Archive for April 7th, 2014

April 7, 2014

Corned Beef Hash


Now that we have passed St. Patrick’s day, and I missed the train on that one, I’ll share with you what I just learned to use my leftover corned beef to make. Corned beef and hash. For my husband and I this was one of those things we would eat when we went out for breakfast. We had corned beef and cabbage on St. Patricks day and other than the deli sandwich meat on occasion I never made corned beef. This year, I found out our kids like it and that I could make corned beef and hash. Now we will have corned beef a few more times a year.

First, I cook the corned beef in this recipe just like I would corned beef and cabbage. I like having a bit of chopped cabbage mixed in with my potatoes and corned beef. The cabbage really soaks up the flavor of the cooking liquid giving this dish a pop of flavor.

1 Pkg Corned Beef and the seasoning package.

1 head of cabbage

1 lb of small potatoes (check the package from TJs

2 tbsp. of butter

2 tsp. seasoning salt

1/2 c. reserved cooking liquid


Place the corned beef in a large pot, add water to the pot just covering the beef, then add the seasoning packet that comes with the corned beef. Cook the beef for 2-3 hours, until tender. Adding water as needed. When the water level begins to go below the beef add a little water 1 cup or so at a time. I like this process because the flavor of the liquid and corned beef becomes more concentrated.

After 2-3 hours, add the potatoes and cook for 20 minutes. Add the cabbage and cook 10 minutes more.


Remove the meat, potatoes and cabbage from the pot and allow to cool (for handling). Reserve ½ cup of the cooking liquid.


Chop corned beef into chunks.


Then chop into fine pieces.



Next coarsely chop the potatoes and cabbage. This does not have to be neat. It is a hash it’s supposed to be a  rustic mixture of meat and potatoes, not a neat pile.


Mix the potatoes, cabbage, meat, reserved liquid and seasoning salt in a bowl.


This is my favorite seasoning salt, but any other brand or generic will work just fine!

Now heat butter in a skillet over medium high heat. Preferably this pan should not be a nonstick pan, as it does not allow for the crispy crust that make this so good. Once the butter is melted add the corned beef mixture. Cook until the meat and potatoes begin to brown, flipping the mixture browning the other side.


Serve with an egg and/or toast or eat it right out of the bowl. It may take some time to cook the corned beef but it is well worth it and easy. Try putting the corned beef in the slow cooker too so when you get home it’s cooked through, add the potatoes and cabbage at the end probably the last hour or so of cooking.