{ corned beef + hash }

{ corned beef hash } DisplacedHousewife

corned beef + hash
{ it’s a two-fer }

I like meat. I don’t think that’s a secret. This little beauty happens to be one of my most favorite meat-centric meals of the year. It’s lingering right next to Thanksgiving turkey and flirting with Easter ham. I don’t quite understand why this is happening just once a year, do you? We need to work this into the rotation with more frequency. It’s super easy to make, it tastes amazing and the leftovers are heavenly. That’s really all there is to say about that.

I included the recipe for corned beef hash in this post because honestly, for me, that’s the whole point of cooking corned beef. You’re actually getting two meals here. Nothing makes me more excited. I feel like we just became better friends.

Some quick notes before we get started:

  • I made the oh-so-naïve mistake of only getting a small corned beef. I highly recommend (I almost demand) that you double this recipe. I want to eat corned beef in its’ many forms (With cabbage! As hash! In a sammie!) until I’m almost sick of it. Similar to how we feel about turkey after the holidays, but imagine pickled beef as the star of the show. Just how many meals can we morph corned beef into? The possibilities are endless. My little hunk of meat only whet my appetite for my Saint Patrick’s Day meal. And let’s be honest, I’m going to really overdo it next time. I’m talking all-out, button-busting gluttony. I can’t wait.
  • If you do double the recipe, make sure your equipment can handle the extra load. I don’t believe my slow cooker could unless I cut back on the veggies (gasp!). Maybe we could throw together a tray of roast veggies for the next-day hash? Something to think about.
  • I used the spice pack that came with the corned beef. If you want to get crafty and make your own, go for it. Click here to see what you might shove in this mix. If you’re like me, you’ll be positively delighted that they slipped the pickling spices in with the meat.  If your meat doesn’t come with a spice pack, and you don’t want to make your own, you can buy ready-made pickling spice at the store.
  • You could go SUPER old-school legit and brine your beef. You’ll need at least a ten-day lead-time on Saint Patrick’s Day. Honestly, I can’t be bothered. But I am totally jazzed and in awe if you can. Here’s a primer on DIY’ing this thing. I want a full report if this is the path you take.
  • I like to add lots of carrots and potatoes to my corned beef mix. Feel free to cut back on the veggies if that’s not the point for you. Although I wouldn’t recommend adding any more than the recipe calls for. If you’re carrot and potato crazy like me, the specified amount will more than satisfy your starch needs, I promise.
  • I give directions to cook this in your slow cooker because I can put everything together in the morning and forget about it until evening. However, this is super easy to do in the oven…a quick Google search will give you the instructions for that.
  • You could have the hash for breakfast the next day or, if I might recommend, this is the ultimate breakfast-for-dinner meal. Just sayin’.

{ corned beef + cabbage } DisplacedHousewife

{ corned beef + cabbage }

Serves 4

INGREDIENTS

For the Corned Beef + Cabbage

  • 3 pounds corned beef brisket (total bag weight, with liquid, was 4.1 pounds)
  • 2-3 tablespoons pickling spice
  • 2 pounds large carrots, peeled and cut in two-inch chunks
  • 1 1/2 pound large fingerling potatoes, cut in half
  • 1 onion, peeled and cut into wedges
  • 1 head green cabbage, cut into wedges
  • 1 pint delicious beer (I used Firestone’s Double Jack…go for something full-bodied)
  • Salt and pepper to taste

For the Hash

  • 1/2 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • Eggs, 1-2 eggs per person

To Serve

  • Rye Bread
  • Grainy brown mustard (my choice, pick your favorite)
  • Horseradish for leftover sammies (if you have leftovers)

INSTRUCTIONS

  1. Place the corned beef in your slow cooker.
  2. Pour the spices and the pint of beer over the brisket. If necessary, add some water so that your meat is almost, but not quite, covered. Give a couple of heavy grinds of the pepper mill. I would wait to add the salt until the meat is almost done in about 8 hours. You don’t know how heavily seasoned this guy is and you don’t want to turn him into a salt lick.
  3. Cover with the lid and cook on high for 6 hours. Forget about it. Go get a keg of Irish beer and work on dying it green. That should keep you busy.
  4. After 6 hours, add the onions, carrots and potatoes, in that order, on top of the meat. Cover and continue to cook on high for 1 more hour.
  5. At this point, add the quartered cabbage. My cooker was getting pretty crowded at this point. I just sort of shoved it in there and made it work.
  6. Cook for 1 more hour on high (for a total of 8 hours).
  7. At this point, the meat should yield to the touch of your fork. Does it? Good. It’s done. Taste the meat. Drink the broth. Does it need a sprinkling of salt? A brush more of pepper? Now’s the time for the final flourish, you’re about to strap on the feedbag.
  8. Thinly slice the meat. Take a couple of bites for yourself. It’s yummy, isn’t it?
  9. Shove everything on a platter with some freshly toasted rye on the side and you’re done. Grab some of that green beer, put on your fat pants, tuck a napkin under your chin and have at it. This isn’t a time for glamour…this is a salt-of-the-earth moment. Run with it.
{ corned beef hash }
  1. Chop up all of your leftovers (meat, onion, carrots, cabbage and potatoes) in a medium dice. You’re thanking me for all those extra carrots and potatoes aren’t you?
  2. Heat a large, non-stick skillet over medium-high heat.
  3. Add the olive oil and butter to your skillet. Once melted, swish them around the pan a bit.
  4. Add your diced corned beef and veggies to the pan. Using the back of a spatula press the mixture down into the pan. Set your timer for 5 minutes.
  5. About 5 minutes in, check the bottom of your hash. Don’t be shy. Is a nice golden crust forming? Is it getting too dark? Maybe your medium-high is hotter than mine. I don’t know, I really wish I was there to test this with you. If it looks nice and tan already, move on to Step 7. Otherwise, set your timer for 5 more minutes and move onto Step 6.
  6. Meanwhile, melt the butter and olive oil over medium heat in another skillet. Crack your egg(s) in there and cook until your desired doneness. I personally prefer a runny yolk with hash…but that’s your call.
  7. After the 5-10 minutes, flip your hash over. It doesn’t have to be perfect…you could flip it over in quarters if it’s easier. You’re not being tested on this so don’t sweat it if it doesn’t flip perfectly. Just make sure you have some nice crust action happening.
  8. Cook the backside, checking after 5 minutes like before, until it’s nice and tan as well. This should take between 5-10 minutes.
  9. Throw some of that rye toast in your toaster and get it all golden and then slather with copious amounts of butter. Your skin is going to be luminous in the morning. You’re welcome.
  10. Now, it’s time for your breakfast-for-dinner sundae. Put the toast on the bottom. Place a nice wedge of hash on there and then slide the egg on top. Grab a knife and fork and have at it.
  11. Boom.
{ on my mind }
  • This post is a little early into corned beef season. That’s right, season. But I was kind of hoping that we could take this for a test run before the actually holiday. You heard me, holiday. If you’re Irish and excited raise your hand. That’s what I thought. There’s a lot of us. Grab some sunscreen and a Guinness and keep reading.
  • Any small-town dwellers out there? I’m having small-town-living-itis. I know as soon as summer comes I will be oh-so-happy planting my garden and picking strawberries that it will renew my love for this one-horse town. But right now, I’ve been looking at real estate elsewhere. Everywhere. Like cities. Big cities. I want soot. I want grit. I want attitude. Do you ever feel like this? Where would you go?
  • Goop did a feature on slow cooker recipes. I suddenly feel very chic.
  • I’m obsessed with this cake…I want to make it into mini cupcakes for my friend’s birthday. What do we think about that? Take the time to watch the video…I think you’ll be pretty excited too.
  • This lovely website featured my double chocolate + salted muffins. So nice. Needed that…thanks ALifeWellConsumed.com.
  • This little lady at TheCookbookDiva.com included my whoopee pies in an awesome list of sweets.  Thanks darlin’…I appreciate it. Please check out both of their sites and share the love.
  • Saveur Food Blogs 2015 is now accepting nominations. I hope you’ll consider a quick hop over there to nominate DisplacedHousewife. This is shameless self-promotion…but it’s fun, right? We’ll celebrate with cookies + booze. It’ll be a hoot.
  • Watch this when you have a bit of time. Grab a box of tissues and kick the kids out of the room (if they’re little). What are we going to do about this?
  • I married my blondies + brownies in the most beautiful ceremonial concoction of obey gooey goodness. Working on that blog post next. Have an awesome day lovies!! xo

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6 Comments

  • Jen L | Tartine and Apron Strings 2015/03/05 at 4:30 PM

    Hallelujah! Amazing grace! This is absolutely heavenly! Corned beef (not from the can) is absolutely delicious! And I am 100% sure your version is awesome! Bookmarking…

    Reply
    • DisplacedHousewife 2015/03/05 at 5:47 PM

      Sweet Jen! Let me know if you make it (or share your recipe)!! #definitelynotfromthecan xx

      Reply
  • DisplacedHousewife 2015/03/05 at 4:21 PM

    Jessica — I knew we were kindred spirits!! Love the corned beef sammie…I don’t know if I can wait until St. Paddy’s!! xx

    Reply
  • DisplacedHousewife 2015/03/05 at 4:19 PM

    Hi Anna — you’re welcome!! I hope you make hash this year. :) #itreallyisthebestpart

    Reply
  • Jessica | A Happy Food Dance 2015/03/05 at 3:28 PM

    Hells yes to the trial run of corned beef! I did this for Thanksgiving and by the actual day, I didn’t even want to eat the turkey – opps! But the 20 previous days were gloriously filled with turkey everything. Nothing beats a corned beef sandwich too, with a dollop of stone ground mustard and sauerkraut. Mmmmm!

    Reply
  • anna@icyvioletskitchen 2015/03/05 at 6:12 AM

    oh yum! i love, love, love corned beef on st patricks but i have never made my own hash! thanks for the twofer!

    Reply

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