Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Love me some CBH and Ruben sandy`s which I think are better than better than the dinner itself.So we always make extra,the slow cooker really makes great CB.Sous Vide poached eggs and ketchup on that CBH,great hangover breakfast from to much St. Paddy`s!
One of my favorite things to make .I add a clove or two of garlic and a sprinkle of crushed red pepper flakes for the finishing touches
Easy Peasy! Best use of the corned beef leftovers yey.
Simple, easy and delishes!
Better than the corned beef to begin with. Tasted great !
Delicious!!! This was seriously good food! My whole family enjoyed it. Loved the eggs on top, yum! Served for dinner with sourdough toast and sliced tomatoes. It’s only February, so I’ll be making this again next month too!
Good stuff. I like to over do things. Add some bell peppers water chestnut. Steak sauce. Sweet onion. Dried Garlic mince. Perfect substitute for Bangers!
I love to also add baked sweet potatoes and make a horseradish sauce to drizzle it lightly with
Easy and good! I added one chopped green bell pepper to the onions while they were sauteeing.
Deliciousand simple to make. For variety I add chopped and cooked beets, turnips and parsnips. Beets are especially nice because they add color and dimension.
Elise, you are a genius.. whenever I think of something I want to make, your recipes always show up and I love them. Thanks for always having my back and making cooking easy
love corned beef hash…my recipe is close except i use frozen old style hasbrowns and add green pepper as well..yummmmmmmy
What is “grey” corned beef?.
“Grey” corned beef is just corned beef that is made without the pink salt that is traditionally used in making corned beef, pastrami and bacon which causes the meat to retain a Rosy pinkish color. Some people are sensitive to nitrates and pink salt is sodium nitrate that’s been dyed pink (done so butchers can tell it and regular salt apart) if you leave it out the corned beef is greyish in color.
I just made some corned beef hash in a very similar way. I minced an onion, sauteed it in butter in an iron skillet, added diced potatoes, then a cup of water, a bit of sea salt, and simmered this until the potatoes were tender, adding a little water now and then, when necessary. Then I turned up the heat a bit to evaporate all the water and added the corned beef. I prefer not to brown the hash. When piping hot, add touch of white pepper before serving.
Here in Germany, the only kinds of corned beef you can get is the canned kind, but the quality of German corned beef is better than the Brazilian we get back in the States; or a cold cut of chopped cb in aspic, which I find repulsive. Oh, how I miss real NYC pastrami and corned beef!
Greetings from an ex-pat in Germany!
You can get a brisket and make your own it’s a fairly simple process.
I just made cbh using leftover cb. I chopped up an onion a raw red potato and chopped cb in my chopper. Made it chop fairly fine. Mixed all together with one egg. put butter in frying pan and cooked on fairly low heat COVERED . Turn after a few minutes. let it cook until tender and brown. Great
i used hot sauce,hp sauce onion ,garlic corned beef with tin mix every thing
with great taste
Great recipe, thank you! I very much needed a remedy for the cravings of a wonderful Jewish deli near me that closed, which had the best corned beef hash.
My favorite CBH is a little crispy, on an Everything bagel, cream cheese, runny egg. Perfect taste explosion layers of delicious.
I used green onion instead of white/yellow, didn’t saute it, just chopped it fine and added it to the mixture. It also added a little bit of color.
I make this in single servings as my wife doesn’t like CBH. I nuke a Russet or Yukon, chop up the corned beef and onion and potato. Add some garlic and pepper, cook it and at the very end, some paprika and mix it all up. Takes only a few minutes and I have fresh CBH!
I like corned beef hash a lot, but if I am in the store and pick up a can because I think I’d like some, I read the amount of salt in a commercially prepared can and I put it back on the shelf.
Then I got smart and decided to look up recipes on the internet. I mean, how hard can it be? Thanks a lot. Very good.
I’ve never made corned beef hash with *real* corned beef that I cooked. I’ve always used the tin of corned beef (the kind with the key… NOT the already made canned hash; that stuff is nasty), probably because that’s what my mother always did. I’m excited now to try cooking my own and using it for hash. I don’t like corned beef to just eat it as such, but I love corned beef hash. Oh, and we don’t eat it for breakfast. It’s dinner. No eggs. Just the hash. Mmmm, good! And hoping it will be even better when I cook my own corned beef roast!