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Corned Beef Hash

Corned Beef Hash

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Yield: 4 Servings
Scott Nowell

Mom used to make CB Hash every time we had corned beef. I have no idea how it was seasoned. This is my version. You can substitute for many ingredients. I have also made it with left-over pork tenderloin and it was great.

  • 2TBS vegetable oil
  • 2TBS butter
  • ½large onion, diced
  • 1green bell pepper, diced (optional)
  • 3-4cloves garlic, minced
  • 2cups corned beef, chopped ½-inch dice
  • 2cups leftover potatoes, hash browns, home fries, etc.
  • salt and pepper to taste

For seasonings:

  • ½tsp dried parsley
  • ½tsp dried oregano
  • ½tsp dried thyme
  • ½tsp dried basil


For seasonings:
Measure ½ tsp dried parsley, ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp dried basil into a small dish and set aside.

Cook:

Add vegetable oil and butter to a large skillet over medium-high heat. When butter stops foaming, add onion and pepper (optional), sauté for 3-4 minutes. Add garlic and sauté for 30 to 60 seconds.

Add potatoes, corned beef and sprinkle seasonings over.

Cook, turning occasionally until hot and crispy on both sides.

Taste and adjust seasoning.

Serve with toast (and eggs if you like).

Corned Beef & Cabbage

Corned Beef & Cabbage

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Yield: 3 to 4 Servings
Adapted from Chef John / Food Wishes

Irish or not, it seems you must have this on St. Patrick’s Day.

Use a “point cut” for a more tender result. Some claim the “flat cut” has a little more flavor, but I prefer the tenderness of the point cut. Keep any leftover meat to make corned beef hash. May you have real joy and “Céad míle fáilte” (pronounced cade mee-la fall-cha)   Prep: 5 Cook: 2½ to 4 hrs

  • 2-3½lb corned beef brisket
  • spice packet
  • 2TBS brown sugar
  • 2bay leaves
  • water to cover
  • 1onion, quartered
  • 3carrots, cut in large chunks
  • 3ribs celery, cut in 2-inch pieces
  • 1tsp salt
  • 2lb red potatoes, washed, cut in half
  • 1small green cabbage, cut in 8ths


Place beef in a large Dutch oven or stockpot; cover with water. Bring to a simmer. Skim any foam. reduce heat and add brown sugar, bay leaves and contents of seasoning packet then cover and simmer, 1½ to 3 hours, depending on size, until nearly done.

Add potatoes, onion, carrots and celery and cook for 30 minutes.

Add and cabbage, cover and cook until beef and vegetables are tender, 15 to 20 minutes

Remove beef and rest 15 minutes.

Cut beef across the grain into slices. Serve with vegetables, some of the broth and Irish Soda Bread.