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Here’s a delicious recipe for Corned Beef Hash with a flavorful mix of onion, red pepper, corned beef, green onion, parsley, smoked paprika, garlic powder, and seasoned salt.

This classic recipe for a delectable corned beef hash pays homage to my friend and former boss Louie Elias From Elias Deli who owned the best deli in my home town. Louie served up the most delicious foods including corned beef and pastrami sandwiches. One of his secret signature dishes that he made was corned beef hash. It was the BEST! He also made this sandwich called a Darby. It was made with pastrami, cheese, coleslaw and Russian dressing on grilled rye bread. I can’t even express how good it was. You can get the recipe for this delectable sandwich here: The Ultimate Russian Dressing for a Classic Reuben Sandwich.

Corned beef hash is a hearty potato dish made with pieces of corned beef, peppers, and onions all fried together. It is so satisfying and filling to say the least!. Great to serve for a brunch, breakfast, lunch or even a great side dish for dinner. I love to serve it with Gram Gram’s Sauce.

what is corned beef

Corned beef is a type of cured beef that is typically made from brisket, a cut of beef. The term “corned” refers to the process of curing the meat with “corns” or grains of coarse salt. The beef is soaked in a brine solution containing salt, sugar, and various seasonings, including coriander, peppercorns, and cloves. This curing process helps preserve the meat and imparts a distinctive flavour.

Where to find corned beef

You will be able to find corned beef with the sliced packaged deli meats in the grocery store. I like to get my corned beef from the deli counter. I had the deli clerk slice me 2 thick slices of corned beef. A perfect size for dicing the corned beef.

spuds are important!

The main ingredient for Corned Beef Hash is using the right potatoes. I love to use Yukon Gold Potatoes. They are so flavourful and give off a beautiful golden hue to the dish. In my opinion, they are the best potatoes to use for most dishes. The process for preparing the potatoes for the corned beef hash will be: boiling the potatoes until al-dente, cool completely, then slice them into 1/4 inch slices. A note: if you don’t like the potato skin you can add a peeling step before slicing if you desire.

Preparing your Potatoes:

You will need to prepare your potatoes for the dish. You are going to need to pre-boil your potatoes until al dente or just done.

The exact time it takes to boil Yukon Gold potatoes until they are al dente can depend on various factors, including the size of the potato pieces and the altitude of your location. However, as a general guideline, boiling Yukon Gold potatoes until they are al dente typically takes about 10 to 15 minutes.

Here’s a step-by-step guide:

Preparation:
- Wash and scrub the Yukon Gold potatoes to remove any dirt. You can peel them if you prefer or leave the skin on for added texture and flavor.
Cutting:
- Cut the potatoes into evenly sized pieces. This ensures that they cook uniformly.
Boiling:
- Place the potato pieces in a pot of cold, salted water. Use enough water to cover the potatoes.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook the potatoes until they are just fork-tender. Check for doneness by inserting a fork into a potato piece; it should offer some resistance but not be too hard.
- The total boiling time for Yukon Gold potatoes to achieve an al dente texture is typically around 10 to 15 minutes, depending on the size of the potato pieces.
Testing for Doneness:
- Periodically test the potatoes for doneness by piercing them with a fork. Once they reach the desired al dente texture, remove them from the heat.
Draining:
- Drain the potatoes in a colander to remove excess water. Ideally you want to cool the potatoes completely before slicing.

spice it up!

Spices play a key role in bringing this corned beef hash recipe together. Think smoky and salty flavours to kick up the taste of the potatoes and to enhance the flavour of the corned beef. Oh goodness it is so darn good. Here are the spices that you will need to make this dish epic:

Granulated Garlic
Onion Powder
Smoked Paprika *Very important
All purpose spice: Old Bay Seasoning

ingredients:

2 thick slices of corned beef, diced
6-8 medium-sized Yukon potatoes
1 large onion, finely chopped
1 red bell pepper, diced
2 green onions, chopped
2 tbsp. fresh parsley, chopped
1 tbsp. smoked paprika
1 tbsp. garlic powder
2 teaspoon seasoned salt
Salt and black pepper to taste
2 tbsp. butter
2-3 tablespoons cooking oil (vegetable or olive oil)

directions:

Boil Potatoes:
- In a pot of salted water, boil the diced potatoes until they are just tender 10-15 minutes. They should be slightly firm when pierced with a knife. Drain and set aside.
- Once the potatoes are cooled, slice them in 1/4 inch slices.
Sauté Vegetables:
- In a large skillet, heat the cooking oil and butter over medium heat. Add the corned beef, chopped onion, red bell pepper, green onions and parsley. Sauté until softened and slightly caramelized approximately 3 minutes.
Add Potatoes:
- Incorporate the boiled diced potatoes into the skillet. Allow them to cook with the other ingredients, turning occasionally to achieve a golden brown colour.
Seasoning:
- Sprinkle smoked paprika, garlic powder, seasoned salt, salt, and black pepper over the mixture. Adjust seasoning to taste. Stir well to evenly distribute the flavours.
Serve:
- Once everything is well-cooked and flavourful, serve the corned beef hash hot. It pairs well with a fried or poached egg on top, and you can also serve it with toast or crusty bread.

let's make it together!