Corned beef was on sale at the market and it’s November! I had to buy one. The freezer is full (shocker) and since we’re approximately 4 months away from St. Patrick’s Day I had to figure out a way to use this corned beef now. Well, yes, I could have cooked it up for a traditional St. Patrick’s Day meal and just called it something else, but I am not that cleaver. 😉 So I decided to make corned beef hash instead.
This is one of my husband’s favorite breakfast foods. There is a restaurant in Portland that we like to frequent and hands down has the best corned beef hash. Russ (chef and owner of Sanborns) has perfected his recipe. I’m taking a stab at my version which comes close.
Using a crockpot makes this an easy dish to prepare.
Corned Beef Hash
- 1 3-4 pound corned beef
- 1 small onion chopped
- 1-2 carrots diced
- 1 pepper red, yellow or green bell finely diced
- 2-3 red or rustic potatoes halved or quartered depending on size
- 1 cup water approximately
- 1/2 packet of spices included in the corned beef package
- Salt and pepper to taste
Put all ingredients in a crockpot, including a partial package of the spices that are included in the corned beef package. The amount you add of these spices dictates the flavor. I put in about half.
Cook on low for about 4-6 hours. Check corned beef by pulling meat apart with a fork. It's done when you can do this easily.
Pull corned beef out of crockpot and separate from vegetables.
Shred the corned beef and cut into small bite sized pieces.
Cut potatoes into bite sized pieces and add to corned beef.
Combine all other ingredients (onions, carrots, peppers) with corned beef and mix thoroughly.
Season to taste.
Serve for breakfast with eggs, or as a side dish anytime.
This recipe makes about 6-8 servings depending on portion size. I usually freeze about 4 portions for other meals.