Corned “Beet” Hash – A Unique Twist on a Classic Recipe
Switch things up a beet, with this corned “beet” hash recipe.
The first time I had corned beef hash, it was from a can. I remember my dad opening the can and spooning out what looked and smelled like dog food. To this day, my dad still loves that canned corned beef hash, maybe it’s nostalgia or a guilty pleasure. I prefer a homemade corned beef hash that is packed with flavorful beef, delicious potatoes, and fried together to create a beautiful crust.
This particular twist was actually created by accident many years ago. I was making corned beef and left it in the crockpot too long. By the time I remembered, the beef was falling apart. I had been planning on making a traditional corned beef and cabbage, but to do that you typically slice the corned beef to serve it, and mine was in shreds. It was still super tasty though, and I decided to make a hash, instead. As I looked through the pantry, I realized I didn’t have any potatoes. I did have some golden beets in the fridge and decided to use them in place of the potatoes and voila, we had corned beet hash! One of my friends who was with me at the time is a professional chef and this dish actually made it on his menu a few years later.
A good corned beef hash has to have a good crust. Even that dog food canned variety needs time to form a good crust or it can be inedible. So, be patient when you’re cooking this, and don’t stir it too frequently, or that crust won’t have a chance to form. The beets add a delicious sweetness and an amazing flavor complexity to this traditional dish. It’s a perfect brunch item for St. Patrick’s Day or Easter, or any other time for that matter, because who needs a holiday to have brunch?!
Corned Beet Hash
Equipment
- crock pot
- Instant Pot
- cast iron skillet
Ingredients
- 3.5 pounds flat cut corned beef brisket
- 1 quart beef broth (or water)
- 4 golden beets
- 1 Yellow onion, sliced
- 6 eggs
- 2 tbsp ghee
- 3 cloves garlic, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp diced chives
- kosher salt and freshly ground black pepper
Instructions
- Place corned beef into a crockpot or instant pot with included seasoning packet and one quart of beef broth or water. You want to cook the corned beef longer than you normally would because instead of slicing the corned beef, you want to shred it for this recipe. In a crockpot, this will take at least 5-6 hours, possibly longer, depending on the size of your brisket. It's done when it easily pulls apart.
- While the corned beef is cooking, preheat the oven to 375 degrees. Scrub the beets to remove any dirt and cut off the tops and stems. Roast the beets in the oven for about an hour, depending on the size of the beets. The beets are done when they can easily be pierced with a fork.
- Remove the skin from the beets. Tip: hold the beets with a pair of tongs and use a spoon to remove the skins. Slice the beets into 1/2 inch cubes.
- When the corned beef is done, shred the corned beef and cut it into 1.5 inch long strips.
- In a cast-iron skillet, melt 1 tablespoon of ghee on medium heat and brown the onions. Season with salt and pepper.
- When the onions are browned, add the garlic and cook for another minute or two. Do not burn the garlic.
- Add the corned beef and beets to the skillet.
- Season with thyme and parsley. Add another tablespoon of ghee. Mix to combine.
- Once everything is mixed, leave it alone for 7 – 8 minutes. You want to get a good crust formed on the corned beef. Flip the hash in sections and continue to create a crust throughout. This should take about three turns in total.
- Crack 6 eggs on the top of the mixture and transfer the skillet to the oven for about 3-5 minutes or until the egg whites firm up.
- Remove from the oven and garnish with chives.
