Corned Beef Hash

Although I’m naturally inclined to canned corned beef, making it at home (less the brining process) is definitely a task I’d love to take on.  This mess of chunky, smashed beef and potatoes with crispy bits and pieces is worth all the work.

INGREDIENTS

For the corned beef:

• 1 (3-4 pounds) pre-brined corned beef, plus pickling spice (ready-to-cook)
• 3 garlic cloves (smashed)
• 3 dried bay leaves
• 1 teaspoon peppercorns

For the corned beef hash:

• Cooked corned beef (cut up and shredded)
• 6 garlic cloves (minced)
• 1 medium onion (diced)
• 2 cups boiled potatoes (cubed)*

Note:

*Wash, peel, and cut up potatoes into small cubes.  Boil until tender.

INSTRUCTIONS

For the corned beef:

1. Rinse the meat under cold running water several times.  The brine usually is too salty.
2. In a pot, place corned beef (fat side up) and add enough water to cover it.  Add the pickling spice, garlic, bay leaves, and peppercorns.  Let it simmer over low heat until the meat is fork-tender, about 2 - 3 hours.  You can also do this in a slow cooker.
3. Let it cool, cut up and shred into small pieces.  Depending on how many servings you will need, you may want to save some for later as this recipe yields plenty.  You may refrigerate or freeze for later use.

For the corned beef hash:

1. Over medium-high heat, add oil to the pan and sauté garlic and onions until cooked. 
2. Add the corned beef and break up the meat some more.
3. Add the potatoes in.  Season potatoes with salt and pepper.  Add a little oil if the mixture needs it (if the meat is too lean).  Mix it all up. 
4. Turn up the heat higher and cook until slightly browned with some nice crust.  You can do this by pressing the mixture against the pan and leaving it undisturbed for about 3 minutes to crisp up on each side. 
5. Serve with sliced raw onions and fried garlic.