Since St. Patrick’s Day is a couple of days away, I knew I had to make some homemade corned beef hash to share with you all! This was made from my home canned corned beef. You can see how I did that here: I will also be using some of the potatoes that I baked in my slow cooker in my recent video which you can check out here: If you are a fan of corned beef, corned beef hash is the perfect way to use up leftovers from your St. Paddy’s day meal!
I have used my home canned corned beef. Three pints of it to be exact, so this came to about six cups of meat once drained. When meat is canned it can be easily flaked. I broke this corned beef up with my fingers so it looks like shredded beef. If you prefer, you can take the time to chop it up into a very small dice, but I see no point, when it will shred super easy. I also used three large potatoes that I baked in my slow cooker. I removed the skins and cut them up into dices. I also chopped a medium onion which ended up being about two cups. Enough to fill a pint jar. I also added a bit of butter for flavor as well as to get everything going. You can use oil if you prefer.
Corned beef hash is super quick and easy to make it is budget friendly and tasty too boot! The work comes from the chopping or the preparation. In French, the word “Hasche” prounounced Hash-shay, means to cut into small pieces. So the word for hash as used in corned beef hash or roast beef hash or vegetable hash is indicative of the true French meaning of the root word. I love word etymology, don’t you? Well now you know.
I like to melt some butter in a large skillet and add the onion to cook for a while over a medium low heat. This will allow it to caramelize just a bit before tossing in the meat and the potatoes. Once the onion is ready, I added the meat and allow this to saute for at least five minutes, stirring occasionally to be sure that all the meat is heated through and has rendered a bit of the fat, if any into the pan for flavoring the dish.
Once the meat is heated, I added in the diced, cooked, potatoes and stirred those in. This is the hardest part of making corned beef hash. The waiting. I like to mix well then flatten with a spatula. I like to allow a bit of a crust to form on the bottom of the pan, this will help created nice browned bits that will mix in with the hash and pop with flavor. Sometimes I like to add about a half cup of water to the pan then pop a lid on to steam everything through and get it nice and hot. This will also moisten the mixture making it easier for all the flavors to combine.
I must be honest, as a family, we love old fashioned corned beef hash from a can and we have it from time to time for dinner or breakfast with fried eggs and toast. It is just something that hearkens back to my childhood. A happy memory of days gone by. Scrapple is the same way for me. Just don’t look at the ingredients or if you do, be very brave cause there is no turning back! This homemade version is very delicious and does not compare to the canned version. In fact, they are not even in the same category, other than in name.
When the crust has developed to your liking and everything is heated through, you are ready to serve. We like ours with over easy eggs, with good runny yolks along with some toasted homemade bread. Biscuits are great too if you prefer. No matter how you make this, just make it. You will love it!
I hope you give homemade my version of homemade corned beef hash a try! Even if you don’t have home canned corned beef you can use leftover or even the corned beef from a can sold near the luncheon meat. I won’t tell! You use what you like!
I hope you try it and I hope you love it!
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