Homemade Corned Beef Hash

Corned beef hash is a labor of love.  It takes commitment, planning, and someone in your family who loves it.  For me, that is my older son, and he could live on it.  Well, this and kreplach.   While I will do almost anything for my boys, I am a reasonable person.  I do not advocate bringing your own brisket into corned beef; that takes at least 5 days, and even I am not crazy enough to do that.

I do, however, recommend you (1) purchase cured uncooked corned beef, (2) cook it in a slow cooker, and then (3) use it to make corned beef hash.  That is what I do in this recipe.  If you have never had a great corned beef hash, try this.  Maybe you’ve had the mushy stuff in a can at some point, but look past that experience and reconsider the real McCoy.  If you are a meat-eater, this traditional comfort meal is delicious.

corned beef hash

Healthy, this is not.  But there is a time for meat and potatoes.  When I make corned beef, I make a big one.  I then make a large pan of corned beef hash and then I freeze the remaining corned beef in smaller portions for use at a later date.  So if you like this dish, you can make it once but get to serve it 3-4 times without a lot of extra effort. 

A slow cooker is ideal for gently braising the corned beef.  Start with a beautiful cured brisket, which you can often find at the butcher or even the grocery store.  In terms of spices, all you need to cook it is a simple blend of bay leaves, juniper berries, allspice, cloves, black peppercorns, and mustard seeds, mixed with some water.  Later, you will trim the fat and shred the corned beef, and, voila, you’ll be in business.

For making my hash, I keep it simple and classic.  Shredded potatoes, onions, salt and pepper. Some people add peppers and jalapeños for an added kick. Others use cream or cheese to make it richer.  I am a purist.  And once the hash is ready, consider adding a fried egg on top–and, boom, the breakfast table will fall silent.

corned beef hash

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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