Corned Beef Hash (Claiborne)

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;Â©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. ItÃ¢ÂÂs 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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Breakfast

Difficulty: Advanced

Servings: 8

Calories: 866.9

Dietary: Gluten-free

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;Â©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. ItÃ¢ÂÂs 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

2 3/4 pound Corned beef
3 Potatoes (about 1 1/2 lb)

Directions

1
Place the corned beef in a large kettle and add enough water to cover it by about 2 inches.
2
Bring the water to a boil, then reduce heat and simmer uncovered for 1 hour.
3
Cover the kettle closely and continue cooking for 3 hours, or until the meat is very tender.
4
Meanwhile, place potatoes in a saucepan, cover with cold salted water, and cook until almost tender but still firm, about 20-30 minutes.
5
Drain the potatoes and let them cool enough to handle.
6
Peel the potatoes and cut them into a very small dice; you should have about 3 1/2 cups.
7
Remove the corned beef from the cooking liquid and let it cool.
8
Melt 1 tablespoon of butter in a skillet over medium heat.
9
Add finely chopped onions and green pepper to the skillet and cook, stirring, until wilted.
10
Trim away and discard excess fat from the cooled corned beef.
11
Slice the beef thinly, then cut into very small cubes; you should have about 5 cups.
12
In a large mixing bowl, combine the cubed beef, diced potatoes, and the onion-pepper mixture.
13
Add 1 egg, 1 egg yolk, 1 teaspoon Worcestershire sauce, and fresh ground pepper to taste.
14
Blend thoroughly with your fingers to combine all ingredients evenly.
15
Press the mixture down firmly with your fingers to compact it.
16
Cover the bowl with plastic wrap and refrigerate overnight to allow the flavors to meld and the mixture to set.
17
Remove from refrigerator and divide the mixture into 8 equal portions.
18
Flatten each portion into a patty.
19
Heat 1 teaspoon of butter or oil in a nonstick skillet over medium heat for each patty (cook in batches if necessary).
20
Cook the patties for 2-3 minutes on one side, or until golden brown.
21
Flip the patties and cook for another 2-3 minutes on the other side until browned and heated through.
22
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.

Keywords: corned beef hash, breakfast, brunch, craig claiborne, potatoes, beef patties, leftover recipe, comfort food, classic american, hearty breakfast, pan-fried, make ahead

Read it online: https://www.chefs-mate.com/recipe/corned-beef-hash-claiborne/