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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Hash like it should be! Homemade and not from a can. When my people try this, they are 1) hooked, 2) in disbelief they ever lived through eating the canned-versions and 3) want the recipe! You can substitute leftover roast beef or ham with amazing result. Read more . Seriously people, it's amazing. I have been known to buy corned beef and cook it just for this dish. Ingredients:
3 cups left over corned beef - diced into 1-1/2' cubes or larger sizes (or substitute left over baked ham or roast beef |
2 or 3 cups boiled potatoes cut into same size as your corned beef |
1 large onion - finely chopped |
2 garlic cloves minced |
5 tablespoons ketchup |
1 small can of evaporated milk - or 1/2 cup rich milk or cream |
1 teaspoon freshly ground pepper |
1/2 teaspoon salt |
***equipment needed |
glass pie pan or shallow oven-proof pan, large bowl, slow oven on 300 degrees, one lazy afternoon. |
Directions:
1. This is my mother's recipe which I have now inherited. What makes the difference is not mincing up the corned beef so it looks like baby food. You want to see the large chunks of food. This is fantastic the next day, fried up in a pan with an egg fried on top or placed back into the oven to bake eggs on top for a fancy breakfast.
2. ***ok here we go...
3. Grease pie pan or shallow baking dish with butter, including up the sides.
4. In large bowl, add all ingredients and stir till combined.
5. Place wet mixture into greased shallow roasting pan or the glass pie dish and place onto middle rack in the slow oven.
6. Stir mixture every 30 or so minutes.
7. At last 20 minutes of cooking, you may wish to push up the heat to 375 - to make your hash extra crispy.
8. Serve with a large salad for dinner - or throw on eggs on top and bake for 10 minutes in oven for a great looking brunch dish!
9. Voila - real and awesome corned beef hash! - I will place a photo of my own hash up soon - but it looks quite close to the photo I have provided...
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