Nothing says comfort food like homemade corned beef hash and eggs.
Corned Beef Hash (& Eggs)
- Yield: 6
- Prep Time: 30 min
- Cooking Time: 3 hr 20 min
- 6 juniper berries
- 8 allspice berries
- 1 ½ teaspoons black peppercorns
- 2 large bay leaves, crumbled
- 1 teaspoon brown mustard seeds
- 6 cloves
- 3 medium carrots, roughly chopped
- 1 medium onion, roughly chopped
- 2 garlic cloves, peeled and smashed
- 5 sprigs fresh thyme
- 1 ½ cups cold water
- 1 corned beef (about 4 pounds)
- For The Hash:
- 3-4 cups shredded russet or baking potatoes
- 1 cup yellow onion, small dice
- 3 cups cooked corned beef, shredded
- 4 tablespoons unsalted butter, more if needed
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, finely chopped
- In a small mixing bowl add the juniper berries, allspice, black peppercorns, bay leaves, mustard seeds and cloves. Set aside.
- Using a slow cooker, add the carrots, onions, garlic and thyme. Add the water.
- Place the corned beef inside the slow cooker, fat side up, on top of the vegetables.
- Using your hands, place the seasoning mixture all along the top of the corned beef, pressing gently to adhere. Cover and set timer for 3 hours.
- Once the corned beef is cooked, remove from the slow cooker. Using a slicing knife, carefully remove the layer of fat and discard.
- Slice to serve.
- For The Hash:
- Shred the potatoes and place them on a colander to drain. Set aside.
- Place a large sauté pan (ideally cast iron) over medium-high heat. Add the butter and when melted, add the onions and sauté until beginning to color.
- Using your hands, gently squeeze out the potato liquid. Place the shredded potatoes into the pan with the onions. Using a large rubber spatula, gently press the potatoes down firmly into the pan. Season the potatoes with salt and pepper.
- Sprinkle the shredded corned beef over the potatoes and continue to cook. Use your spatula to peek underneath to see if the potatoes are beginning to brown and crisp up, about 8-10 minutes. Once you see nice coloration, mix the corned beef so the uncooked potatoes are now on the bottom of the pan. Cook for an additional 8-10 minutes. If the potatoes are sticking, add a good amount of extra butter.
- Continue to cook the corned beef, watching for nice coloration. You generally want a higher flame, but adjust your heat as needed so the potatoes get crispy but don’t burn.
- Remove the pan from the stove. Adjust the seasoning as needed. Serve the corned beef hash hot, ideally with fried eggs on top. Garnish with chopped parsley.