Corned Beef Hash is the best dish to utilize your leftover corned beef and the vegetables lying in your fridge for a few days. The dish is an out-of-the-way recipe but it’s worth it as it makes such a delicious appetizer in the end. Corned Beef Hash made with the recipe of Paula Deen is super luscious and flavorful.
The recipe is a combo of vegetables and beef and even eggs are also part of this dish giving you all the flavors just in one go. I have personally tried out this recipe and I was so happy with my decision, so now it’s your turn to have this dish at your dining.
INGREDIENTS
- 8 large-sized eggs
- Freshly grounded black pepper
- 3 tablespoon unsalted butter
- 3 tablespoon rendered bacon fat (optional)
- Kosher salt to taste
- 3 tablespoon Heinz or Chili sauce
- 3 garlic cloves, minced
- 1 diced carrot
- 2/3 cup diced sweet onions
- 1 poblano chile, seeded and minced
- 1/2 lb Yukon gold Potatoes
- 2 lbs leftover cooked corned beef
Instructions to make Corned Beef Hash Recipe
- In the beginning, you have to dice all the veggies so that you can easily proceed with your recipe.
- Bring the potatoes, peel them, and dice using your chopping knife and the cutting board. These diced potatoes are needed to boil.
- Fill a pot with water, add salt to it and boil the potatoes on the stovetop at medium to high heat. Wait until the potatoes are tenderized.
- Once boiled, dispose of all the water and put the boiled potatoes aside.
- Now to stir fry the vegetables, put a frying pan on the heat and melt butter in it.
- In this heated pan add the potatoes and fry them with the minced garlic.
- Add the diced carrot which is followed by the addition of chile pepper.
- You have to fry until the vegetables are softened and the potatoes are browned.
- At this point, the addition of corned beef is essential. Add the corned beef to the vegetables.
- Pour the chili sauce into the vegetable and beef mixture. Use the wooden spatula to toss well and also season salt and pepper in the required amount.
- Put the leftover butter into the mixture in the pan. Fry until you get a little crispy in your mixture.
- Once the cooking is done, turn off the heat and keep the pan in the oven to keep it hot as you have to prepare the eggs.
- Fry the eggs, top on the Corned beef hash and serve your amazing and attractive dish to your guests.
FAQs?
Can we skip the eggs if we want to?
Fries eggs topped on the dish is a part of this recipe but as some people are allergic to eggs or they don’t like eggs so you can skip this step from the recipe.
Why the corned beef hash does not get crispy?
To make it crispy, you have to cook it long until the moisture dries out and the corned hash gets a touch of crispiness in it. Moreover, you can try out oil instead of butter if your beef is not getting crispy enough.
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Corned Beef Hash Recipe Paula Deen
Ingredients
- 8 large-sized eggs
- Freshly grounded black pepper
- 3 tablespoon unsalted butter
- 3 tablespoon rendered bacon fat optional
- Kosher salt to taste
- 3 tablespoon Heinz or Chili sauce
- 3 garlic cloves minced
- 1 diced carrot
- 2/3 cup diced sweet onions
- 1 poblano chile seeded and minced
- 1/2 lb Yukon gold Potatoes
- 2 lbs leftover cooked corned beef
Instructions
- In the beginning, you have to dice all the veggies so that you can easily proceed with your recipe.
- Bring the potatoes, peel them, and dice using your chopping knife and the cutting board. These diced potatoes are needed to boil.
- Fill a pot with water, add salt to it and boil the potatoes on the stovetop at medium to high heat. Wait until the potatoes are tenderized.
- Once boiled, dispose of all the water and put the boiled potatoes aside.
- Now to stir fry the vegetables, put a frying pan on the heat and melt butter in it.
- In this heated pan add the potatoes and fry them with the minced garlic.
- Add the diced carrot which is followed by the addition of chile pepper.
- You have to fry until the vegetables are softened and the potatoes are browned.
- At this point, the addition of corned beef is essential. Add the corned beef to the vegetables.
- Pour the chili sauce into the vegetable and beef mixture. Use the wooden spatula to toss well and also season salt and pepper in the required amount.
- Put the leftover butter into the mixture in the pan. Fry until you get a little crispy in your mixture.
- Once the cooking is done, turn off the heat and keep the pan in the oven to keep it hot as you have to prepare the eggs.
- Fry the eggs, top on the Corned beef hash and serve your amazing and attractive dish to your guests.
