How to Make Corn Beef Hash

Here is a quick and easy corned beef hash recipe that is perfect for a lazy weekend breakfast served with a pouched egg and toast, or a family dinner served with fresh English peas or green beans, a crisp green salad and a crunchy loaf of bread.

Things You'll Need

• 2 pounds corned beef
• Dutch oven
• 3 large potatoes
• 2 tsp. salt
• 1 large saucepan with lid
• 1 large plate
• 1 large bowl
• ½ cup green bell pepper finely chopped
• 1 cup onion finely chopped
• 7 tsp. butter
• 1 whole egg
• 1 egg yolk
• 1 tsp. Worcestershire sauce
• Pepper to taste
• 1 large skillet
• Plastic wrap

Instructions

1. Place the corned beef in a large pot or Dutch oven and cover with cold water Bring the corned beef and water to a boil then lower the heart and simmer uncovered for 45 minutes to 1 hour. Cover and continue cooking for 3 hours.

2. Place the potatoes in a large saucepan and cover with cold water. Add 1 tsp. of salt and place a lid on the pan. Boil the potatoes for 20 minutes or until the potatoes are tender, but still firm. Drain and allow the potatoes to cool completely. Peel the potatoes and cut them into a small dice.

3. When the corned beef is cooked thoroughly, remove if from the pot and place on a large plate to cool. Trim away the excess fat and cut the corned beef into ¼ slices and the slices into ¼ small chunks.

4. Heat 2 tsp. of butter in a large skillet until melted. Add the chopped green bell pepper and onion to the butter and sauté until wilted.

5. Place the corned beef in a large mixing bowl and add the diced potatoes and the sautéed peppers and onions. Add the egg yolk, whole egg, pepper to taste, 1 tsp. salt and Worcestershire sauce to the mixture and blend thoroughly.

6. Cover the bowl containing the corned beef hash mixture with plastic wrap and refrigerate for at least 8 hours or overnight if possible.

7. Remove the corned beef hash mixture from the refrigerator. Remove the plastic wrap from the bowl and shape the mixture into 6 to 8 patties.

8. Heat 7 tablespoons of butter in a large skillet until melted. Place the corned beef hash patties in the skillet and cook for 4 minutes or until golden brown. Turn the patties over and cook on the other side until browned.

9. Serve the corned beef hash with a fried or poached egg on top of each patty. Enjoy!

Tips & Warnings

• Adding 1 tbsp. of vinegar to the corned beef with tenderize the meat.

• Always heat your frying pan before adding the butter when you are sautéing vegetables.

Resources

• Read this Article in Spanish