Corned Beef Hash

Corned Beef Hash is a hearty, savory meal that is easy to prepare. It’s usually made from canned corned beef. For this recipe, I bought a ready-to-cook corned beef brisket, then roasted some potatoes, and added bell peppers. It’s delicious and worth taking the time to use real beef brisket.

• Facebook
• Instagram
• YouTube
• Pinterest

canned corned beef or corned beef brisket for your corned beef hash

Corned Beef Hash

I always look for a way to make the dish tasty so I don’t mind spending extra time to get the most flavor. Some people want something easier and quicker so they go for what’s most accessible for them. It really depends on the desired outcome. If you’re looking for a traditional corned beef dish, then I would recommend using corned beef brisket because it will have more flavor. For something quicker, then canned corned beef may be the best choice. Ultimately, it’s up to you and your preferences. 

If you want to make your own corned beef, check out this blog.

In this recipe, I will share with you the steps on how I made this Corned Beef Hash using ready-to-cook corned beef brisket (in brine). If you’re looking for more recipes using corned beef brisket – check out my Corned Beef and Cabbage recipe. 

Other Breakfast Recip Ideas:

Breakfast Burritos

Sunrise Potatoes and Peppers

Basic Omelets

Egg Muffins

ingredients anD substitutions

CORNED BEEF BRISKET:

• Corned Beef Brisket (in brine) – The brisket is cured, so it’s pretty salty. Rinse the meat several times under cool water to remove excess salt. The meat is fully infused with flavor, don’t worry about rinsing the flavor away. 
• Filtered water – You’ll need about 7 cups of water to fill the pot
• Carrot – Peel and cut the carrot into 2-inch cubes
• Onion – Cut the onion into big chunks
• Celery – Slice a couple of celery stalks
• Whole peppercorn – Peppercorn helps enhance the flavor of the stock

ROASTED POTATOES:

• Red or Yellow potatoes – Peel and cut the potatoes into inch cubes.
• Olive oil – Drizzle oil on the potatoes
• Garlic cloves – Minced 2 garlic cloves or use 1 teaspoon of garlic powder
• 21 Seasoning Salute – I love using this seasoning, it’s a blend of different spices that boost the flavor of your dish. 
• Fresh rosemary – Use one spring of rosemary, and tear off the leaves from the stem or rough chop them. 
• Sea salt – Season the potatoes with salt
• Red chili pepper flakes – If you don’t want the chili flake, just use ground black pepper

SAUTEED CORNED BEEF:

• Oil – Use oil to sauté
• Yellow onion – Chop the onion
• Salt and pepper – I used sea salt and red chili pepper flakes or ground black pepper
• Bell pepper – Use one bell pepper, remove the seeds, and dice. I like to combine half red bell pepper and green bell pepper. 
• Use 21 Seasoning salutes to season the Corned Beef Hash
• Cooked corned beef brisket – After the brisket is cooked, it will yield about 2 cups of shredded corned beef.
• Roasted potatoes – Add the roasted potatoes at the end of cooking. 
• Flat-leaf Parsley – Chop the parsley, and garnish the dish after cooking. 

SUBSTITUTIONS:

• Buy quality canned corned beef if you choose to use the canned instead of the brisket. 
• For lower carbs, use one large sweet potato instead of regular potatoes. 
• If you don’t have 21 Seasoning Salute and you would like to use the spices you have on hand – you can try dried thyme, Italian seasoning, smoked paprika, or regular paprika. A little bit of cumin and oregano should work too. 

NOTE: See the recipe card below for the exact measurements

how to make corned beef hash

COOK THE CORNED BEEF BRISKET:

1. Rinse the brisket to wash away the salt. Place it in a stockpot, then fill it with 6-7 cups of water or until the brisket is fully submerged.
2. Add the carrot onion celery, and peppercorn. Place the stockpot on a stovetop over medium heat. Once boiling, lower the heat, cover, and simmer for 1-2 hours or until tender. While simmering, skim off the scum and fat that accumulates on top.
3. When the brisket is done cooking, remove it from the pot and shred the meat using a fork or cut them into bite-size pieces. Set it aside. In this case, you can save the broth for making soup later. 

ROAST THE POTATOES:

1. Meantime, while the brisket is simmering, preheat the oven to 425ºF. Line a baking sheet pan with parchment paper or spray with oil to prevent them from sticking.
2. Transfer the cubed potatoes to a prepared pan, drizzle with oil, and add the garlic, 21 Seasoning Salute, fresh rosemary, salt, and red chili pepper flakes. Toss to coat and spread the potatoes in a single layer for even roasting.
3. Roast in the oven on the middle rack for 15-20 minutes or until tender. Set them aside.

FINISH COOKING:

1. Heat a cast iron skillet or nonstick skillet with oil. and season with salt and pepper. Then saute for one minute or until tender and translucent. Add the bell pepper, and season with 21 Seasoning Salute. Continue sauteing until the pepper is tender.
2. Stir in the cooked corned beef and roasted potatoes, and cook until well heated. Garnish with freshly chopped parsley. 

recommended recipes

Corned Beef Hash

Jen Paleracio

Slow-cooked corned beef brisket with spices. Perfectly roasted rosemary potatoes, sauteed with onion and bell peppers.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Breakfast, Main Course

Cuisine American, Irish

Servings 4

Equipment

• Stockpot
• baking sheet pan
• Tongs
• Bowls
• Ladle
• Woodle spoon

Ingredients

  

FOR THE CORNED BEEF BRISKET

• 2 pounds ready to cook corned beef brisket, in brine
• 7 cups filtered water
• 1 yellow onion, peeled and cut in big chunks
• 1 large carrot, peeled and cut in big chunks
• 2 stalks celery, sliced
• 1 tablespoon peppercorn

FOR THE ROASTED POTATOES

• 4 medium yellow or red potatoes, peeled, diced
• 2 tablespoons olive oil
• 2 minced garlic cloves or 1 teaspoon of garlic powder
• 2 teaspoons 21 Seasoning Salute
• 1 spring of rosemary, torn off from the stem
• 1 teaspoon sea salt
• 1/2 teaspoon red chili pepper flakes or ground pepper

TO FINISH COOKING

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 bell pepper, deseed and diced
• 1 teaspoon 21 Seasoning Salute
• 2 cups cooked corned beef brisket, shredded or cut into bite size pieces
• 2-3 cups roasted potatoes
• 1/4 cup chopped flat-leaf parsley, for garnish

Instructions

 

COOK THE CORNED BEEF BRISKET

• Rinse the brisket several times under cool water to wash off the excess salt. Don't worry about washing off the flavor, the flavor is already infused during the curing process (see NOTE #1).
• Place the brisket in a stockpot and fill it with water. Add onion, carrot, celery, and peppercorn. Sometimes the brisket comes with a separate packet with spices. (see NOTE #2).
• Turn the stovetop on medium heat, and when the water boil, lower the heat, cover and slowly simmer for 1 to 2 hours or until tender. Check and skim the top to remove excess fat and scum (see NOTE #3).
• When done cooking, let cool and shred or use a knife and cut into bite-size pieces. Save the broth and use it for making soup later.

ROAST THE POTATOES

• Meantime, while the brisket is cooking, preheat the oven to 425ºF and line a baking sheet pan with parchment paper.
• Place the potatoes in a prepared pan. Drizzle oil, add garlic, 21 Seasoning Salute, rosemary, salt, and red chili pepper flakes. Toss to coat. Spread the potatoes in a single layer for even roasting (see NOTE #4).
• Roast for 20-30 minutes or until fork tender. Set them aside.

FINISH COOKING THE HASH

• Heat a skillet with oil. Add the onion, season with salt and pepper, then continue sauteing until tender. Stir in the bell pepper and season with 21 Seasoning Salute, and stir to combine.
• Add the cooked corned beef brisket and roasted potatoes to the pan, stir, and cook until well heated. Garnish with parsley.

Video

Notes

NOTE #1 – For a quicker and faster cooking time you can buy canned corned beef. If you want to skip roasting the potatoes, you have the option to cook them in the pan. Saute the onion, add the bell pepper, season, add the potatoes, combine, and cover the pan, cook until the potatoes are tender. Then add the canned corned beef. And you’re done. Make sure to taste and adjust the salt. Canned corned beef has a lot of salt too. 

NOTE #2 – When cooking the brisket on a stovetop, make sure to check from time to time to skim the top and remove the excess fat. You can also use a slow cooker and cook your brisket for 4 hours on high and 8 hours on low. Or use an Instant Pot (see instructions for pressure cooker) and pressure cook for 30-40 minutes. 

NOTE #3 – Some corned beef brisket comes with a separate packet of spices, like juniper berries, fennel seeds, celery seeds, etc. Add them to the pot, they add extra flavor to your broth. 

NOTE #4 – 21 Seasoning Salute is available at any major grocery store. It’s versatile, you can use it for soups, scrambled eggs, stir-fry, etc. It has 21 dried herbs in one bottle, which is pretty much everything you need to spice up your dish. 

 

DID YOU MAKE THIS RECIPE? Follow us on Instagram #leanbellaskitchen

Make sure to come back to this blog post and give us star ratings and reviews. 

 

Keyword 21 seasoning salute, bell pepper, corned beef, corned beef brisket, corned beef hash, garlic, garlic powder, hash, onion

faq

equipment

CAST IRON SKILLET

BAKING SHEET PAN

STOCKPOT

get free one week meal prepping recipes with a grocery list

Hi there! Nice to meet you. My name is Jen.

I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money, and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…

Read More…