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91% would make again

Corned Beef Hash

Tasty Team
June 10, 2019
Total Time

20 hr

20 hr

Prep Time

2 hr

2 hr

Cook Time

4 hr

4 hr

Corned Beef Hash
Total Time

20 hr

20 hr

Prep Time

2 hr

2 hr

Cook Time

4 hr

4 hr

Ingredients

for 4 servings

  • 2 qt water (1.8 L)
  • 2 cups kosher salt (480 g)
  • 1 cup brown sugar (220 g)
  • 2 teaspoons pink curing salt
  • 5 cloves garlic, crushed
  • 1 fresh ginger, 2 in (5 cm) piece, sliced
  • 1 cinnamon stick, broken into pieces
  • 3 bay leaves, crumbled
  • 1 tablespoon mustard seed
  • 1 tablespoon black peppercorn
  • 8 whole allspice berries
  • 12 juniper berries
  • 8 whole cloves
  • 2 lb ice (910 g)
  • 5 lb beef brisket (2.2 kg), trimmed
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 large carrots, chopped
  • ginger beer, 2 bottles
  • dark extra-stout beer, 2 bottles
  • 1 tablespoon unsalted butter
  • 2 lb russet potato (910 g), peeled and small-diced
  • 1 medium yellow onion, diced
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 lb corned beef (455 g), diced into 1/4in (6 mm) in pieces
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 tablespoon worcestershire sauce
  • 4 large eggs, fried sunny-side up
  • fresh chive, for garnish, thinly sliced

Preparation

  1. In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  2. Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  3. Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5–7 days, flipping once a day.
  4. Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½–3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  5. Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
  6. Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
  7. Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1–2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
  8. Serve the hash with the eggs and garnish with chives.
  9. Enjoy!

Ingredients

for 4 servings

  • 2 qt water (1.8 L)
  • 2 cups kosher salt (480 g)
  • 1 cup brown sugar (220 g)
  • 2 teaspoons pink curing salt
  • 5 cloves garlic, crushed
  • 1 fresh ginger, 2 in (5 cm) piece, sliced
  • 1 cinnamon stick, broken into pieces
  • 3 bay leaves, crumbled
  • 1 tablespoon mustard seed
  • 1 tablespoon black peppercorn
  • 8 whole allspice berries
  • 12 juniper berries
  • 8 whole cloves
  • 2 lb ice (910 g)
  • 5 lb beef brisket (2.2 kg), trimmed
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 large carrots, chopped
  • ginger beer, 2 bottles
  • dark extra-stout beer, 2 bottles
  • 1 tablespoon unsalted butter
  • 2 lb russet potato (910 g), peeled and small-diced
  • 1 medium yellow onion, diced
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 lb corned beef (455 g), diced into 1/4in (6 mm) in pieces
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 tablespoon worcestershire sauce
  • 4 large eggs, fried sunny-side up
  • fresh chive, for garnish, thinly sliced

Preparation

  1. In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  2. Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  3. Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5–7 days, flipping once a day.
  4. Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½–3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  5. Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
  6. Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
  7. Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1–2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
  8. Serve the hash with the eggs and garnish with chives.
  9. Enjoy!
Corned Beef Hash

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