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 shaker...it 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! 

Saint Patrick's Day 2011

This is Vivi's plate, complete with green milk...she thinks I'm a rockstar!

I love corned beef.  Yep, it's true. As a kid, my mom never cooked an actual corned beef brisket.  But, I think that was probably because in the 70's brisket wasn't very mainstream in the South, certainly not the Irish "corned" preparation.  Being from a Florida fishing village, it's doubtful that my mom grew up eating corned beef brisket, or that she'd ever even heard of it until adulthood.  As I was growing up however, it was Dottie who introduced me to corned beef and pastrami deli meat.  I loved them both.  So, even before I ever encountered a "real" corned beef myself, I'd already consumed many a'package of deli meat of the Irish persuasion. I believe I was in high school when my Uncle John brought this new, heavenly, off-the-wall creation to Thanksgiving:  a corned beef that he actually corned himself and finished off in the smoker.  Divine!

So, of course this time of year is when you can find a plethera of corned beef in the grocery stores and when it's on sale.  I dare you to find one on sale any other time of the year.  Being a corned beef lover, I've checked.  Pretty much weekly.  Believe me on this point.  Anyway, it is that time of year, and I couldn't be happier!  

Even though my family is primarily German (way back in the old days of course), and I've never been to Ireland, and my hair only turns red in the summer, I am a fanatic for this meat. You see where I'm going...yes, it was Irish dinner night Chez Akre.  I'm pleased to report that even the sweetest 5 year old leprechaun in the world not only gave the meal a thumbs up, but she ate with Irish gusto!  Our menu?  Corned beef, Syracuse salt potatoes and sauteed green beans.  And for the Vivver, green milk...it's magically delicious, you know.

Green and t-ádh

Lastly, I was told in the car on the way home that Viv's teachers said "it's ok" to bring treats for the class tomorrow.  Hmmmm....wonder why they didn't actually say this to me or any other parent?  So, feeling particularly "Super Mom-y" I opened up the cabinets and cranked out some green sugar cookies with green & white sprinkles.  Oh yeah,  I'm that girl! I can't be stopped. I'm cook-a-rama-licious.  Don't hate.


So, on this eve of St. Patrick's Day, I bid you (thanks to the fine folks at Google)  Lá Fhéile Pádraig Happy le mo chairde go léir Cócaireachta.