Maya, on Aug 31st and Karen on Sept 15th requested recipes for corned beef hash. I got the impression their query wasn't really answered to their satisfaction.
I made corned beef hash last night and my "recipe" is below. I'd just like to remind Maya and Karen that hash is, well, HASH. That is, there really is no set recipe--it's meant to use up odds and ends and varies according to the materials handy and the inclination of the cook. I think that's why no one could really answer you.
So, the recipe below is a base for you to work from. Be creative, and don't be afraid to change things--that's what makes cooking fun.
P.S. I season my hash heavily, otherwise I find it bland. You may want to cut the amount of seasoning back for your tastes.
CORNED BEEF HASH (4 Servings)
1 lb. Corned Beef (about 2 cups, chopped)
1-1/2 lbs. Cooked Potatoes (about 4-5 med-small, or about 3 cups, diced)
3 Celery Stalks, chopped
1 Onion, chopped
2 tbsp. Oil or Butter
1 tbsp. Worcestershire Sauce
1-1/2 tsp. Dry Mustard Powder (Coleman's or Keen's or whatever you can get)
1-1/2 tsp. Paprika
1 tsp. ground Black Pepper
1/4 tsp. Salt
1/2 cup Water or Beef Stock
Saute onions and celery in oil/butter until soft and onions have caramelized slightly. Add water/stock and seasonings and stir well. Stir this mixture well with the diced potatoes and chopped corned beef. Place mixture into a greased baking dish and bake, uncovered, at 400F for 30 minutes. Served topped with poached or fried eggs (yolks should be runny) and vegetables on the side.
- Corned beef brisket, brisket ends (which delis often package and sell cheap) or canned corned beef all work. If using brisket or brisket ends, simmer in water ahead of time with a few bay leaves for about 2 hours, or until very tender. If using canned corned beef, get a good quality brand like Hereford, from Brazil. I've tried cheaper brands, and they're very fatty, gristly, and have no flavour.
- If cooking potatoes for hash, boil them ahead of time. Cook them whole and unpeeled in salted water for about 30-40 minutes, or until tender all the way through. I cook them whole and with the peel on because: I like the peel; and more of the nutrition is preserved.
- Some people like to fry the hash as a cake or cakes, frying it in lard until crispy. The potatoes are delicious that way, but I don't really have the patience, and this recipe won't hold together very well unless all the ingredients are chopped very fine.