You can add eggs or leave it out if you prefer. With just a few simple ingredients, you can create something so delicious and comforting that you’ll find yourself making corned beef hash more than once a year.

WHAT TO SERVE WITH CORNED BEEF HASH: EGGS!

You can’t have corned beef hash unless you have some eggs, right? There are two ways to incorporate eggs:

• In a separate pan, fry or poach a few eggs and serve them alongside your hash.

• Create a few nests in your corn beef pan and crack the eggs into them. Cover the pan for a few minutes to allow the whites to set before serving the eggs and hash together.

CORNED BEEF HASH

One of the most comforting food combinations is “corned beef and potatoes.” Any beef and potatoes will suffice as a comfort food (specially if there is gravy).

There is no gravy in the hash, but it is incredibly delicious. Even though this is a simple dish, the corned beef and sautéed onions add a lot of flavor.

Because I frequently make corned beef dishes, we enjoy this dish more than once a year.

Most people cook corned beef on St. Patrick’s Day, but it shouldn’t be the only time. It’s so versatile that you can enjoy it all year.

Whether you’re looking for a way to use up leftover corned beef and cabbage from St. Patrick’s Day dinner or you’re craving some beefy hash, this is the recipe for you.

I’ll show you how to make corned beef hash from scratch, from leftovers, and with eggs.

HOW LONG IS CORNED BEEF GOOD FOR?

Corned beef will keep in the refrigerator for 3-4 days if stored in an airtight container. Corned beef can also be frozen for 2-3 months.

Because you can make a large batch of this hash and freeze it in portion-sized plastic bags, it’s ideal for meal prep. Reheat in a large skillet until thoroughly warmed.

HOW DO YOU MAKE CORNED BEEF HASH CRISPY?

The key to making incredibly crispy corned beef hash is to resist the urge to stir the hash while it’s cooking in the pan and to keep the pan on medium-high heat.

Only move your corned beef hash when you’re ready to flip it over and crisp up the other side.

WHAT IS THE ORIGIN OF CORNED BEEF HASH?

Corned beef hash has been served for breakfast in the United States since the 18th century, and even earlier in Europe in parts of the United Kingdom.

It was a popular way to repurpose leftovers during WWII, when food was scarce, and it was quick and tasty.

INGREDIENTS YOU’LL NEED:

• Corned Beef: Make Corned Beef Hash with leftover corned beef! Corned beef is essentially brined beef brisket. I usually slow cook corned beef with cabbage, but I always buy a large enough corned beef to have leftovers! If you don’t have any leftovers, you can substitute ham or ask the deli to cut your corned beef a little thicker.

• Poached eggs: You can top this with a poached egg or add them directly to the pan and bake for a few minutes in the oven. (I usually bake them in the oven according to the recipe below because it’s easier)!

• Potatoes and onions: If you have leftover roasted potatoes from dinner, use them (even leftover mashed potatoes will work in this recipe). You can also use store-bought hash browned potatoes in a pinch.

HOW TO MAKE CORNED BEEF HASH?

It’s so simple! It comes together quickly because the corned beef and potatoes are already cooked before being added to the pan.

Simply sauté some onions in a hot skillet with chopped cooked potatoes and chopped cooked corned beef until everything is browned and crispy. So tasty!

HOW DO YOU KEEP CORNED BEEF HASH FROM STICKING TO THE PAN?

1. If it becomes too sticky, simply add a little more oil to the pan.

2. Cook in this manner for another 8 minutes, or until your potatoes and corned beef are browned and crispy on the bottom.

3. When the color turns brown, add water, cover with a lid, and let it steam for 2 to 3 minutes, or until the water evaporates.

LEFTOVER POTATOES TO MAKE CORNED BEEF HASH RECIPE

If you made corned beef with cabbage and potatoes recently, feel free to use any leftovers to make a hash.

Use leftover cooked potatoes in place of the microwaved russets. If desired, you can also add some chopped leftover cabbage.

After the potatoes have been thoroughly browned, add any leftovers and warm over medium heat. To bind it all together, add a few tablespoons of water to the skillet.

TIPS FOR MAKING CORNED BEEF HASH

• For flavor, add a splash of Worcestershire sauce, or cayenne pepper or red pepper flakes for heat.

• I recommend using a cast iron skillet because it conducts heat better and produces better results. If you don’t want to use butter in your skillet, you can use a nonstick skillet.

• Chop the potatoes evenly to ensure that they all finish cooking at the same time.

• For more flavor, add chopped peppers or sweet potatoes to this corned beef hash recipe.

• I’ve also successfully made this dish with regular beef brisket instead of corned beef. You can use any leftover beef from the night before, and season to taste. Remember that corned beef is typically a fatty cut, so leaner beef may taste different in a hash.

• If you’re making this in an oven-safe pan, crack a few eggs on top and place in the oven for 10-15 minutes, or until the eggs are cooked. If your skillet is not oven-safe, cook the eggs by placing a pot lid over the hash.

• Garnish your hash with fresh parsley, chives, or green onions.

Frequently Asked Questions

Why is the Corned Beef Hash Recipe

---

(1 votes, average: 5.00 out of 5)
Loading…

5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

The best no-fuss hash, with roasted potatoes for extra crispness. This is so delicious that you’ll want it all day, all year!

---

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups diced corned beef
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

FOR THE POTATOES

• 1 pound russet potatoes, diced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

---

Instructions

1. Preheat the oven to 400°F. Coat a baking sheet with nonstick spray or lightly oil it.
2. Arrange the potatoes on the prepared baking sheet in a single layer. Season with salt and pepper to taste after adding the olive oil, thyme, oregano, and basil. Toss gently to combine.
3. Bake for 18-20 minutes, or until golden brown and crisp; remove from oven and set aside.
4. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the garlic and onion to the skillet and cook, stirring frequently, until the onions are translucent, about 3-4 minutes.
5. Cook, stirring frequently, until the corned beef is slightly browned, about 3 minutes. Stir in the potatoes and Worcestershire for about 4-5 minutes, or until the potatoes are evenly browned; season with salt and pepper to taste.
6. Serve immediately, if desired garnished with parsley.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 252kcal
• Sugar: 4g
• Sodium: 790mg
• Fat: 11g
• Saturated Fat: 4g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 61mg

Keywords: Corned beef hash, best corned beef hash recipe, beef recipe, corned beef

Other recipes to try:

Corned Beef Hash With Cabbage and Carrots

Cheddar Corned Beef Hash with Eggs Recipe

Vegan Filipino Corned Beef Hash

This traditional Irish dish will undoubtedly be the highlight of your St. Patrick’s Day celebration! Make a warm, cheesy Reuben sandwich with it or serve it with cabbage.

Recommended:

• Best Ice Cream Maker
• Which Is The Best Substitute for Vegetable Oil
• Best Coffee Grinder

THE BEST SOUS VIDE CORNED BEEF BRISKET

Sous vide corned beef is a no-fail recipe that yields a super tender and juicy meal every time!

The sous vide method is the most dependable method for obtaining the perfect corned beef with guaranteed results. You can serve it with cabbage or with mustard or horseradish.

WHAT MAKES THIS SOUS VIDE CORNED BEEF RECIPE SO GOOD

• Brisket is a working muscle full of collagen and connective tissue, and sous vide cooking it low and slow allows the connective tissue to slowly break down, resulting in tender meat. The sous vide also regulates temperature, resulting in flawless and consistent results. The sous vide method is unquestionably the best way to cook corned beef.

• It’s surprisingly easy! Put all of the corned beef ingredients in a bag, seal it, and place it in the water bath – then sit back, relax, and let your sous vide do all of the work.

• It’s extremely resourceful. The corned beef liquid is used to cook the cabbage, potatoes, and carrots, which infuses the traditional vegetables with all of those delicious juices.

INGREDIENTS YOU’LL NEED

• Corned Beef Brisket: This is a salt-cured beef breast cut. The beef is brined in a salty solution that pickles and softens it. You’ll need 3-4 pounds of corned beef, which you can get at your local butcher or grocery store.

• Pickling Spice: This traditional spice blend will enhance the flavor of your corned beef. Purchase it pre-made from the McCormick brand, which is available in most grocery stores and online. To make your own, combine 2 tablespoons of mustard seeds and 2 tablespoons of coriander seeds. 1 tablespoon allspice berries, 1 tablespoon cinnamon powder, 1 tablespoon red pepper flakes, and 1 tablespoon ground ginger Finally, stir in six whole cloves.

• To reduce salt intake, use low-sodium beef stock.

• In this recipe, you can use any type of onion you want. The best onions are white and yellow.

HOW TO MAKE SOUS VIDE CORNED BEEF

1. GET THE SOUS VIDE MACHINE READY: Fill the sous vide container or a large pot halfway with water; preheat the Sous Vide Precision Cooker to 175°F (80°C).

2. SALT AND PEPPER THE CORNED BEEF. Take the corned beef out of the package, rinse it with water, and pat it dry with paper towels. All sides should be rubbed with pickling spice.

3. SEAL THE CORNED BEEF WITH A VACUUM. Fill a zip-top bag halfway with corned beef and onions, then with beef stock. The bag should be vacuum-sealed.

4. COOK THE MEAT SOUS VIDE. Cook for 10 hours in a warm bath with the vacuum-sealed bag covered in aluminum foil. Remove the corned beef from the bag when the timer goes off. Serve with steamed cabbage and potatoes.

TIPS FOR THE BEST SOUS VIDE CORN BEEF

• Without using a vacuum sealer, vacuum seal the bag. Place the corned beef and stock in a ziplock bag and seal it all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

• Check that there is enough water to cover the meat. To prevent water evaporation, wrap the pot or container in aluminum foil. Check on a regular basis and add more water as needed.

• Choose your preferred level of doneness and adjust the sous vide cooking time accordingly.

WHAT TEMPERATURE TO SOUS VIDE CORNED BEEF

You can program the sous vide machine to cook to your desired doneness.

Set the machine to 175°F/80°C for juicy, tender corned beef with a traditional texture. See the chart below for other temperatures:

SPECIAL EQUIPMENT

• Sous Vide Machine – This one is self-explanatory. To cook sous vide, you’ll need a device that can precisely control the temperature of the bath water. The Anova Precision Cooker and the Breville Joule are the two best sous vide machines on the market right now.

• 12-quart Container – While a basic stockpot will suffice for your sous vide cooking needs, I recommend investing in a large plastic container. They are cheap and large, so you won’t have to worry about cooking a large roast in a small pot. I recommend a 12 quart Rubbermaid container because it is BPA free, sturdy, and large enough to hold almost anything you’ll be cooking.

• Container Lid – If you are going to purchase a plastic container, I strongly advise you to purchase a lid that is compatible with it. When you sous vide for an extended period of time, the heat of the water causes evaporation. With a lid, it eliminates the majority of evaporation, allowing you to cook for 72 hours without worry.

• Cast Iron Skillet – If you want to step up your searing game, we recommend investing in a cast iron skillet. You’ll get a deep sear on the protein by using a cast iron in this recipe. Cast irons are also great for searing almost any type of sous vide meat. Lodge is our favorite cast iron brand because it provides the best value and quality.

• Next-Level Sous Vide –Are you ready to take your sous vide skills to the next level? With 65 delicious recipes that are both approachable and tasty, The Next Level Sous Vide eCookbook will push your culinary boundaries. With pro tips and a thorough explanation of the sous vide process, you’ll be well on your way to improving your sous vide skills.

Frequently Asked Questions

Sous Vide Corned Beef Recipe

---

(3 votes, average: 4.33 out of 5)
Loading…

4.3 from 3 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 10 hours
• Total Time: 10 hours and 5 minutes
• Yield: 6 servings

Print Recipe

Pin Recipe

Description

Corned beef cooked sous vide is tender and flavorful. The salt-cured corned beef brisket is rubbed with pickling spice and slow-cooked in a water bath at 175°F. This traditional Irish dish will undoubtedly be the highlight of your St. Patrick’s Day celebration! Make a warm, cheesy Reuben sandwich with it or serve it with cabbage.

---

Ingredients

• 3–4 lbs corned beef brisket
• 1 tablespoon pickling spice
• 1/3 cup beef stock
• 1/2 medium onion (sliced)

---

Instructions

1. Preheat the Sous Vide Machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 175°F (80°C).
2. Season the corned beef by removing it from the package, rinsing it with water, and patting it dry with paper towels.
3. All sides should be rubbed with pickling spice.
4. Vacuum Seal the Corned Beef: In a zip-top bag, combine the seasoned corned beef and chopped onions, then add the beef stock. Use the “water displacement” technique to seal the bag, sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. (If you have a vacuum sealer, feel free to use it.)
5. Sous Vide Cook the Meat: Sous vide the corned beef for 10 hours in a warm water bath. Arrange the bag in such a way that the meat is completely submerged in water. If you’re going to use a zip-top bag, make sure the seam is above the water.
6. Cover the pot with several layers of aluminum foil to reduce water evaporation.
7. Remove the corned beef from the bag when the timer goes off. Using paper towels, pat it dry. Serve with steamed cabbage and potatoes. (You can eat it right away or store it in the fridge for later.)

Notes

Check that there is enough water to cover the meat. Check on a regular basis and add more water as needed.

Choose your preferred level of doneness and adjust the sous vide cooking time accordingly.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 6 servings
• Calories: 457kcal
• Sugar: 1g
• Sodium: 2788mg
• Fat: 11g
• Carbohydrates: 2g
• Protein: 34g
• Cholesterol: 122mg

Keywords: Sous vide, sous vide corn beef, corn beef, sous vide corn beef recipe

Inspired by:

https://izzycooking.com/sous-vide-corned-beef/

https://www.vacmasterfresh.com/fresh-bites-blog/corned-beef-brisket-sous-vide/