With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
4
Ready In:
45 Minutes
Prep Time:
15 Minutes + Cooking Time for Potatoes
Good For:
Breakfast, Brunch
Corned Beef Hash
Ingredients
2 cups Cooked Corned Beef, Chopped Small
3 Medium Yukon Gold Potatoes
½ stick Butter
¾ cup White Onion, Chopped Small
½ cup Red Bell Pepper, Diced ¼”
½ cup Celery, Diced ¼”
2 teaspoons Dry Mustard
½ teaspoon Granulated Garlic
Pinch Thyme
¼ cup Beef Broth
To Taste Salt & Pepper
Step 1
Cook Yukon gold potatoes (whole) until fully cooked. You can do this by roasting a 375F for 45 to 60 minutes, simmering in water (approximately 20 to 25 minutes), or, microwaving them approximately 8 to 10 minutes for the 3 combined at once.
Step 2
Cool the potatoes and dice into 3/8” to ½” pieces.
Step 3
In a large size sauté pan over medium heat, sauté onions, peppers and celery in the butter until softened. (About 3 to 5 minutes).
Step 4
To the sautéed onion mixture, add the potatoes, corned beef and all of the remaining ingredients with the exception of the beef broth.
Step 5
Continue to pan-fry this combined mixture on medium heat to brown the underside of the hash mixture (about 5 to 8 minutes), then turn the mixture over to brown the opposite side.
Step 6
Continue to pan-fry turning the mixture over and over, chopping / hashing the mixture occasionally.
Step 7
When the mixtures ingredients are evenly browned, add the beef broth to moisten the hash and season with salt and pepper to taste.
Step 8
Corned beef is traditionally served with a poached or fried egg on top of each mounded portion.
Step 1
Cook Yukon gold potatoes (whole) until fully cooked. You can do this by roasting a 375F for 45 to 60 minutes, simmering in water (approximately 20 to 25 minutes), or, microwaving them approximately 8 to 10 minutes for the 3 combined at once.
Step 2
Cool the potatoes and dice into 3/8” to ½” pieces.
Step 3
In a large size sauté pan over medium heat, sauté onions, peppers and celery in the butter until softened. (About 3 to 5 minutes).
Step 4
To the sautéed onion mixture, add the potatoes, corned beef and all of the remaining ingredients with the exception of the beef broth.
Step 5
Continue to pan-fry this combined mixture on medium heat to brown the underside of the hash mixture (about 5 to 8 minutes), then turn the mixture over to brown the opposite side.
Step 6
Continue to pan-fry turning the mixture over and over, chopping / hashing the mixture occasionally.
Step 7
When the mixtures ingredients are evenly browned, add the beef broth to moisten the hash and season with salt and pepper to taste.
Step 8
Corned beef is traditionally served with a poached or fried egg on top of each mounded portion.
A Little Story About This Dish…
It’s hard to find a breakfast spot that makes a genuine Corned Beef Hash. And a good one at that.
Our recipe is the real deal. Full of tasty corned beef, Yukon gold potatoes and all the ingredients that make an exceptionally good has recipe.
This recipe also freezes very well so don’t be afraid to make extra so that you can enjoy it whenever the mood strikes.
Small, zip lock sandwich bags make a good choice for your freezer storage.
Key Ingredients:
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