Not as bad for you corned beef hash
Posted: Mon May 27, 2013 12:35 pm
Less bad for you Corned Beef Hash
This recipe is a way to make your own hash with significantly less fat than canned hash. I can't say it is good for you--but definitely not as bad for you as canned hash.
Ingredients:
1-beef brisket about 4 lbs (alternatively, you can get a very lean Corned round of beef) with corned beef spice package
12- medium to large Yukon Gold potatoes (around 4 or 5 lbs. total)
1 big sweet yellow onion
2 cloves of garlic
Directions:
Carefully trim the fat from your brisket and put it in a large pot or Dutch oven
Add enough water to cover the brisket and add the contents of the spice package
Bring the pot to a boil and then reduce to a simmer
While the brisket is cooking, wash and quarter the spuds (peeling optional)
Cook the brisket for at least two hours
Then add your quartered spuds to the pot, right on top of and around the brisket
Add water as necessary and bring the pot back to a boil
Reduce heat to simmer and cook the spuds for only 15 minutes
Remove the spuds and brisket from the pot and put them in the refrigerator to cool
Dice the brisket and potatoes into ¼ inch cubes
Dice your big onion and garlic
Get your largest frying pan and cook the onion (and garlic) until soft
Add equal parts of corned beef and potatoes to the pan
Mix thoroughly: you may have to do it in batches—depending on the size of your pan
You are not really cooking the mixture—just using the heat to get a good mix
Remove the corned beef hash from the stove
I like to vacuum bag and freeze individual servings—either ¾ of a cup or one full cup per serving
When you are ready for breakfast, form the hash into a hamburger size patty and fry/brown each side with just a little oil.
Serve with fried or poached eggs and toast.
This recipe is a way to make your own hash with significantly less fat than canned hash. I can't say it is good for you--but definitely not as bad for you as canned hash.
Ingredients:
1-beef brisket about 4 lbs (alternatively, you can get a very lean Corned round of beef) with corned beef spice package
12- medium to large Yukon Gold potatoes (around 4 or 5 lbs. total)
1 big sweet yellow onion
2 cloves of garlic
Directions:
Carefully trim the fat from your brisket and put it in a large pot or Dutch oven
Add enough water to cover the brisket and add the contents of the spice package
Bring the pot to a boil and then reduce to a simmer
While the brisket is cooking, wash and quarter the spuds (peeling optional)
Cook the brisket for at least two hours
Then add your quartered spuds to the pot, right on top of and around the brisket
Add water as necessary and bring the pot back to a boil
Reduce heat to simmer and cook the spuds for only 15 minutes
Remove the spuds and brisket from the pot and put them in the refrigerator to cool
Dice the brisket and potatoes into ¼ inch cubes
Dice your big onion and garlic
Get your largest frying pan and cook the onion (and garlic) until soft
Add equal parts of corned beef and potatoes to the pan
Mix thoroughly: you may have to do it in batches—depending on the size of your pan
You are not really cooking the mixture—just using the heat to get a good mix
Remove the corned beef hash from the stove
I like to vacuum bag and freeze individual servings—either ¾ of a cup or one full cup per serving
When you are ready for breakfast, form the hash into a hamburger size patty and fry/brown each side with just a little oil.
Serve with fried or poached eggs and toast.