Tex's Corned Beef 'Tator Hash 🐮. Guy gets a corned beef hash recipe that has been the chef's lifelong quest. This video is part of Diners, Drive-Ins, and Dives, hosted by Guy Fieri. Corned Beef Hash Recipe / Method.
Corned Beef Hash – The most amazing no-fuss hash with roasted potatoes for that extra crispness. And of course I'll be taking full advantage of our corned beef leftovers in this epic hash. Now the secret to this hash is roasting the potatoes first – that way they get that amazing crusty crispness in a shorter. You can have Tex's Corned Beef 'Tator Hash 🐮 using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Tex's Corned Beef 'Tator Hash 🐮
- Prepare 3 of large potatoes (use a fluffy potato like Maris Piper).
- Prepare 200 grams (9 ounces) of tinned corned beef.
- You need 2 tbsp of oil for pan frying.
- You need 1 of large onion, sliced.
- You need 600 ml of hot water.
- Prepare 1 1/2 tbsp of Worcestershire sauce.
- It’s 1-2 of beef OXO stock cubes.
- You need of sea salt and freshly ground black pepper to season.
Corned beef hash is a dish that begins with corned beef, a type of beef brisket that has been specially preserved, and combines it with onions, potatoes, and spices. Brisket is often a tough cut of meat and is usually slow roasted or cooked in a slow cooker over a matter of several hours. Recipe courtesy of Crown Decorative Products Ltd. Heat the oil in a medium skillet over high heat.
Tex's Corned Beef 'Tator Hash 🐮 instructions
- Peel the potatoes and start frying your onions on a medium-low heat in a stockpot. After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts. Cook until the onions begin to brown, without being too soft. Tip: corned beef is much easier to slice when it's been kept in the fridge.
- Cube the potatoes to about ½ to ¾ of an inch, chop the remaining corned beef and add to the pan. Add the hot water. There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan.
- Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes. Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally.
- Season and stir well (remove the potato skins if using). Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire. Reduce, uncovered, on a medium-low heat, for 10-15 minutes, stirring occasionally.
- When the hash is thick with a little gravy. Remove from the heat and leave to cool, uncovered, and thicken a little more. Reheat when ready to serve in.
- Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread.
- Leftovers can be frozen easily in a food container and heated at a later date. This also makes a great pie filling. Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown….
- …see recipe in my profile (Tex's Meat and 'Tator Pie).
I made a corned beef brisket on Sunday I had more than half of it left and my hubby asked for me to make corned beef hash. I never made it much less ate it before so I came on allrecipes in search of. Moist corned beef means moist corned beef hash. How to Make a Corned Beef Hash. I've always proudly been a big breakfast kind of guy.