If you grew up in the 60’s and 70’s like I did, you probably remember some of your meals coming from cans. Back then we had some canned “convenience foods” that by today’s standards would be… well… sub-standard. Such wonderful offerings as Dinty Moore Beef Stew, La Choy Beef Chow Mein, Chef Boyardee Ravioli, VanCamp’s Beanee Weenee… and of course Armour Corned Beef Hash.
On nights when Mom wasn’t home or she just didn’t have time to cook, we opened cans. Quite often it was cans of Campbell’s Tomato Soup to go along with our grilled cheese sandwiches (or Chicken Noodle with PB&J), sometimes it was cans of tuna so my big sister could make her famous Tuna Noodle casserole (about the only thing she knew how to make aside from chocolate chip cookies) — but once in a while it was a so-called “complete meal in a can” that we would dutifully eat with our slices of Wonder Bread and Parkay margarine.
Although I like to reminisce about those childhood canned meals, I certainly don’t miss them — and I probably wouldn’t go out and buy those product for my own pantry (unless of course the Zombie Apocalypse occurs and then all rules are off!)
Of all the canned meals I grew up with, about the only one I still enjoy every so often is Corned Beef Hash. Maybe because my Dad liked the stuff and would make it for us topped with perfectly poached eggs (actually I think what he really liked was the poached eggs, which he would always order when eating breakfast at a restaurant.) So when the notion hits me, and I’m yearning for the old time breakfast staple, I’ll pick up a can; fry it up in the old skillet, top it with some poached eggs and dine on that perennial favorite.
Even better though, is when I have the time and ingredients to make my own Corned Beef Hash from scratch. I’ve made it using canned corned beef (not so great) and I’ve purchased deli corned beef (pricey and usually tough) — but the absolute best home made Corned Beef Hash comes the day after St Patrick’s Day when I have freshly made corned beef leftovers (is that an oxymoron?). So below is my take on Corned Beef Hash un-canned and I hope you have an opportunity to make it next time you put that brisket in your slow cooker.
Dan’s Corned Beef Hash un-canned
Prep time: 20 minutes
Cook time: 40 minutes (including potato cook time)
Makes: 4-6 servings
1 1/2 lbs. Potatoes – peeled, cut, cooked, cooled and chopped
1 lb. Cooked Corned Beef (preferably freshly made) – chopped
2 TBSP Butter
2 TBSP Olive Oil
1 large Yellow Onion – peeled and diced
3 cloves Garlic – minced
1 cup Corned Beef cooking liquid (or beef broth)
1 TBSP Sweet Paprika
Salt and Freshly Ground Black Pepper – to taste
Poached or Fried Eggs for serving (optional)
1. Peel potatoes and cut into uniform sized pieces. Place in a large pot, cover with water, add 1 tsp salt and bring to a boil. Cook until just tender but still firm enough to hold shape about 15 minutes. Drain and allow to cool enough to handle. Chop/dice potatoes into small pieces. (Note: you can use leftover boiled potatoes if available.)
2. Meanwhile in a large skillet over medium-high heat, melt butter and oil together, add diced onions and minced garlic – spread evenly and cook until garlic begins to brown and onions are translucent about 3 – 5 minutes. Add chopped corned beef to skillet along with paprika and one cup beef cooking liquid – stir into onions/garlic. Cook until any fat on corned beef begins to melt about 5 more minutes.
3. Add chopped potatoes and stir to combine with beef/onion mixture. Press hash down to cover entire bottom of skillet and allow to cook undisturbed for 10 minutes while liquid cooks off and hash begins to brown on bottom.
4. Using a spatula flip sections of the hash over, season with salt and pepper, press down again and allow to brown for another 5 minutes. Flip sections one more time with spatula – don’t press down and cook for another 5 – 10 minutes until a crust forms on bottom.
5. If serving with eggs, poach or fry eggs during the last 5 – 10 minutes of cooking.
6. To serve lift a portion of hash from skillet and turn over on plate so crusty side is up. Top hash with 1 or 2 cooked eggs (optional) and serve.
There you have it, my take on Corned Beef Hash un-Canned. This tastes so much better than the canned variety and is most likely better for you. Although my Dad was a master at making poached eggs, I find it difficult (maybe because I’m easily distracted and tend to over or under cook them) so I usually serve the hash topped with fried eggs over-easy and a few shakes of red hot sauce on top. I also like a good whole grain toast with mine. You could also try making this hash with 1/2 regular and 1/2 sweet potatoes (just know that sweet potatoes cook faster than regular potatoes, so adjust the cooking time accordingly). We have even made this hash for dinner and paired it with a green salad or steamed broccoli. I hope you give it a try… and let me know how it comes out.
Until next time remember, “The Sauce Makes the Difference!”