Making Corned Beef Hash is simpler than you may have thought it is. The hardest part of preparing hash is cooking the meat because it must simmer on low, on top of the stove for at least three (3) hours, and you have to be near the kitchen to keep an eye on the meat as it cooks.
First you need to purchase a piece of raw corned beef at least three (3) pounds.
You will cook this meat for at least three (3) hours in a deep stew pot on top of the stove with enough water in the pot to keep the meat covered. The meat must ‘simmer’ throughout the cooking time.
'Simmer’ is a low boil where the water boils gently.
Add water as needed throughout the cooking time.
Be sure to open the packet of spices that comes with the raw meat, and add them to the water. Cut up a large yellow onion and add it to the water so it will flavor the meat.
After the Corned Beef is cooked store it in the refrigerator tightly wrapped, and it will keep at least two (2) weeks, maybe longer depending on how cold your refrigerator is. This corned beef can be used to make the hash, recipe below, and it can be sliced and eaten in sandwiches.
Always slice corned beef against the grain.
INGREDIENTS FOR CORNED BEEF HASH
To make your Corned Beef Hash you just slice off several hunks of your Corned Beef, against the grain, and cut the meat up into chunks.
Ingredients:
Chunks of cooked Corned Beef
One (1) whole red bell pepper
One (1) onion, sweet or yellow or
One (1) bunch of green onions
A large pat of butter or several tablespoons of Extra Virgin Olive Oil (EVOO)
Cooked potatoes either red or white, fresh or Alexa frozen
METHOD
Prepare a whole red bell pepper for cooking and cut it up into bite sized pieces. For the onion part of this recipe you can use a standard yellow or a sweet onion, medium size, chopped up. OR you can use a bunch of green onions, called scallions on the East Coast.
Wash, dry and cut up the green onions, and add to the pan along with the bell pepper or add the cut up sweet or yellow onion to the pan with the red bell pepper..
Add chopped up chunks of your favorite type of potato. I prefer red potatoes. You can prepare your potatoes by parboiling them beforehand, and finish the cooking in the microwave.
The potatoes you use in this hash recipe have to be pre-cooked.
You can also use the ‘Alexa’ precooked frozen red or white potatoes. Just defrost and heat them in a 350 degree over before you add them to this recipe.
Sauté the raw, red bell pepper, onion, and potatoes together in the pan to which you have already added either the butter or the extra virgin olive oil. Add the Corned Beef chunks to the pan.
Your Corned Beef Hash is done when everything is blended and hot. Corned Beef Hash can be eaten by itself OR on the side with a plate of scrambled eggs. It can also be a filling in an egg omelette.
Every year in March I buy several extra hunks of corned beef on sale when our local supermarket has an abundance of this meat, and the price is low. March 17th is the traditional St. Patrick’s Day in the U.S., and our supermarkets stock up on corned beef for St. Patrick’s celebration dinners.
I store this meat in a deep freeze where it will keep indefinitely. Don’t expect to store frozen foods in your refrigerator freezer for long periods of time because refrigerator freezers are designed to keep your frozen foods fresh and tasting good for only three (3) months of storage.
Copyright © Carol Garnier Dutra
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