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, or beef, or chicken or many different main ingredients.
Corned Beef Hash is a 3-ingredient dish, corned beef, potato, and onion. The combination grilled on a skillet or flattop to a crisp texture. The crispy hash served on a plate with eggs over easy or sunny side up, or even poached on top, the yolk gently pierced, mixed. Yum is the word that comes to mind, Yum
What Is Corned Beef Hash?
Necessity is the mother of inventions, is the saying when establishing the roots of something. So, what is corned beef hash? is the question. Like anything there is the hard facts of what corned beef has is. Corned beef hash is comprised of 3 main ingredients, corned beef, potato, and onion. There is also the back story.
The corned beef was a big export for the Irish culture. This is the association with corned beef that the Irish have. They didn’t really eat it themselves as often, they were relatively poor. You have to understand that the days we live in now are so different from these days of history. Today we walk into a grocery 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 the Irish capitalists would use a lot of land in Ireland for raising cattle for corned beef, however it was exported.
So the origins of corned beef hash are more associated with the neighbors of Britain. Corned beef hash, or any hash is a mixture of ingredients which usually consist of potatoes, onions and the meat chopped or ground up.
I enjoy corned beef hash, the ratio of meat to potatoes and onion are almost equal. Although this is a preference. Corned beef hash mixed together, 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 times 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.
In fact, there will be homes throughout the world that utilize corned beef after St. Patrick’s Day as the direct result of Corned beef hash from leftovers. I have worked in many places where I set out to prepare extra corned beef just so that I could offer corned beef hash as a breakfast meat and potatoes combination.
Corned beef hash, the combination of meat, onions and potato 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 a day of convenience, drive thru food, movies on demand, instant oatmeal, soup and a slew of other quick gratifying items or services. There is canned soup and chili there is even Corned beef hash from a can- it is much better homemade. Commercially they sell big cans of corned beef hash, they also sell it in the grocery. 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 is 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 vs canned is incomparable.
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 out, 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 getting a fast food burger. They are both tasty, but if you are honest you would choose the fresh grilled burger.
Corned Beef Hash is no different, simple to make if you are willing to venture into it. There is a recipe here for your convenience
Corned Beef Hash
- 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
- 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
Sign up for Chef Thymes Today
The Chefs Resources Page
The Chefs Resources is a place for you to quickly pick up items that are recommended as great tools in the kitchen. This is also a place that will offer suggestions for books and resources to aid you in your culinary adventures.