"This recipe for Corned Beef Hash could also be made using left-over roast beef. It's all about the ratio of beef to potato".
The making of Corned Beef Hash
Corned Beef Hash. It's been on diner menus for as long as there have been diners. And then, of course, there's the tasty corned beef hash in the can. You know, the one that looks and tastes more like dog food than people food. Yep...that's the stuff you want to put into your mouth.
But a well-made corned beef hash is really a great tasting treat; one of the best I've ever tasted was at Harris Ranch on Highway 5, that long stretch of nothingness road leading from northern California to southern California (and back again). Just you, the huge semi-trucks, and every kind of fast food known to man. Well, maybe not all of them, but we're good with McDonald's, Taco Bell, Burger King...one and sometimes two at each road stop along the road.
To me, a great corned beef hash is all about the corned beef to potato ratio
Harris Ranch announces itself as you drive down the road. As the largest feedlot and slaughterhouse of beef in California, with more than 150,000,000 pounds of beef being produced from 800 acres of land; well, let's just say it smells as if it has more than a few cows lolling about. You can smell the ripe tangy juices of cow manure for miles and miles. But they supply great beef and the restaurant at Harris Ranch has, as you might imagine, has not only great burgers but great corned beef hash.
A Video showing how to make Corned Beef Hash
(or Roast Beef Hash as the case may be)
To me, a good hash is all about the meat to potato ratio and the crunch of a good crust. I like about a 50/50 meat to potato ratio, you might like more meat or more potato, but that is the beauty of doing it yourself, you are in control.
I like mine hash-like, some people like it chunky. Again, your choice. If you want it chunky, don't use the food processor to process your meat and potatoes, use your fine knife skills, and cut it to the size you prefer.
And it freezes beautifully!
You can make hash out of leftover corned beef, from the usual St. Patrick’s day feast, leftover roast beef, or from deli meat. Just ask the deli counter employee to cut you a slab of meat, not slices. As for the potatoes, while fresh is always best, you can also use something like Simply Potatoes found in the refrigerated section of most supermarkets or even frozen potatoes, like Ore Ida Potatoes O’Brien. Add some onion, green pepper, and a dash of spice and call it breakfast, brunch, or lunch.
*LindySez- If using fresh potatoes, I think Idaho russets work best, although a red potato or Yukon gold can work too. If using raw potatoes, peel (you don’t have to peel the red or Yukon gold potato), cube, and place into a pot of cold water to cover, bring just to a boil, simmer 2 – 3 minutes and then drain; run cold water over to stop the cooking. You want the potatoes to still be just al dente. Not cooked through. If using Simply Potatoes or another refrigerated potato, you can just process them as indicated in the recipe. If using frozen potatoes, thaw them before processing, either in the microwave or if you’ve been planning ahead, in the refrigerator.
Make a big batch, use what you want and freeze the rest for another day.
Serve with the optional egg, if you so choose.
Corned Beef Hash
- 1 pound cooked corned or roast beef cut into 1 inch cubes
- 1 pound cooked potatoes*
- ½ of a large yellow onion cut into chunks
- ½ of a green bell pepper cut into chunks
- 1 teaspoon dried thyme or to taste
- ½ teaspoon dried dill or to taste
- Salt and freshly ground pepper to taste
- 2 tablespoons grapeseed or vegetable oil
- 1 tablespoon unsalted butter or as needed
- Put the meat into the work bowl of a food processor fitted with the metal blade; pulse until finely chopped. Pour into a large bowl.
- Place the potatoes into the food processor, pulse until finely chopped. Add to the meat in small amounts, stirring it in until you have the meat to potato ratio you like.
- Place the onion and pepper into the food processor, pulse until finely chopped; add to meat and potato mixture. Stir in thyme, dill, salt, and pepper. Taste, adjust seasonings to your liking.
- Heat the oil and butter together in a large skillet over medium heat. Add the hash and stir; then spread out across the bottom of the pan and allow to cook until a nice crust has formed; turn and stir, spread out and allow to cook again until a nice crust has formed. This will take 20 to 30 minutes; do not cook on too high of a heat, allow to brown slowly.
- f you are a traditionalist and like an egg with your hash, you can either poach one or fry one and put it on top when serving, or make an indentation into the hash when it’s almost finished, crack your egg into the dent, cover the pan and let it cook.
- *LindySez- If using fresh potatoes, I think Idaho russets work best, although a red potato or Yukon gold can work too. If using raw potatoes, peel (you don’t have to peel the red or Yukon gold potato), cube and place into a pot of cold water to cover, bring just to a boil, simmer 2 – 3 minutes and then drain; run cold water over to stop the cooking. You want the potatoes to still be just al’ dente. Not cooked through. If using Simply Potatoes or another refrigerated potato, you can just process them as indicated in the recipe. If using frozen potatoes, thaw them before processing, either in the microwave or if you’ve been planning ahead, in the refrigerator.