Corned Beef Hash Recipe2013-04-30
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- Servings : 4 to 6
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
This information is per serving.
Calories from Fat274
This corned beef hash recipe is one of my favorite breakfast or lunch recipes, when I want something just a little different.
Topped with a poached or fried egg or two, it is the perfect mix of savory flavors.
I don’t know where the tradition of topping corn beef with a poached or fried egg began, but the flavors work together perfectly.
See below the recipe for variations.
Corned Beef Hash
- 1 1/2 pounds cooked or canned corned beef, about 3 cups
- 2 cups boiled potatoes
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 diced green or red pepper, seeds and fibre removed (optional)
- 2 ribs chopped celery(optional)
- 1 clove garlic (optional)
- 1 cup mushrooms (optional)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced parsley or chives
- Salt and pepper as needed
- 1/3 - 2/3 cup stock or cream sauce (optional)
- 6 poached eggs
Dice the corned beef. Dice the potatoes. Melt butter in a large saucepan. Stir in the onion, pepper, celery, garlic and mushrooms until tender. Remove the garlic. Add beef and potatoes and Worcestershire sauce, minced parsley, salt and pepper.
Cook and stir lightly over medium heat while gradually adding the stock or cream sauce. Stir and cook until well blended and thoroughly heated.
Place on a hot platter and serve topped with poached or fried eggs.
Tips and Variations:
- You don’t need to add the stock or cream sauce to make this corned beef hash recipe. Simply sauté the hash in a greased skillet until it is well browned on the bottom and serve.
- This recipe includes added ingredients that are optional, like mushrooms, celery, garlic and peppers. Of course they all add their own extra flavor, but if you are a purist you can certainly omit them. The onions are a must have in my opinion. Onions had a wonderful flavor that compliments the corned beef and potatoes really well.
- Instead of dicing the corned beef, you can grind it if you prefer that texture.
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Did You Know?…
The term “corned beef” has always stumped me as there is no corn anywhere near the beef. How does one “corn” beef?
Well I had to look it up and found several references. Here is one from http://www.straightdope.com:
“The name “corned beef” arose in the 1600s. “Corn” comes from the Anglo-Saxon word for granule or pellet, referring to the grains of salt used to make the brine in which the beef soaked.”
I guess real diehard foodies would perfect their own corned beef recipes and corn their own beef. I personally would rather buy a quality version at my favorite deli.