Homemade Corned Beef Hash

First you need a piece of raw corned beef at least three (3) pounds.

You need to cook this meat for at least three (3) hours in a deep stew pot on top of the stove with enough water in the pot to keep the meat covered. The meat must ‘simmer’ throughout the cooking time. A ‘simmer’ is a low boil where the water gently boils.
Add water as needed throughout the cooking time.
Be sure to open the packet of spices that comes with the raw meat, and add them to the water. Cut up a large yellow onion and add it to the water so it will flavor the meat.

After the Corned Beef is cooked store it in the refrigerator tightly wrapped, and it will keep at least two (2) weeks, maybe longer depending on how cold your refrigerator is. This corned beef can be used to make the hash, recipe below, and it can be sliced and eaten in sandwiches.

INGREDIENTS FOR CORNED BEEF HASH

To make your Corned Beef Hash you just slice off several hunks of your Corned Beef and cut the meat up into chunks.

Chunks of cooked Corned Beef
One (1) whole red bell pepper
One (1) onion, sweet or yellow or
One (1) bunch of green onions
A large pat of butter or several tablespoons of Extra Virgin Olive Oil (EVOO)
Cooked potatoes, red or white, fresh or Alexa frozen

METHOD
Prepare a whole red bell pepper for cooking and cut it up into bite sized pieces. For the onion part of this recipe you can use a standard yellow or a sweet onion, medium size, chopped up. OR you can use a bunch of green onions, called scallions on the East Coast.
Wash, dry and cut up the green onions and add to the pan along with the bell pepper or add the cut up sweet or yellow onion to the pan with the red bell pepper..

Add chopped up chunks of your favorite type of potato. I prefer red potatoes. You can prepare your potatoes by boiling them beforehand and finish the cooking in the microwave.
The potatoes you use should be pre-cooked.
You can also use the ‘Alexa’ frozen red or white potatoes. Just pre-cook them in a 350 degree over before you add them to this recipe.

Sauté the raw, red bell pepper, onion, and potatoes together in the pan to which you have already added either the butter or the extra virgin olive oil. Add the Corned Beef chunks to the pan.
Your Corned Beef Hash is done when everything is blended and hot. This hash can be eaten by itself OR on the side with a plate of scrambled eggs OR this hash can be a filling in an egg omelette.

Every year in March I buy extra hunks of corned beef on sale when our local supermarket has an abundance of this meat, and the price is low. March 17th is the traditional St. Patrick’s Day in the U.S., and our supermarkets stock up on corned beef for St. Patrick’s celebration dinners. Yes, I know that in Ireland corned beef is not a traditional Irish dinner but somehow it became traditional here in the U.S. .

I store raw corned beef in a 'dedicated' deep freeze where it will keep indefinitely. Don’t expect to store frozen foods in your refrigerator freezer for long periods of time because refrigerator freezers are designed to keep your frozen foods fresh, and tasting good for only three (3) months of storage.

Carol Garnier Dutra

Copyright © 2010 by Carol Garnier Dutra
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