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Recipe courtesy of Paul Dyer

Corned Beef Hash

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  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 30 servings
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10 pounds fresh whole beef brisket, cut into equal pieces

2 bay leaves

Salt and freshly ground black pepper

2 medium white onions, diced

3 teaspoons chopped garlic

1/2 cup chopped fresh thyme leaves

2 teaspoons Worcestershire

1 teaspoon hot pepper sauce, (recommended: Tabasco)

1/2 cup white wine

3 large chef potatoes peeled and diced

Yellow mustard (1 teaspoon per pound)

1 tablespoon Worcestershire

1/2 tablespoon teaspoon hot pepper sauce, (recommended: Tabasco)


  1. Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside. 
  2. In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan. 
  3. Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside. 
  4. Combine the mustard, Worcestershire and hot pepper sauce in a small bowl. 
  5. Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.
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