce helps too)

Serve it on top of some fluffy rice and you have yourself some yummy corned beef hash!

Thank you for reading and enjoy!

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