Country Corned Beef Hash

Have you ever been to a restaurant and see an item on the menu and you know for sure that you’ll love, so you order it and after one bite, you realize there must be a better version of it out there somewhere?

That is what happens to me every time I order corned beef hash at a diner. It never meets my expectations.
All the ingredients are ground into a paste-like, and I am sure it came from a can. I have learned never to order it.

My husband loves corned beef and also shares my belief that corned beef hash should be great, never stops trying. When he sees it on a menu, he orders it every time knowing he will be disappointed. Something has to be said for the dreamers.

My ideal corned beef hash would have layers of flavors and textures. The corned beef and potatoes would be in large pieces, and there would be plenty of flavoring ingredients such as onion and red pepper, and bacon…yes, you heard me….bacon!

This morning I decided to try my hand at this dish.
I grabbed a leftover corned beef brisket from the refrigerator and a bag of yellow potatoes, and I was set to create my masterpiece.

The result was a savory, delicious dish that would stand out on any breakfast table. I added two sunny’side up eggs to the top of the hash and let the yolks coat the hash in a warm silky sauce.

To say that I was finally satisfied with a corned beef hash, was an understatement. I love this dish.
I hope the next time you see hash on a menu that you order french toast instead because now you have a recipe for the best corned beef you’ve ever tried.

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Country Corned Beef Hash

This is what Corned Beef Hash should be! The pieces of corned beef, bacon, and potatoes are cut in large pieces creating a hearty flavor layered dish.  If you like corned beef hash, then you will LOVE this recipe!

Course Breakfast

Cuisine American

Keyword Corned Beef Hash, dougbakes.com

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Doug Bakes Staff

Ingredients

• 7 small yellow potatoes, cut into 1/2″ pieces w/ skins on
• 1 1/2 cups onion, finely chopped
• 1 red pepper, finely chopped
• 4 to 5 cups cooked corned beef, cut into 1″ pieces
• 1/2 lb bacon, cut into 12″ pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In a large pot, boil potatoes until done, remove from the water and allow to drain.

In a large skillet, cook bacon until desired crispness.

Drain the bacon on a paper towel, but leave the bacon fat in the skillet.

To the skillet, add onions, and red pepper and cook until soft

add all ingredients back to the skillet and cook over medium heat for five minutes, stirring occasionally.

To serve: Arrange a large portion of hash in the center of a plate and top with two soft poached eggs.