Corned Beef Hash
Hi and welcome to our website!
If you are wondering what corned beef hash is please continue on and I will share more information regrading this recipe. Years ago our elders would make this recipe at less once a week and make it with the mashed potatoes. Me I like using the hash browns because I enjoy the crispy crunch of the hash browns with the soft taste of the fried corned beef.
I hope you are still interested in knowing how to make this tasty corned beef hash, quick and easy meal. If so I have a recipe posted below and a full video tutorial on how to make this lovely meal. Please before you go check out this link to our cookbooks available on this link. https://www.bonitaskitchen.com/cookbook
Ingredients
- Corned Beef - 1 can
- Onion - 1 medium, chopped
- Hash browns - ½ bag
- Pepper - as needed
- Onion Powder - as needed
- Butter - 2 tbsp or more
- Other Ingredients:
- Cooked potatoes - 3 or 4 medium
Instructions
Method:
In a frying pan add 1 tbsp butter and chopped onions, pepper, onion powder, fry until
light brown and cooked.
In a cookie sheet, add a piece of parchment paper, then rub some butter over top of
parchment paper, then add bag hash browns, bake in a preheated oven of 350ºF until
cooked and golden brown.
After onions are cooked add then to a deep bowl, then open corned beef and chop in
small pieces then put in same frying pan to cook.
After the corned beef is cooked, remove any oil then add in with onions.
Remove cooked hash browns from oven and toss those in to bowl with other mixtures.
Toss all together and serve hot with warm homemade bread. (ketchup and pickles).
(There are two ways to make this tasty corned beef hash, the other way was the way our elders did years ago.)
INGREDIENTS for Mashed Corned Beef Hash:
1 can corned beef 4 Boiled white potatoes
1 medium chopped onion Pepper to taste
2 tbsp butter 1 tsp Onion powder
1 tbsp milk 1 tsp sea salt
Method:
Follow the top method the only difference is you boil the potatoes with 1 tsp sea salt
until cooked, remove from boiler and drain water then mash with 1 tbsp butter, 1 tbsp
milk.
Then add your cooked onions and corned beef and continue mashing it together and
serve hot with a side of pickles or fresh bread.
Bonita’s Tips:
You can fry hash browns instead of baking them, I like them baked.
Frying the onions first gives the meal a nice taste. Keeping the corned beef hash warm
in the frying pan covered until ready to serve.
Years ago this can of corned beef was a delicious meal for many families here in Newfoundland and Labrador, time were hard and this can of corned beef would feed many mouths a long with other ingredients. Now don’t get me wrong we had more food then this can of corned beef but this was the base to a delicious meal, like this recipe we would have, potatoes, onions, homemade bread. My dad was a organic vegetable farmer and we had lots of fresh vegetables in summer and fall and at winter and spring was freshly frozen veggies.
COOKING EVERYTHING FIRST BEFORE MIXING IT TOGETHER IS VERY IMPORTANT.
So the only difference between those to meals is the potatoes is boiled and mashed and the hash browns and baked with butter until crispy but prepared the same way. How cool is this, so we hope you have enjoyed our recipes today for both meals and for the same thing. Thank you for taking the time to read our blog and please leave us a message before you go. SO FROM OUR KITCHEN TO YOURS, thank you for joining us and have a wonderful day. 🙂 Bonita, RMHussey Productions and Team.
Thanks for this. Hash is one of the great traditional dishes and shouldn’t stop at canned corned beef. Just about any meat or fish can be used. It is a tasty way to use up leftovers, and stretch another meal out of a portion that may not look like much. I’ve made it with roast beef, roast pork, leftover ham and ham hocks (delicious) and even turkey. Flaked cooked fish works as well, as do chopped cooked sausages.
Most of these have less fat than a can of tinned beef, so the recipe may require added fat. Really, nothing works as well as lard or fried fatback, although your cardiologist might disagree.
I’m sure someone on The Rock will figure out a recipe with bologna.
Other nice things to add:
Chopped cooked cabbage. This gives “Bubble and Squeak,” a traditional British dish.
A cup or so of diced cooked beets. This gives “Red Flannel Hash,” favored in New England.
The Maine writer Kenneth Roberts spent more than a paragraph or two extolling the virtues of hash, particularly that made by his grandmother. A good hash should be moist on the inside and crisp on the outside, he insisted.
HI Timothy: Thank you for your message and for stopping by, I’m glad you enjoyed our recipe for corned beef hash made with canned corned beef. Thank you for sharing all your tidbits of information about corned beef and all types of meat for hash, we do like our fried hash here in Newfoundland and Labrador and yes our cardiologist would disagree with us frying then in lard or fatback but its so good. We like our leftover jiggs dinner fried on the second day of our meal, its call couldn’ts or fried hash. We do have a bologna stew on here and bologna gravy,, if that interest you. Enjoy and have a wonderful evening…Bonita
Of course the best hash is made from the leavings of a good boiled dinner. Our New England boiled dinner is roughly similar to your Jigg’s Dinner, although we tend to use a corned beef as opposed to salt beef, which is nearly impossible to find outside Newfoundland. They are similar but not the same.
There are generally more vegetables in a boiled dinner than listed, but don’t worry. They are all familiar. Parsnips, carrots, rutabaga — they all crisp up nicely on a hot skillet, and are local to The Rock.
The first job is to pitch the remainders of your boiled dinner into a strainer. Don’t waste that broth! It’s a great basis for peas pudding or pea soup. Get the mix fairly dry.
Look at it with a severe eye. If you are lucky, you may only have to add a potato or two for a hearty dish. Otherwise, it’s “the week in review.”
You can add about any vegetable or meat to the mix, and get away with it. I wouldn’t necessarily add pineapple, but other bits and bobs out of the corners of the fridge work. It all tastes very nice when properly fried up.
If you have a proper (that is, homemade ketchup) you will certainly be in heaven. There is no comparison between real ketchup and the commercial article.
Hi Bonnie…I have a question. Once we mix the potatoes and corned beef and onions, can they be put in a casserole dish and backed in the oven or is that not recommended.
Hi Mike: Thank you for stopping by and I’m so glad you are looking to make our recipe. Yes they can and I’m sure it would be lovely. But we do have a a corned beef hash casserole recipe here if you like to check it out!!! https://youtu.be/09nlH8WhdAE?si=Bt7oPBA1xNx9w29t
Enjoy Bonita
Raw chopped onions added after the corned beef is ‘cooked’and mixed with the mashed potatoes adds delicious texture, just a tip from a Newfie.
Hi and thank you so much for stopping by and welcome. We so appreciate you sharing your food tips with us and the way you enjoy making the corned beef hash. So many wonderful ways you make a simple meal into a keeper. Some people find the raw onions added to a meal that is not cook gives them heart burn or an upset stomach. I love raw onions on so many things, but cooking them a little first in this meal gives it another texture and taste. Happy Valentine’s Day to you and yours! 🙂 Bonita