When I cook corned beef and watch it simmer in the aromatic broth, I’ll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it’s not the sliced corned beef and cabbage I’m dreaming of; it’s the diner-style corned beef hash recipe I’m going to make with the leftovers. Garnish with green onions and a poached egg.
Ingredients
- 1 ½ pounds potatoes, peeled and quartered
- 1 ½ pounds cooked corned beef, finely chopped
- 1 bunch green onions, chopped
- salt and ground black pepper to taste
- 2 cloves garlic, crushed
- 1 tablespoon butter
- ¼ cup roasted tomato salsa
Directions
Step 1
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
Step 2
Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
Step 3
Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
Step 4
Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 609 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat13g | 64% |
Cholesterol175mg | 58% |
Sodium2068mg | 90% |
Total Carbohydrate36g | 13% |
Dietary Fiber6g | 20% |
Total Sugars3g | |
Protein36g | |
Vitamin C45mg | 225% |
Calcium83mg | 6% |
Iron5mg | 30% |
Potassium1174mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Jennifer Baker
- 10 years ago
The flavor is out of this world good, and I used baby red potatoes because I like to leave them unpeeled. The fire roasted salsa adds a delicious but subtle Southwestern flavor, and instead of poached egg I topped the hash with more salsa and some sour cream. I had trouble flipping the hash in pieces so I did the best I could and just cooked it until it was crisp in pieces. Delicious!!
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- by: Curiosity!
- 10 years ago
Excellent!!! After my first attempt making corned beef, which was delicious, I wanted to transform the leftovers into something different and found this recipe that was unrated at the time but looked intriguing. I watched the video and book marked it in anticipation for our weekend brunch even though I am not a fan of hash like my hubby is. While I was preparing to make it I realized I forgot to buy the roasted tomato salsa, but I decided to make it anyway and it was absolutely scrumptious. I am now converted to a corned beef hash lover and look forward to making it again to include the secret ingredient. Thank you Chef John for this easy recipe!
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- by: Deborw
- 10 years ago
I have never made hash of any kind before, and thought this was very good! I used leftover sliced corned venison for this (no fat at all) so did not cook it before adding the potatoes, onions, etc. the salsa added a nice touch and we had it for brunch, both hubby and I like it very much. thanks!
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- by: Val's Mom
- 10 years ago
For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the smell in my house and also it made chopping it easier, it just falls apart. I have never cooked corned beef so I never dreamed I could make corned beef hash. The recipe is simple and tasty! Huge success. And it freezes well, this makes a lot for two people to eat so we froze most of it. We just take it out and put it in the fridge the night before then pop it in the microwave. Yumm! Great Recipe!
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- by: Tessa
- 10 years ago
Very Good! I had some left over roast beef that I needed to use up and went looking for a hash recipe. My mom made it for us many years ago to use up roast beef (and probably lamb or other roasts) and I recall her grinding the cooked meat but I just chopped it up. I used olive oil and regular onion as that was what I had. I didn’t have the proper salsa but served it with ketchup like my mom did. Delish!! It brought back good memories, too. Thank you for the recipe. Next time I’ll try it with the salsa.
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- by: Archfiend138
- 9 years ago
cooked all of it in bacon fat and it was absolutely delicious. be patient you really want that good crust on the hash it adds an amazing texture. I added a fried egg to the top and a few slices of bacon on the side for a large and amazing Brinner. Forget that canned this is worth the minimal work for an incredible result.
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- by: Victoriaren
- 7 years ago
I Wondered. What the heck is the big deal about corned beef hash? Well, now I know. Chopped up the leftover corned beef, potatoes, carrots and onions from the crockpot corned beef dinner. Added everything in recipe except green onions. Didn’t have them. The salsa gives it spice, but you can’t tell it’s from salsa. Perfect. Had it for breakfast next morning with sunny side up eggs on top. Yummy!
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- by: Tessa1911
- 6 years ago
I have always avoided making Corned Beef Hash due to memories of my Mom using my Grandmother’s meat grinder!
I knew what we would be having for dinner!
I like the fact of not using a grinder, bite size pieces instead are much better; to me anyway!
This is very good. I didn’t have any salsa, but I did add some caraway seeds and a small amount of white cheddar.
Everyone enjoyed it including me! -
- by: Virginia G
- 6 years ago
OMG! Salsa in corned beef hash? GENIUS! I will never be able to eat any other. I had leftover corned beef and potatoes from a couple of days ago. A bunch of people on Facebook were talking about what to do with the leftovers, and someone mentioned making hash. I have never made it from scratch, even though it is my favorite at breakfast. If I had known it was this easy and this delicious, I would have been making it long ago! Thank you, Chef John!
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- by: Spiketeas
- 6 years ago
Following your directions (basically),which by the way you have made easy to do so, I successfully cooked for the first time,,, but no stranger to the kitchen, corned hash. The timing of the of the poached egg was spot on. I had to be patient, I have a tendency to over sample, waiting for the hash to crisp and it’s worth waiting for. I am a big fan of the way you cook. Thanks for the recipes, I can’t wait to try even more.
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- by: Shanara1
- 6 years ago
So I made it without the salsa and with loads more onion. I just didn?t have the nerve to add the salsa. Does it make the hash taste salsa-ish?? Salsa is tomatoes – sure, onions – def, peppers – really??, cumin – ok, really not sure about this, and cilantro – def not for everyone. Was it just enough that you could really taste it? Like mustard in coleslaw? Or could you tell there was salsa in it?
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- by: Patriciabullo
- 5 years ago
I made no changes. It was exactly as we hoped it would be…the perfect, corned beef hash with NO exotic herbs or spices to take away from the flavor of the key ingredients. The green onions were a perfect replacement for the yellow onions I’m used to having in this recipe. PERFECT!
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- by: Heather Turner
- 4 years ago
As we head into the land of sheltering in place and making do with what you have, I came looking for ideas on what to do with some leftover corned beef. This came out delicious! Adding salsa is what kicked it up a notch. So I did have to make substitutions based on available ingredients. Instead of green onions I added some chopped shallots instead. Also I added spicy salsa verde as the salsa since that was what I had.
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- by: Jimgoes
- 4 years ago
This was really good. I followed the directions except I used up a few leftover baked potatoes I had on hand, which made this a very fast and easy meal. I had mine with a couple of poached eggs on top, and a slice of Ciabatta toast. This was a great way to use up my leftover Corned beef brisket. I will definitely make it again.
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- by: Lacyanne
- 1 year ago
This is so good! It is worth taking the time to make corned beef just to make this dish. I made as written and would not change a thing. I was quite skeptical of the salsa but it was a delicious addition. I only wish I had topped with a pinch of cayenne. I can’t wait to find corned beef on sale again just to make some more hash. Thanks, Chef John!
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