Homemade Corned Beef Hash
After having successfully cooked corned beef hash, I wanted to try my hand at corned beef hash. Looking at other recipes online, I threw a bunch of them together and a couple personal touches to make a very tasty first attempt. Here are the core ingredients and basic steps I used to make it. I am happy to add this to my list of breakfasts that I can make!
Homemade Corned Beef Hash:
Serves 8 to 10 people.
Cook up a batch of Pre-seasoned corned beef in advance and shred 3 to 4 cups of it. (Can take 2.5 to 3 hours)
4 peeled and diced red potatoes.
One-half onion diced.
4 cloves of garlic, finely chopped.
2 tbsp oil/butter
fresh ground pepper
One-half Teaspoon ground cayenne Pepper
1 Cup of beef broth
One teaspoon hot sauce of your choice.
In a large skillet, combine four cloves of finely chopped garlic, one- half diced onions and 2 tbsp of oil or butter, at medium high.
Saute until onions begin to brown.
Add, 4 peeled and diced potatoes, 3 to 4 cups of shredded Corned beef, and one cup of beef broth.
When the broth begins to come to a boil, stir and add fresh ground pepper, one-half teaspoon of cayenne pepper, and optionally one teaspoon of hot sauce (habanero is preferable) and salt if required.
Cover and Stir occasionally until potatoes are firm but soft, and all beef broth has simmered off.
Homemade Corned Beef Hash:
Serves 8 to 10 people.
Cook up a batch of Pre-seasoned corned beef in advance and shred 3 to 4 cups of it. (Can take 2.5 to 3 hours)
4 peeled and diced red potatoes.
One-half onion diced.
4 cloves of garlic, finely chopped.
2 tbsp oil/butter
fresh ground pepper
One-half Teaspoon ground cayenne Pepper
1 Cup of beef broth
One teaspoon hot sauce of your choice.
In a large skillet, combine four cloves of finely chopped garlic, one- half diced onions and 2 tbsp of oil or butter, at medium high.
Saute until onions begin to brown.
Add, 4 peeled and diced potatoes, 3 to 4 cups of shredded Corned beef, and one cup of beef broth.
When the broth begins to come to a boil, stir and add fresh ground pepper, one-half teaspoon of cayenne pepper, and optionally one teaspoon of hot sauce (habanero is preferable) and salt if required.
Cover and Stir occasionally until potatoes are firm but soft, and all beef broth has simmered off.