Thursday, April 14, 2011

Homemade Corned Beef Hash!

I've told you all before how much I love corned beef.  Neil and I both are also big fans of corned beef hash.  When we go somewhere for breakfast, usually one of us will order it so we can try the restaurant's rendition and critique.  We both love it crispy, oniony and corned beefy.  But despite my love of this meat treat, I've never tried to make corned beef hash from scratch.  Until now.

I cooked a corned beef in the crockpot, which is my favorite method.  I consulted Epicurious today for recipes to inspire me and give me some guidance.  I took some ideas from a few and used one in particular for procedure. Interested?  Well, here's what I did:

1 lb. potatoes, peeled and cubed about 1/2"
1/2 large onion, diced

1 big tsp minced garlic
1/2 stick butter
1 Tbs flour
3/4 cup broth (probably best to use beef, but I had chicken already open in the fridge, so I used it)
1 Tbs Worchestershire
1 Tbs horseradish
1 1/2 lb chopped corned beef
salt and pepper to taste

Boil potatoes for about 6 minutes until tender; drain.

Saute onion and garlic in butter until onions become softened.  Add flour and cook about 2 minutes.  Add broth, Worchestershire and horseradish.  Cook about 2 minutes.

Add potatoes, beef and salt and pepper.  Cook to warm and blend flavors.  You can keep going here and cook until your desired degree of crispness.

Flavors are blending, falling in love and gettin' married...
However...  I chose to take it off the heat and let it cool, hoping to further blend flavors.  Later, I heated a non-stick skillet with some "Pam" and cooked over medium to crisp it up.  
Crispy and ready for voracious consumption!

So, what was the result?  I loved the flavors. I never would have imagined that C.B. hash would have horseradish in it, but I have to tell you, it added just enough "je ne sais quoi" and rocked it out.  Things I'll do differently:  next time I'll dice the potatoes a little smaller and I'll increase the corned beef to at least 2 lbs.  Just could use a little more of the meat.  Also, since very little salt goes into the prep, make sure to salt it as you are crisping it in the skillet, or serve with a needs salt to fully enhance the flavors and really have that characteristic corned beef flavor.  

And, lastly, the Vivver climbed up in my lap and asked to try it.  She's like Mikey from the old "Life" cereal commercials..."Hey, she's likes it!"  So, the lesson there is:  give your kids whatever you eat and chances are, they will like it too.  Keep the preconceived notions away from your kids and you'll have no problems with them eating! 

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