Smoked Corned Beef Hash Recipe
As Pitmaster Dan says, “Let’s make HAAAAAASH!” This smoked Corned Beef Hash is a complete burst of flavor in every bite!
What is Corned Beef Hash?
The term “hash” is derived from the French word “hacher” which means “to chop”. Hash consists of chopped or diced meat, potatoes, spices, etc. Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Classic American corned beef hash originated in the New England region of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions.
Corned beef hash became popular throughout the USA during and immediately after WWII, when fresh meat was rationed, corned meat was more available. Today, hash has been elevated to the Sunday breakfast and brunch elite!
These steps are simple, quick, and easy. You can be enjoying your hash in about 35-45 minutes, most of this time will be in the prep.
Corned Beef Hash can be made ahead by as much as 2-3 days (some say it’s better the next day).
- 2lbs CGE Corned Beef (1lb sliced corned beef, 1lb Burnt Ends cubed). Room temperature.
- 1 Medium Sweet Onion.
- 3 Medium Golden Potatoes, cut into half inch pieces. Then take half the potatoes and chop again in half)
- 1T Paprika
- 1t Kosher Salt Separated (You may have an inclination to use more salt but don’t. The corned beef will provide plenty of salty flavor).
- 2T Olive Oil Separated
- 2T Butter Separated
Tip: create a tray or counter space with everything measured and ready before cooking.
- Dice the Corned Beef Slices.
- Cut the Corned Beef Burnt End Cubes, if needed, to about the size of a bite, so about a nickel-quarter (personal preference).
- Dice the Onion, OR If you like it a little rustic, (I do) then a rough chop, with pieces about the size of a dime.
- Potatoes. You can bake the potatoes, cut and boil the potatoes, or, (I cheat) and microwave the potatoes. Wash the Potatoes. Prick with a fork. Microwave the potatoes until firm but done so a knife slides easily, with slight resistance, into the potato. This will resemble a par boiled potato. If you do boil the potato, you will need to fry the potato longer to release some of the moisture before they will begin to brown.
- Cut the potatoes into quarter size. Then take half of the potato volume and rough chop again to about the size of a dice. Do not over chop and make mush.
Cook it Up:
- Heat a large fry pan (Cast Iron Skillet if you have it) over medium heat.
- Add 1T Olive Oil and 1T Butter to pan until the butter is melted and incoprporated.
- Add the Onions.
- Sprinkle 1t of salt and toss to incorporate.
- Saute onions, tossing occasionally, until they are translucent.
- Add the remaining 1T olive Oil and 1T of Butter.
- Once the butter is melted, turn the heat to medium high.
- Add the potatoes, and sprinkle 1t salt and the Paprika over them and toss to incorporate.
- Saute until the potatoes and onions are beginning to brown.
- Turn heat to medium and add the Corned Beef. Incorporate with the potato/onion mixture until heated thru (approximately 2 minutes).
- Turn heat to simmer and let it sit for 5 minutes, folding the hash over a couple times.
Cooking & Serving Options:
- Add 1t of chopped garlic when the onions are just turning translucent and incorporate for 1 minute. Then follow the instructions.
- Add 1t fresh thyme right after you have added the potatoes and incorporated the oil and butter.
- Top your hash with a couple soft, poached, or fried eggs to add a rich, creamy finish.
To reheat corned beef hash: I never like to use a microwave for reheating any meat. For best results, warm the hash through on low/medium heat on the stove. Take your time and be careful not to over-heat.
Order Corned Beef on Tuesday
Smoked Corned Beef is sold on Fridays at Crazy Good Eats. To ensure you have the amount you need, please order your smoked corned beef on Tuesday, for Friday pick-up, and your corned beef will be cooked to order.