Corned Beef Hash

Jun
17
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Loading...
Corned Beef Hash
Adapted from the Food Network Kitchens recipe for canning, but I have included the cooking info also. This is excellent hash!

Attribution Link

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




Comments

  1. 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!

  2. 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.

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Thanks for being part of our community!