Corned Beef Hash

  • 5 or 6 potatoes, peeled and cubed
  • 12 ounce can of corned beef
  • 1 onion, chopped
  • Salt and Pepper to taste
  • 1/2 cup milk, optional

First prepare your potatoes by peeling them and cutting them into small chunks. You will want about 4 cups of chopped potatoes, total. Next open up your can of corned beef. Scoop the meat into a large skillet and get it cooking over medium heat. Mash it up into small pieces as you cook it. Plenty of fat should melt out of it, but if it doesn’t you can add a little oil or bacon grease. Add the potatoes and onion. Stir it all up so the bits of corned beef mingle intimately with the potatoes and onions. Cook it for a good while, probably half an hour. Add salt and pepper as you cook it, so it tastes right to you. I keep a lid on it the first 20 minutes or so, but that isn’t completely necessary. If you like you can add the milk and simmer the hash in the milk until it absorbs it all. This cooks the potatoes a little faster and is traditional for good southern hash. You will need to stir this dish every now and then, as the bottom browns. Don’t stir much the last 10 minutes of cooking though, so you can get a nice golden crust on the bottom of the hash. Cut it into wedges, or scoop it up with a spatula and serve with ketchup if you like. Good with coleslaw, or pumpkin pie and cabbage. This serves about 5 people. You can substitute cooked potatoes if you like, the cooking time will reduce some then. This is one of Fred’s favorite dishes.

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