Corned Beef Hash – a delicious combination of tender shredded corned beef, potatoes, onions, and pan braised cabbage wedges.
Although we are not even remotely Irish, corned beef is something we enjoy very much. I prepare it every year when the grocery stores start offering them for sale. So far, I have already shared a slow cooker version and a roasted version. This time, I needed a different recipe and I got my inspiration two weeks ago when Ro-Ri San brought me to an Irish pub that had recently opened not too far from where we lived.
The first thing that caught my eye on their breakfast/brunch menu was Corned Beef Hash served with poached eggs and marbled rye bread. It looked was just the thing I wanted for brunch. It looked so good and it tasted even better! I knew I had to replicate it at home for the boys.
The next weekend, I picked up a point cut corned beef from the grocery store. I usually prefer flat cut corned beef but I figured point cut would work since it would be shredded anyway. To do that quickly, I decided to cook the corned beef in a pressure cooker. It took an hour and the beef was beautifully tender and very easy to shred. First part of the work done and it was easy!
Then it was just cooking the potatoes and onions in a cast iron skillet. Mix in the shredded corned beef and our Corned Beef Hash is ready.
Since I was serving this Corned Beef Hash for dinner, I decided to pair it with pan braised cabbage wedges like the one I prepared in this Roasted Corned Beef and Cabbage last year. If you are doing a rehash of left over corned beef for breakfast, you can serve it with poached or over easy eggs. It is delicious either way.
- 3 lbs (1.4 kg) flat or point cut corned beef brisket
- 4 tbsp vegetable oil
- 6 medium sized potatoes, peeled and cubed
- 1 onion, cubed
- 1 tsp salt
- ¼ ground pepper
- 1 tsp mustard seeds
- 2 cloves garlic, minced
- ½ head (1 lb/450g) cabbage, cut into 4 wedges
- 1½ cup (360ml) water
- Rinse corned beef well with cold water and pat dry with paper towels. Trim off excess fat. Place in pressure cooker insert. Pour in 1 cup (240ml) water. Pressure cook on high for 1 hour.
- Remove cooked corned beef from pressure cooker insert. Shred corned beef with 2 forks. Set aside.
- Heat 2 tablespoon vegetable oil in a cast iron skillet. Add potatoes and allow it to brown, turning occasionally. This should take about 8 to10 minutes. Then, add onions and continue to cook for another 3 to 5 minutes.
- Add ½ teaspoon salt, ground pepper, and shredded corned beef. Stir to get everything well mixed, about 3 to 5 minutes.
- Heat vegetable oil in another pan on the stove. Add mustard seeds and allow them to pop. Then add minced garlic for 20 seconds followed by cabbage wedges. Allow them to sear for 1 to 2 minutes before flipping over to sear the other side.
- Add ½ cup (120ml) water and some ½ teaspoon salt (or to taste). Cover and allow cabbage to cook for 3 minutes. Turn off stove.
- Transfer cabbage to skillet or a separate serving platter. Served with marbled rye bread and Irish mustard or horseradish.
Here is my plate of Corned Beef Hash served with marbled rye bread and Lakeshore Strong Irish Mustard 7.7 oz. jar. It was so good! I hope you’ll give it a try.
Enjoy…..and have a wonderful day! 😎