(1 votes, average: 5.00 out of 5)
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Adapted from the Food Network Kitchens recipe for canning, but I have included the cooking info also. This is excellent hash!
Difficulty: Intermediate
Servings: 4 cups/2 pints
Ingredients
2 cups chopped boiled potatoes, preferably leftover
from Corned Beef and Cabbage
1 cup cooked carrots from the same source, mashed
2 cups diced leftover cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow medium onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon whole-grain mustard (or more to taste)
1/4 teaspoon dried thyme
Pinch of nutmeg
Directions
In large bowl, place 1 cup of the potatoes and mash with a fork. Add
the remaining 1 cup potatoes, corned beef, cooking liquid, onion,
garlic, mustard, thyme, and nutmeg. Store in the refrigerator overnight
before cooking or proceed with canning.
To cook:
Heat 1/4 cup butter in a large cast-iron skillet over medium-high
heat. When the foaming subsides, add the hash mixture and cook,
stirring, for 30 seconds. Using a spatula, press the mixture down
into a round cake the size of the skillet. Cook, shaking the skillet
occasionally, for 4 minutes. Reduce the heat to medium and continue
cooking, moving the skillet occasionally, until the underside is
browned and crusty, about 6 minutes more.
To flip the hash, set a plate the size of the skillet on top of the
pan. Invert the pan so the hash falls on to the plate as an intact
cake. Return the skillet to the heat, raise to medium-high, and heat the remaining 1
tablespoon butter. When the foaming subsides, slide the hash into
the skillet cooked-side up. Cook, shaking the skillet occasionally,
for 3 minutes. Reduce the heat to medium and cook, shaking the
skillet occasionally, until the underside is browned and crispy,
about 5 minutes more.
To can:
Pack mixture into pint or smaller jars, leaving 1” headspace.
Process in pressure canner for 75” at 10 lbs. Adjust for altitude.
NOTE: as written, makes a little over 2 pints. Doubled it and got 5 pints
More pics at bottom of this recipe.
Categories: Beef, Canning, Main Dish, Other Breakfast, PC Beef, PC Meats, PC Other, Preserving, Pressure Canning
Submitted by: wvhomecanner on June 17, 2010
Pete says:
Ooooh – we LOVE hash, but rarely have corned beef So we make it most often using left over turkey or occasionally with roast beef. We add a splash of worcheshire sauce for either of those, which would not be needed with corned beef. Adding carrots would definitely be a plus, though.
Thanks!
On June 18, 2010 at 12:53 pm
xmamabear27x2 says:
I corned a few briskets when they were on sale at C&C during St. Paddys days and have kept them frpzen until I could get to them. Well I have 1 unfrozen now and ready to pressure can hash however cant find a recipe to cold pack it which is what I would prefer to do, I am thinking quarts since that suits my family size and a 4 to 1 meat/potatoes ratio to onions/carrot ratio (did that make sense lol). I want to raw pack it all and add no liquid.. letting the juices from the corned beef be my liquid. What are the general thoughts on doing it this way?
Victoria M
W. Wa.
On November 11, 2013 at 11:24 pm