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
Ingredients
- 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
Instructions
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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.
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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.
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Pull corned beef out of crockpot and separate from vegetables.
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Shred the corned beef and cut into small bite sized pieces.
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Cut potatoes into bite sized pieces and add to corned beef.
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Combine all other ingredients (onions, carrots, peppers) with corned beef and mix thoroughly.
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Season to taste.
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Serve for breakfast with eggs, or as a side dish anytime.
Recipe Notes
This recipe makes about 6-8 servings depending on portion size. I usually freeze about 4 portions for other meals.
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