This classic Craig Claiborne recipe transforms leftover corned beef and potatoes into a comforting, protein-packed breakfast or brunch dish. The key is simmering the beef until fork-tender, then dicing it finely along with par-boiled potatoes. Combined with sautéed onions, green peppers, and a binding of egg and Worcestershire sauce, the mixture is chilled to set before being pan-fried into golden, crispy patties. ItâÂÂs a satisfying, home-style meal that delivers rich, savory flavors and a perfect balance of textures. Ideal for weekend mornings or using up holiday leftovers, this hash offers a nostalgic taste of traditional American comfort food.
Corned Beef Hash (Claiborne)
Description
This classic Craig Claiborne recipe transforms leftover corned beef and potatoes into a comforting, protein-packed breakfast or brunch dish. The key is simmering the beef until fork-tender, then dicing it finely along with par-boiled potatoes. Combined with saut&# 195;©ed onions, green peppers, and a binding of egg and Worcestershire sauce, the mixture is chilled to set before being pan-fried into golden, crispy patties. ItâÂÂs a satisfying, home-style meal that delivers rich, savory flavors and a perfect balance of textures. Ideal for weekend mornings or using up holiday leftovers, this hash offers a nostalgic taste of traditional American comfort food.Ingredients
Directions
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Place the corned beef in a large kettle and add enough water to cover it by about 2 inches.
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Bring the water to a boil, then reduce heat and simmer uncovered for 1 hour.
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Cover the kettle closely and continue cooking for 3 hours, or until the meat is very tender.
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Meanwhile, place potatoes in a saucepan, cover with cold salted water, and cook until almost tender but still firm, about 20-30 minutes.
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Drain the potatoes and let them cool enough to handle.
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Peel the potatoes and cut them into a very small dice; you should have about 3 1/2 cups.
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Remove the corned beef from the cooking liquid and let it cool.
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Melt 1 tablespoon of butter in a skillet over medium heat.
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Add finely chopped onions and green pepper to the skillet and cook, stirring, until wilted.
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Trim away and discard excess fat from the cooled corned beef.
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Slice the beef thinly, then cut into very small cubes; you should have about 5 cups.
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In a large mixing bowl, combine the cubed beef, diced potatoes, and the onion-pepper mixture.
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Add 1 egg, 1 egg yolk, 1 teaspoon Worcestershire sauce, and fresh ground pepper to taste.
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Blend thoroughly with your fingers to combine all ingredients evenly.
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Press the mixture down firmly with your fingers to compact it.
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Cover the bowl with plastic wrap and refrigerate overnight to allow the flavors to meld and the mixture to set.
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Remove from refrigerator and divide the mixture into 8 equal portions.
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Flatten each portion into a patty.
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Heat 1 teaspoon of butter or oil in a nonstick skillet over medium heat for each patty (cook in batches if necessary).
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Cook the patties for 2-3 minutes on one side, or until golden brown.
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Flip the patties and cook for another 2-3 minutes on the other side until browned and heated through.
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Serve immediately, optionally topped with a poached egg.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 866.9kcal
- % Daily Value *
- Total Fat 46.9g73%
- Saturated Fat 18.7g94%
- Cholesterol 243.5mg82%
- Sodium 231.5mg10%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 2.5g10%
- Sugars 0.9g
- Protein 83.4g167%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
