Corned Beef Hash

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped red bell pepper
  • 2 cloves garlic, minced
  • 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • Corned Beef and Cabbage:
  • 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon ground allspice
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 1/2 pound diced carrots, approximately 4 small
  • 1/2 pound diced onions, approximately 2 small
  • 1 pound potatoes, peeled and chopped, approximately 3 medium
  • 1/4 pound diced celery, approximately 2 stalks
  • 1 small head cabbage, chopped, approximately 2 pounds
  • Corned Beef:
  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
Directions

Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.

Corned Beef and Cabbage:

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef:

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: approximately 3 hours

Inactive Prep Time: 10 days


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    delicious. used pre-cooked corned beef & just made the hash.
    As written I think this recipe was just ok. It killed me that there were no potatoes in it. But I thought I'd give it a try since I had leftover corned beef and cabbage, and because I didn't have leftover potatoes. Even after draining the cabbage well I think there was just too much moisture in it.
     
     However, this morning I tried the recipe again swapping the cabbage for boiled yukon gold potatoes. It was fantastic! In my estimation a true corned beef hash.
     
     I can't stand when people here change the recipe, and then rate it. That's why I gave it only three stars. If it had the potatoes, I would have definately given it five stars. Very tasty.
     
     Just my opinion.
    yabba this is where it is helpful to read the entire recipe, there are potatoes in the corned beef and cabbage recipe.that was provided.. Honestly too many people start a recipe before reading the entire recipe then are upset when it doesn't work out. I find your sin greater than those that change the recipe and rate it.
    Since most corned beef hash recipes utilize the meat left over from previously prepared corned beef and cabbage, it would be helpful to simply include potatoes along with the corned beef and cabbage in the list of ingredients. Why should people have to decipher multiple recipes if they only want the recipe for the hash?  
     
    It's not rocket science, people. Throw leftovers from a corned beef and cabbage dinner into a skillet with some peppers and herbs and fry it up. Personally, I prefer just chopping up some fresh potatoes and onion and frying them up, then adding the corned beef and some roasted peppers into the mix. Scramble some eggs on the side and dig in. 
     
    But this recipe still gets four stars, since anything with corned beef in it has to be good.
    I used most of the base ingredients with a few changes. First, I also boiled red potatoes with the corned beef and cabbage so I chopped those into the hash as well. 
     
    Second, I left out the green peppers out of deference to some family members; not MY choice, I'm sure it's much better with them in. 
     
    Third, I cooked the hash much longer than called for so it browned up nicely. I did 3 turns of 10 minutes plus another 5 or 6 at the end, and then topped with shredded cheese. Make sure you don't put an actual cover on the skillet otherwise it'll stay too moist and won't brown well enough. I used a pie plate to keep it pressed down as suggested.
    it taste pretty good.
    amazing allot of taste evryone loved it!!!!!
    Made this for my mom's birthday breakfast the day after we had corned beef & cabbage for dinner. Hearty and tasty.
    I've always loved corned beef hash, but was frightened away from trying to make it myself by an overly-complex recipe in a cookbook. Although I didn't exactly follow the recipe published here, it gave me the understanding that hash doesn't have to be a hard time. I'm now sitting down to a nice Saturday brunch of hash made from left-over boiled dinner ingredients -- corned beef, carrots, potatoes, cabbage parsnips and onions cooked in a pressure cooker in black beer and water -- along with some garlic and black pepper, served over English muffins, and topped with a couple of poached eggs done in water acidulated with apple cider vinegar. And I am in hash heaven!
    Corned beef and cabbage is time consuming and a little labor intensive. After the initial joy of the finished product, the next morning is an equal if different "divine" experience. This recipe goes right next to the "Good Eats Roast Turkey" in my multi-generational cookbook of Hall of Fame recipes
    I didn't think I could find a recipe I loved more than Alton Brown's buttermilk pancakes, but here it is. This is worth the 2 weeks of brining and 4 hours of food prep on the corned beef and cabbage. My mouth is still watering. I can not wait to make it again.
    I'll start with saying we're a little biased, every Alton recipie we've tried has been great. But this was a super easy and great way to use leftover corned beef and cabbage! The garlic, thyme, and oregano imparted a nice subtle flavor. While the hash didn't LOOK all that great (does hash ever?) teh flavor was wonderful. Can't want to brine another brisket to do this again!
    This was a perfect recipe for corned beef. Oftentimes, when I make corned beef, most of the potatoes, carrots, and cabbage go to waste, as my husband doesn't really like them. But this hash used everything, and was delicious to boot. I think this is the new way to serve corned beef in my household.
    Meal was very hearty, but a tad salty for my taste. I don't know where the salt flavor came from since the ingredients in this recipe wouldn't cause it. Maybe it came from when I brined my brisket a week ago; I'll work on that. As a whole this dish was still very good. I used a Teflon non-stick skillet since I don't have a cast iron one. No problems with that.
    Watch for the whole spices still intact...
    Sometimes Alton has a palate for hot foods that we don't care for, but this type of food he's always spot on. This hash is filling and comforting. My husband loved the dinner, but just cannot wait for the hash in the morning.
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