What Kind of Beef Is It in Beef Fried

Erin Merhar

Many people remember corned beef hash as the creamy meat-and-potatoes mixture from a tin can—only at that place's nothing like a homemade version. After y'all're finished with your St. Patrick'south Mean solar day banquet of traditional Irish food and you've had your fill up of corned beef and cabbage (or boring cooker corned beef and cabbage) it'due south time to brand good apply of the leftovers—and learn how to make corned beef hash. Whatsoever extra meat you have is the perfect start to making the best corned beefiness hash from scratch.

What kind of meat is corned beef?

Corned beef is actually beef brisket, that has been placed in a well-seasoned brine for 5 to vii days. Familiar with brining a turkey? It'southward the same idea- salt, sugar and spices (such as pickling spice) are dissolved in hot water. Once the liquid has cooled, the brisket is placed in that brine for 5 to 7 days in social club to "cure" or season it well.

What is corned beefiness hash made of?

Typically corned beefiness hash is made up of a mixture of cooked corned beef, diced potatoes, onions, and bong peppers. Any type of potato that's cooked will piece of work: russet, scarlet-skinned, fingerling or even sugariness potatoes. These ingredients are cooked in a hot skillet with butter or vegetable oil until browned and crisp. A runny egg makes a great topping and a yolk sauce.

How exercise you make corned beef hash from scratch?

Corned beef hash from scratch is a simple one-skillet repast. Starting time by dicing upwardly cooked corned beef, onion, dark-green bong pepper and garlic. If your potatoes are non yet cooked, the microwave comes in handy hither. Just prick them with a fork and microwave on high for about 6 minutes. Once they are cool plenty to handle, diced them up. If they aren't perfect squares- even better. Any texture on the surface of the murphy pieces volition make them nice and crispy every bit they cook.

Heat butter in a skillet over medium oestrus. Cook the potatoes first to crisp them up. Remove them from the pan, then add the corned beef, onion, bong pepper and garlic. Once these have softened, add the potatoes dorsum in the pan to bring the hash together.

How do y'all crisp corned beef hash?

For the crispiest corned beef hash- employ a heavy bottomed skillet that holds heat well, such as a cast-iron pan—it'll create a proficient crust on the potatoes and golden chocolate-brown corned beef. A practiced amount of butter certainly helps as well!

Yields: 4 servings

Prep Time: 0 hours 10 mins

Full Time: 0 hours 45 mins

3

medium Yukon Gold potatoes (most one lb.)

3 tbsp.

unsalted butter

one/2 tsp.

kosher common salt, plus more to taste

1/iv tsp.

black pepper, plus more to gustation

two c.

cooked corned beef, diced

1 c.

yellow onion, diced

1 c.

greenish bell pepper, diced

ane

clove garlic, finely chopped

Hot sauce, for serving

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1. Place the potatoes on a microwave-safe plate. Prick 2 to three times each with a fork. Microwave on high for 6 minutes, turning in one case, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, and then dice.
2. Melt two tablespoons of butter in a large skillet over medium-loftier heat. Add together the diced potatoes in a single layer, sprinkle with the salt and pepper and permit melt until golden brown on one side, most iv minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about four more than minutes. Transfer potatoes to a plate.
3. Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Melt and stir occasionally until the corned beef starts to chocolate-brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more than table salt and pepper, if y'all like. Stir to combine and reheat the potatoes for a couple of minutes.
4. Serve with a fried egg and a few dashes of hot sauce, if preferred.

This recipe calls for Yukon Golden potatoes, but russet, red-skinned, fingerling or fifty-fifty sweet potatoes will all piece of work wonderfully in this hash.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a35646030/corned-beef-hash-recipe/

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