How to Spice Up Corned Beef Hash
Here I'll prove you how to brand corned beefiness hash with canned corned beef. It's crispy, flavoursome and super easy to make!
Preparing Corned Beef Hash
Get-go thing yous'll want to do is get started with the spuds. We'll exist boiling so pan frying them so they're ULTRA crispy (no false promises). A lot of corned beef hash recipes event in a softer white potato, merely I much prefer the contrast between the crispy potatoes and soft corned beef. Whilst humid potatoes is indeed fairly straight forward, hither's a few tips that will specifically aid you with this recipe:
- Common cold H2o – Beginning the potatoes off in common cold water, so equally the h2o heats to a eddy they'll cook more evenly through the centre.
- Salt – Potatoes suck upward salt similar a blackness hole, so season the water well.
- Steam Dry – In one case they're pocketknife tender, drain and leave them to steam dry. The more they steam, to more wet escapes, the easier they are to get crispy and the fluffier they'll be in the middle.
- Shake information technology up! – When they're in the colander requite it a practiced shake. This will crude the edges of the potatoes and ensure they go actress crispy.
What potatoes to use?
A dainty floury potato, something like a Maris Piper or Russet works nicely. I notice it more difficult to rough the edges of waxy potatoes and I find they don't come out as fluffy in the heart, so a blistering irish potato diverseness is more preferable.
Process shots: add potatoes to pot (photograph i), add together cold h2o and table salt and bring to boil until knife tender (photo 2), drain, steam dry and shake colander (photo 3).
Crispy Corned Beef Hash
The best fashion to make corned beef hash is in a frying pan, with a good amount of oil. You'll essentially want to shallow fry the spuds. Once they're crispy, you tin discard the oil and go on making the corned beefiness hash. You only need enough oil to fill the base of operations of the pan, so it'southward not a huge amount.
What kind of corned beef to use?
For me information technology's always gotta exist the canned stuff, and I accept no shame in saying that 😂 Information technology's definitely more traditional, at least here in the United kingdom of great britain and northern ireland anyway.
What tin I add to corned beefiness hash?
Along with the potato and corned beefiness, here'southward what y'all'll demand:
- Worcestershire sauce – This deepens the flavour and soaks into the corned beef to inject a little moisture.
- Onion – Goes perfectly with both the potatoes and corned beef. Bulks out the hash and adds a touch of season.
- White Pepper – This adds a gentle kick of heat.
Also that you lot really don't need anything else. Corned beef hash is more about technique and bringing out the best in the few ingredients you're using.
Process shots: rut oil in pan (photo 1), add potatoes (photo 2), fry then drain oil (photo 3), add onion (photo iv), fry until softened (photo five), add in corned beefiness, Worcestershire sauce and pepper (photo 6).
Corned Beefiness Hash FAQ
What goes with corned beefiness hash?
To serve, I highly recommend a fried or poached egg per serving. Mopping up a runny yolk with corned beefiness hash is literally one of my favourite hobbies. Alongside this, I usually serve with dark-brown sauce, but this is optional.
Tin I store leftovers and reheat?
Yup! Merely let to absurd and tightly cover in the fridge. Reheat in the pan until hot and crispy over again.
Can I utilize leftover corned beefiness (not canned)?
Aye, just dice into cubes and go from at that place.
And there we have it! All my meridian tips for the best corned beefiness hash.
If y'all like the look of this recipe I've got a funky feeling yous might like my Spam Fritters!
For more similar recipes check out these beauties too:
Delicious Brunch Recipes
- Sweetness Potato Hash
- Homemade Hash Browns
- Shakshuka
- Tuna Fish Cakes
Alrighty, let's tuck into the total recipe for this corned beef hash shall nosotros?!
How to make Corned Beef Hash (Full Recipe & Video)
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Large Pot & Colander
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Large Frying Pan & Wooden Spoon
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Sharp Knife & Chopping Board
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Potato Peeler
Corned Beef Hash
- 1.6lb / 750g Maris Pipers or Russets, peeled & diced into seize with teeth sized pieces
- 1x 12oz/340g can of Corned Beef, diced into bite sized pieces
- 1/2 cup / 120ml Vegetable Oil, or other oil with loftier smoking betoken
- 1 medium Onion, finely diced
- i tbsp Worcestershire Sauce, plus more to sense of taste
- 1 tsp Salt, plus more than to taste
- one/4 tsp White Pepper, or to taste
To serve
- 4 Fried Eggs, to serve
- Brown Sauce
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Place potatoes in a large pot and fill with cold h2o. Add together i tsp table salt then bring to a eddy until knife tender. Bleed (don't rinse) then go out in the colander to steam dry. Preferably until they terminate steaming, but a minimum of 5mins. Milk shake the colander to crude the edges on the potatoes.
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Heat up i/2cup / 120ml oil in a large frying pan (or enough to comfortably fill the base of the pan). Turn onto a high rut, and when the oil is nice and hot advisedly add together the potatoes. Fry the potatoes, tossing occasionally until gold and crispy (this can have around 15mins, depending on the size of your spuds).
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Once crispy, discard backlog oil, leaving around 1 tbsp left in the pan. If yous want to go on the potatoes extra crispy remove them from the pan and add back in right at the cease (see notes).
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Add together in onion and fry for 3-5mins until soft and starting to brownish. Add together in corned beefiness, 1 tbsp Worcestershire sauce and 1/iv tsp white pepper. Toss the pan to combine everything and heat the corned beefiness through. Try not to stir also much or the corned beef will become mushy.
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Serve individual portions with a few more drops of Worcestershire (optional), some brown sauce (optional) and a fried egg on top. Enjoy!
a) Crispy Corned Beef Hash - The potatoes will be ultra crispy once they're fried (no faux promises). They soften slightly when you add the onions and Worcestershire sauce. I quite like this, considering the surfaces become quite rough and give you that iconic 'hash' texture. If you want to keep the potatoes actress crispy then remove from pan, fry the onions stir in the corned beef and Worcestershire sauce, then stir through potatoes at the end just before serving.
b) Salt - I tend non to flavor with salt at the cease every bit corned beef is fairy salty. Plus the potatoes are quite well seasoned after boiling in salted water. Nonetheless, piece of work to sense of taste and add more salt if you want to!
c) Leftovers/Reheating - Let to completely cool then tightly cover in the refrigerator for iii-5days. Reheat in a pan over medium heat directly from the fridge until the potatoes crisp up again and the corned beef is hot all the manner through.
d) Calories - assuming 1/4cup oil is soaked up, 1/2 tsp salt is soaked up and served with no egg or sauce.
Nutrition Facts
Corned Beef Hash
Amount Per Serving
Calories 447 Calories from Fat 238
% Daily Value*
Fat 26.47g 41%
Saturated Fat 5.423g 27%
Polyunsaturated Fatty 1.052g
Monounsaturated Fat 17.514g
Cholesterol 46mg 15%
Sodium 1377mg 57%
Potassium 1083mg 31%
Carbohydrates 36.41g 12%
Cobweb ii.9g 12%
Carbohydrate 2.72g 3%
Poly peptide 16.68g 33%
Vitamin A 6IU 0%
Vitamin C 35.9mg 44%
Calcium 41mg 4%
Iron 3.3mg 18%
* Percent Daily Values are based on a 2000 calorie nutrition.
Diet is based on the absenteeism of table salt unless stated equally a measurement in the ingredients. Cost is worked out based on ingredients bought from Uk supermarkets, and so divided by the number of servings. In both instances these values are just for guidance. Please bank check out my FAQ Folio for more info.
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Source: https://www.dontgobaconmyheart.co.uk/corned-beef-hash/
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