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Homemade Corned Beef Hash

One of our favorite things to eat for breakfast is Corned Beef Hash.  The canned stuff can work for you in a pinch, but nothing can compare to the homemade variety!  Here is our recipe for homemade corned beef hash.

Ingredients:

  • 2 lb Corned Beef Brisket
  • 2 Russet Potatoes Cubed
  • 2 Large Carrots Diced
  • 1 Small Onion Sliced
  • 5 Garlic Cloves Crushed
  • Corned Beef Seasoning Packet
    • 1/2 tsp Mustard Seed
    • 2 Bay Leaves Crushed
    • 8 Allspice Berries
    • 1/2 tsp salt
    • 1/2 tsp pepper
  1. Layer the  sliced onions and garlic on the bottom of your pot.  Place the brisket on top of the onions, this will create a base for the meat and keep it from burning.
  2. Fill the pot up with water until the brisket is covered.
  3. Add Seasoning Packet or Homemade seasoning to water.  We only use half of the seasoning packet for ours, we enjoy the natural taste of the brisket and don’t want it to be over powered.
  4. Place on high heat, allowing the water to come to a rolling boil.
  5. Turn down heat, bringing the water to a slow simmer, cover and allow to cook for 2 hours
  6. Once 2 hours have past, place your potatoes and carrots in with the brisket, cooking for an additional 15 minutes, until the potatoes and carrots are aldente.
  7. Remove brisket and strain the potatoes and carrots.  Allow brisket to rest for 30 minutes.
  8. Some folks like to cube their brisket for hash, but being in the south, we are all about pulled (shredded) meat!  With two large forks, shred the brisket making the pieces to the size of your liking.
  9. Add 2 tablespoons of oil to your pan letting it get hot.  Toss in your brisket, don’t move it around too much, we want to get a nice crunch on the outside.
  10. When brisket is just about cooked to your liking, add the potatoes, carrots and onions, mixing everything together.
  11. Cook for 3 – 4 more minutes.  Remove from stove and serve
  12. Make up some farm fresh eggs and toast and you have a breakfast of pure goodness right there!

When we made our’s up, there was enough for two meals.  After we removed the brisket from the water and shredded it, we separated everything into two portions, vacuum sealed one to save for a later day.

Hope ya’ll enjoy it as much as we do!


 

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