Corned Beef Hash like it should be! Homemade and not from a can. Seriously, when my friends and family eat this, they are 1) hooked, 2) in disbelief they ever lived through eating the canned-versions and 3) want the recipe!
So I decided to share my corned beef hash recipe which is well over 60 years old. And it couldn’t be easier to make!
You can actually substitute leftover roast beef or ham with amazing results which I have done several times, you almost cannot tell that you didn’t use corned beef. Yes, you can make ham hash and roast beef hash – who knew?!?
Photo shown to your right has the corned beef hash with a baked ‘fried’ egg from the oven on top – oh my is it Chef Maven Delicious!
Seriously people, it’s truly amazing. I have been known to buy corned beef and cook it just for this dish.…and once you have had the real thing, you will never order it in a restaurant again, unless maybe you are at NYC’s Smith and Wolensky’s Grill located in midtown on the east side (49th & Third Avenue) who does put out a decent tasting corned beef hash – though theirs is a chopped up more than I personally like. The Grill is their ‘smaller’ restaurant which is literally right next to their main restaurant known for their amazing steaks.
This authentic and real homemade corned beef hash recipe is my mother’s recipe which I have now inherited. What makes the difference is not mincing up the corned beef so it looks like baby food. You want to see the large chunks of food and real bite sized portions. This goes for the potatoes too. This is fantastic the next day, fried up in a pan with an egg fried on top or placed back into the oven to bake eggs on top for a fancy breakfast.
- 3 cups left over corned beef – diced into 1-1/2′ cubes or larger sizes (or substitute left over baked ham or roast beef
- 2 or 3 cups boiled potatoes cut into same size as your corned beef – we have used red potatoes normally – but any type of potato will do as long as they have been boiled or at the very least par-boiled.
- 1 large onion – finely chopped
- 2 garlic cloves minced
- 5 tablespoons ketchup
- 1 small can of evaporated milk – or 1/2 cup rich milk or cream
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- ***Equipment needed
- Glass pie pan or shallow oven-proof pan, large bowl, slow oven on 300 degrees, one lazy afternoon.
- Grease pie pan or shallow baking dish with butter, including up the sides.
- In large bowl, add all ingredients and gently stir till combined.
- Place wet mixture into greased shallow roasting pan or the glass pie dish and place onto middle rack in the slow oven.
- Stir mixture every 30-40 minutes – gently since as the potatoes cook more, they can become very tender.
- At last 20 minutes of cooking, you may wish to push up the heat to 375 – to make your hash extra crispy.
- Serve with a large salad for dinner – or throw on eggs on top and bake for 10 minutes in oven for a great looking brunch dish!
- Voila – real and awesome corned beef hash!
The total cooking time should be about 2 to 3 hours at 300 degrees. 300 degrees is known as a ‘slow oven’ and is essential in allowing your corned beef hash to cook up slowly. Trying to cook it any faster will not allow it to properly have the flavors to meld and come on out.
I like to up the heat for the last 20 minutes, to 375 to make it extra crispy. But the slow long cooking time really allows for the moisture to evaporate leaving just the wonderful seasonings.
Check out my many other recipes at Divaliscious Dinner and Jam blog out now!