Corned Beef Hash

ByDawn
Corned Beef Hash in a skillet set on a towel
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Breakfast. Corned Beef Hash.. Before we were residents of France, we never cottoned on that the French don’t really do breakfast, except for a petit dejeuner, which consists of a pastry, jam and maybe a piece of fruit and a yoghurt, if you’re lucky.  The French eat their big meal at midday; hence, where we are, everything closes for lunch between 12- 2pm [that is a whole other story!!]

Being keen to carry on the wonderful tradition of a filling, tasty hot breakfast or brunch, Corned Beef Hash had to be included.  I first tried Corned Beef hash and eggs in a diner, a zillion years ago in Portland Oregon.  WOW!  I fell in love with this moreish dish, perhaps because I was raised vegetarian and this dish isn’t that, and perhaps it was just because it’s bloody good!

Now, as I’ve grown older, I am more concerned with the health benefits of what we eat and drink.  Are we fanatics about it?  No.  We feel that moderation is best, and there are foods and beverages in the real world that don’t actually contain any natural ingredients at all!  I can’t think of any that we eat or drink, but we do dabble in some foods that don’t enjoy a brilliant reputation, such as corned beef hash, and that’s where the moderation part comes in.

Why does corned beef have a compromised reputation?  First of all, it’s a “processed” meat, and second, it’s beef, which is a red meat.  We are told, both of these are to be avoided or kept at moderation.  Anyway, are there any redeeming qualities of corned beef?  The simple answer is yes. Whilst it provides protein and nutrients like iron and vitamin B12, corned beef is also relatively high in fat and sodium.  However, the eggs you will most likely add to this dish are one of 15 Superfoods, and to counter balance the often naughty/yummy bits that are high in fat and sodium, serve this with yoghurt, fruit and wheat or rye toast.  Remember, moderation is key.

Recently, we had some guests at the weekend, and I found this recipe doubles easily.  Also, I personally believe this recipe needs to be cooked at a very high temperature, preferably using gas.  Since we are currently not cooking on gas [whilst our house is being renovated], this homemade Corned Beef Hash recipe finishes off in a hot oven.

Enjoy!

Corned Beef Hash

Dawn
A moreish corned beef hash recipe that will become your favourite!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Breakfast, Lunch
Cuisine American
Servings 3

Equipment

  • Electronic digital scales
  • Heavy bottomed large skillet

Ingredients
  

  • 300 grams White potatoes, skin on, cubed in 1cm [1/2 inch] dice about 1 1/2 cups [Note 1]
  • 200 gram tin of corned beef 7 ounces
  • 80 grams Minced red onion [just under 1 1/2 ounces] or a sweet white onion
  • 2 Tablespoons Tomato concentrate
  • 2 Tablespoons Worcester Sauce
  • a couple of healthy drops of Tabasco optional- with or without Chipotle
  • 1 teaspoon Paprika optional
  • Salt and Black pepper to taste
  • 2 Tablespoons Fresh parsley, minced - extra for garnish optional
  • 1-2 teaspoons Rapeseed oil or a good quality vegetable

Instructions
 

  • Gather and weigh your ingredients
    Preheat the oven to 200c [390f]
    Pour 1 teaspoon of the oil into a heavy bottomed large skillet over medium high heat. Tip in the potatoes, onion and salt & pepper. Give the pan a good shake, and cook, shaking the pan periodically, for the next 6-8 minutes, until the onion starts to go nice and soft.
  • Meanwhile, cube the corned beef to a similar size as the potatoes and pop into a medium bowl. Add the Worcester sauce, Tabasco, Paprika [if using] and the tomato concentrate and mix thoroughly.
  • Tip the corned beef into the potato and onion mixture, give the pan a good shake and pop the skillet into the preheated oven.
  • After 20 minutes, using an oven glove, give the mix a good stir and check the potatoes & beef. This will probably require another 10-15 minutes.
    When the corned beef hash is cooked through, using an oven glove, remove the hot pan from the oven and place on a heat proof surface, or on a folded kitchen or oven cloth. Place a folded oven or kitchen cloth over the handle of the hot pan until the pan is safe to handle.
  • Serve on it's own, or with poached or fried eggs- we like ours with over-easy eggs.

Notes

Note 1.  Use a firm, whote potato like a Yukon Gold.  Also, leaving the skin on adds texture and the added nutrients from the skin.  Peel the potatoes if you like.

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