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How to jazz up corned beef hash?

c
chocolatetartguy Mar 26, 2012 01:19 PM

I'm eating the last of the corned beef (cooked last Monday) tonight. The freshly made hash (cb, potato, onion, brussel sprouts fried in olive oil) was lacking something. Last night fried it up in butter with eggs over easy. Better. One last meal. How do I enliven it. I'm thinking pickled jalapenos. :)

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  1. r
    RelishPDX RE: chocolatetartguy Mar 26, 2012 01:34 PM

    There's a deli in Austin (Katz's?) that slices corned beef for hash into strips instead of chopping it up, then they add plenty of cayenne while it fries up with the potatoes. I love it this way, and it's how I've made it at home ever since being served CB hash this way.

    1 Reply
    1. re: RelishPDX
      c
      chocolatetartguy RE: RelishPDX Mar 26, 2012 04:39 PM

      I think I'll try that. Thanks.

    2. TorontoJo RE: chocolatetartguy Mar 26, 2012 03:45 PM

      Try using caramelized onions instead of just sauteed onions. It adds a wonderful sweet and creamy element to the hash.

      3 Replies
      1. re: TorontoJo
        r
        RelishPDX RE: TorontoJo Mar 26, 2012 09:30 PM

        I am so heisting this idea! Sweet and creamy caramelized half moons of onions matched with the bite of cayenne plus the saltiness from strips of CB, with two perfectly poached eggs on top. Gosh darn it, I may have to go get another CB to try this.

        What type of onion would you suggest using? White? One of the sweets, like a Walla Walla or Mayan?

        1. re: RelishPDX
          TorontoJo RE: RelishPDX Mar 27, 2012 04:53 AM

          Not a sweet onion -- I've always found that regular yellow onions work best for caramelizing. The process brings out the natural sugars in any onion, so the sweet onions are overkill, plus they have too much water in them.

          1. re: TorontoJo
            r
            RelishPDX RE: TorontoJo Mar 27, 2012 06:07 AM

            Ah, good tips, thank you. I was thinking about getting a 3 or 5# bag o'onions at the store today to do your oven caramelizing, then pack it into freezer bags. Didn't realize the sweet onions had more water in them.

      2. monavano RE: chocolatetartguy Mar 26, 2012 04:49 PM

        Try adding some paprika and garlic powder.

        1. k
          knecht RE: chocolatetartguy Mar 26, 2012 04:52 PM

          Have you tried adding winter squash? and a little garlic at the end (so it doesn't burn).

          1. The Professor RE: chocolatetartguy Mar 26, 2012 05:11 PM

            Corned Beef Hash Fritters (with some onion, shredded carrot, and just a bit of the leftover cabbage.
            Sounds wacky, I know. But if the batter is flavored with a bit of horseradish mustard and a dose of fresh ground pepper and the tiniest pinch of brown sugar, these can be pretty damned good.
            Unconventional and perhaps deadly, but pretty good.
            And as long as we're considering the unusual here, serve them with some mango or peach chutney.

            1. q
              Querencia RE: chocolatetartguy Mar 26, 2012 05:37 PM

              My mother used to put corned beef hash in a baking dish, bake it in the oven until the top was crusty, then make indentations in it and break an egg into each indentation then return it to the oven to cook the eggs as done as people wanted them. But this hash had only corned beef, potato,and onion---I don't know how this would go with Brussels sprouts.

              1. todao RE: chocolatetartguy Mar 26, 2012 09:34 PM

                In a word:
                Rosemary

                1. Karl S RE: chocolatetartguy Mar 27, 2012 05:59 AM

                  Next time, don't forget the cream when you make the corned beef: the cream will greatly enhance crusting.

                  1. tcamp RE: chocolatetartguy Mar 27, 2012 07:52 AM

                    Yum, lucky you. Here is what I did with the last of my corned beef hash: Thawed some whole roasted green chiles, stuffed them with the CBH which was mixed with a bit of cream, packed them tight in small glass baking dish, and baked for about 30 minutes. Then sprinked with queso fresco and broiled for a few minutes to brown. It was a oddly delicious mixture, I must say.

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