Ah, yes, the illustrious corned beef hash, a mystery guest around St. Patrick’s Day. While you may see it on the menu for St. Patrick’s Day, you are more than likely to see it on the menu the Day after St. Patrick’s Day. So delicious. If you haven’t had it, you should try it. Hash can be made of vegetables, beef, chicken, or many different main ingredients.
Corned Beef Hash is a 3-ingredient dish: corned beef, potato, and onion. The combination is grilled on a skillet or flattop to a crisp texture. The crispy hash is served on a plate with eggs over easy or sunny-side up, or even poached on top, with the yolk gently pierced and mixed. Yum is the word that comes to mind, Yum.
What Is Corned Beef Hash?
Necessity is the mother of invention, a saying that establishes the roots of something. So, what is corned beef hash? Is the question. Like anything, there are the hard facts of what corned beef has. Corned beef hash is comprised of 3 main ingredients: corned beef, potato, and onion. There is also the back story.
Corned beef was a significant export for Irish culture. This is the association with corned beef that the Irish have. They didn’t eat it themselves as often as they were relatively poor. You have to understand that the days we live in now are so different from those days of history. Today, we walk into a grocery store and get what we want, a selection of meat, produce, and dairy items.
The Irish were sheep herders and farmers; they lived off their production and what they could barter. The actual process of making corned beef was a way of preserving it. The meat would be soaked in a brine, and then when you purchased it, you would bring it home and cook it.
It is important to note that Irish capitalists would utilize a significant amount of land in Ireland for raising cattle to produce corned beef; however, it was exported.
The origins of corned beef hash are more closely associated with the neighbors of Britain. Corned beef hash, or any hash, is a mixture of ingredients that usually consists of potatoes, onions, and the meat, chopped or ground up.
I enjoy corned beef hash; the ratio of meat to potatoes and onions is almost equal. Although this is a preference. Corned beef hash mixed, then grilled on a skillet or flat top grill. You must not just cook until it is hot; you must do this until it is crispy, then serve eggs over easy on top of this
Corned Beef Hash From Leftovers – A Delicious Idea
Corned beef on St. Patrick’s Day is a great treat, and restaurants across the nation will serve this on the celebrated day of St. Patrick’s Day. Restaurants all over the country will likely also serve corned beef hash from leftovers that they didn’t sell for St. Patrick’s Day.
There will be homes throughout the world that utilize corned beef after St. Patrick’s Day as a direct result of Corned beef hash from leftovers. I have worked in many places where I set out to prepare extra corned beef, so that I could offer corned beef hash as a breakfast option with eggs and potatoes.
Corned beef hash, the combination of meat, onions, and potatoes cooked until crispy, served as a bed for eggs over easy. You take your fork, pierce the yolk, and then mix it in, cut up the white, and this texture, flavor combination is so rewarding.
So please do, make your hash, it is simple, see our recipe here, enjoy
Corned Beef Hash From A Can? It’s Much Better Homemade!
We live in an era of convenience, with drive-thru food, movies on demand, instant oatmeal, soup, and a plethora of other quick, gratifying items and services. There is canned soup and chili; there is even Corned beef hash from a can – it is much better homemade.
Commercially, they sell large cans of corned beef hash, which is also available in grocery stores. If you go into a restaurant and are considering getting corned beef hash, ask them. Is your corned beef hash from a can? Tell them it’s much better homemade.
A restaurant that is serious about its food quality should not be offering corned beef and hash from a can. They should be making it from scratch, for the restaurant, the quality will speak volumes for them. I won’t say that the corned beef hash in a can is terrible; however, the quality of homemade corned beef hash is incomparable to canned.
Canned corned beef hash, to me, seems to have a lot of unneeded fat in it. It is loaded with sodium; fresh isn’t a low-sodium item to start, so if sodium is an issue, beware. It is difficult to compare the quality of canned to fresh. This is like comparing a homemade cheeseburger cooked on your grill to a fast-food burger. They are both tasty, but if you’re honest, you would choose the fresh, grilled burger.
Corned Beef Hash is no different; it’s simple to make if you are willing to venture into it. There is a recipe here for your convenience.
Corned Beef Hash
Ingredients
- 1 lb. Corned Beef previously cooked, Ground up or finely diced
- 1 cup Onion Finely Chopped
- 2 cup Potato Medium, Peeled, Diced, Cooked until Tender
- 1/2 tsp Ground Pepper
Instructions
- Combine all Ingredients
- When you cook Corned beef hash, you want to place in a skillet on medium to medium-high heat, you want it to get it browned and a little crispy, serve with sunny side up eggs over top, Yum
