by Cat, Aug 2007 (photo of Cat’s own corned beef, right, by Cat)
Corned beef hash was one of my Dad’s favorite breakfast foods, along with a couple poached eggs. If you make your own Braised Corned Beef, it’s a great way to use up the leftovers. You can also buy the beef already corned, ready for braising, but it is so much better when you make your own.
See also: 1. Corning Beef; 2. Braised Corned Beef with Cabbage, Potatoes and Carrots; 3. Raw Corned Beef;
Corned Beef Hash (for 2)
Ingredients & Equipment
- 2 medium potatoes, washed but not peeled
- filtered water
- ¼ cup whey
- 1 Tbsp Unrefined sea salt
- small bowl
- tea towel
- ½ cup finely chopped corned beef (use food processor or by hand)
- ½ medium onion, finely chopped
- ½ red bell pepper, seeded and cut into julienne
- 1 ½ Tbsp butter
- 1 ½ Tbsp extra virgin olive oil
- Unrefined sea salt and fresh ground pepper, to taste
- large cast iron or enameled cast iron skillet
- Cut raw potatoes into small julienne. You can use a food processor, or do this by hand.
- Place in a bowl with water, whey and salt. Press potatoes down so that entirely covered with water. Cover bowl and soak overnight.
- Pour out water, skim off top layer of potatoes (which will have turned brown).
- Drain remaining potatoes and place in a tea towel and wring out thoroughly.
- Mix chopped corned beef, onion and red pepper with potatoes (after they have been squeezed dry).
- Melt butter and olive oil in a large cast iron skillet.
- Place hash mixture in pan and press down firmly. Sprinkle with salt and pepper.
- Cover pan and cook over medium heat about 5 minutes.
- Turn and cook, covered, another 5 minutes, or until potatoes are well browned.
- For breakfast, poach or saute in butter 1 or 2 eggs per person (sunny-side up) and place on top of serving of hash.
- Nourishing Traditions, by Sally Fallon and Mary G. Enig, Ph.D.