Breakfast: Corned Beef Hash

Recipe by Melissa Hamilton and Christopher Hirsheimer This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled

Ingredients

2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
4 sprigs flat-leaf parsley
3 bay leaves, torn
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 medium onion, peeled, halved through root
1 large russet potato, peeled, halved crosswise

Instructions

Place corned beef in a large Dutch oven or other heavy pot and add water to cover by 1". Add parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. Bring to a boil; reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, until corned beef is tender, 3 1/2 –4 hours.
Add onion and potato to corned beef in pot and cook until vegetables are very tender, 20 –25 minutes. Remove onion and potato from pot. Let cool; wrap separately and chill. Let corned beef cool in cooking liquid. Transfer corned beef to an airtight container and add as much cooking liquid as will fit (at least 1 cup). Cover and chill. Discard any remaining aromatics and cooking liquid.
DO AHEAD: Corned beef and vegetables can be cooked 2 days ahead; keep chilled until ready to use.

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