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.

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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

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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. 

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