Corned Beef Hash

Delicious and added Mama Lil’s Peppadew peppers and topped with thin sliced green onions. Would like to make again and add a bit of kale. Topped with sunny side up egg.

This recipe does not state whether the corned beef should be cooked in advance. I believe it’s meant to be assumed, though when I began to look at other recipes because I was not sure, all the other days the beef needs to be boiled until tender first.

Loved it. Cheated and used frozen cubed hash brown potatoes, got them slightly brown and then added onions, pepper (not sweet, mild hot) and corned beef. All cut approximately same size. Got it nice and crispy, made two sunny side up eggs, put on top. For my taste need a couple of dashes two of Cholula hot sauce. Perfect

Diced carrots would help. Agree with DeGust and Janet: too chunky - mush it up!

Made this exactly as described. Served with black beans and feta cheeses. Delicious & Nutritious!

It was not that good and not worth the effort. I followed the recipe exactly. Maybe it makes a difference in whether the corned beef is boiled or baked. Mine was baked. It just was too dry.

I’m sure it’s tasty, but it’s just too refined, too chunky and too pretty for me to think of it as hash. It simply looks like arranged home fries, chopped corned beef and an egg. My extensive experience with hash tells me that it is a hodgepodge, a jumble staring a meat. The supporting ingredients are mushed in so the texture is more like refried beans. You may detect a chunk here and there but it stands out against a soft, creamy background.

I like to add some chopped cabbage. Let the cabbage get browned. It adds a lot to the hash, and it's good for you too.

I have liked corn beef hash over the decades but when preparing it, I always tried to ensure that the potatoes were not soft cube, but prepared in a way that ensured they would be both relatively crispy And oil free. Much better way to go, IMHO.

Good basic recipe but needs a couple healthy splashes of Worcestershire Sauce to make it perfect.

I like to include sliced leek use a softer potato so that it is more mixed.

I like corned beef hash a little more cooked. In restaurants, I'll ask for it "well-done." I saw a friend do this, tried it and liked it. Recently, one restaurant served it covered with swiss cheese, in case the hit on your health was not severe enough without it.

I lived in New England, Massachusetts and Rhode Island and never saw corned beef hash in bite size pieces. Always put leftover through the “grinder” and fried them in patties. Great frozen too.. Just pop a poached egg on top.

I love this modified - make your hash of white potatoes, sweet potatoes, beets (any color) - otherwise follow the recipe. The sweet potatoes take less time to cook and are quick to burn so add them half-way through. In some parts of the midwest this is known as Red Flannel Hash.

I remember an old article in Cooks Illustrated that subbed cream for the water. Made for a richer potato to offset the salty, tangy meat. I’ll try that again…