It’s almost St. Patrick’s Day, and that means it’s corned beef season. While this particular writer normally prefers it served with cabbage, BlueStar Chef Susan’s corned beef hash is a mighty take on an Irish-American classic. Keep in mind that this recipe does need to be left in the fridge overnight, but the cooking is easier than some other corned beef recipes.
Chef Susan is using one of BlueStar’s traditional gas ranges. The brand has recently come out with its new dual fuel ranges, which would be perfect for a dish like this that requires both baking and stovetop cooking. Right now there’s a promotion going on that gives free colorful knobs to customers when they buy a new range: ask your Abt sales expert for more information. Green is a big color this year!
Before you start cooking, check out some of Chef Susan’s tips below!
- While many will associate corned beef with long, sliced strips Susan’s version uses cubed meat instead. She finds it easier to separate. If you’d prefer to keep yours sliced, feel free!
- Choose sweet onions for extra flavor, as well as salt and pepper: these three components will help break out a lot of flavor to the dish. White pepper brings even more flavor.
- Finally, it’s always fun to shake recipes up. Feel free to substitute sweet potatoes (or any potatoes) in this recipe.
- When you’re using an oven with convection, you’ll generally have a quicker preheat (especially with powerful BlueStar models). As a general idea, Susan suggests following the “25 rule”. Either decrease the temperature by 25 degrees if you’re using a convection oven, or end the recipe 25 minutes early.
[cooked-sharing]
Add onion, carrot, celery and garlic to the bottom of a slow cooker.
Lay the corned beef on top.
Add bay leaves, salt and enough beef stock to almost cover the corned beef but leave ½ inch exposed.
Cook for 11 hours on low. Remove and store in the fridge overnight. It will be easier to cut for hash when cooked and stored this way.
Preheat oven to 400 degrees Fahrenheit.
Put diced potatoes on a rimmed cookie sheet, drizzle with a good amount of olive oil, sprinkle with salt and pepper and bake until soft, about 30 minutes.
In a cast iron pan, heat butter and 2 Tbsp. of olive oil. Once heated add the onion and slowly caramelize them. Add the corned beef, heat through and crisp the edges.
Add the roasted potatoes, Worcestershire and beef broth. Heat through and let the broth evaporate.
Add salt and pepper to taste. Garnish with parsley.
Optional: top with a fried egg.
Ingredients
Directions
Add onion, carrot, celery and garlic to the bottom of a slow cooker.
Lay the corned beef on top.
Add bay leaves, salt and enough beef stock to almost cover the corned beef but leave ½ inch exposed.
Cook for 11 hours on low. Remove and store in the fridge overnight. It will be easier to cut for hash when cooked and stored this way.
Preheat oven to 400 degrees Fahrenheit.
Put diced potatoes on a rimmed cookie sheet, drizzle with a good amount of olive oil, sprinkle with salt and pepper and bake until soft, about 30 minutes.
In a cast iron pan, heat butter and 2 Tbsp. of olive oil. Once heated add the onion and slowly caramelize them. Add the corned beef, heat through and crisp the edges.
Add the roasted potatoes, Worcestershire and beef broth. Heat through and let the broth evaporate.
Add salt and pepper to taste. Garnish with parsley.
Optional: top with a fried egg.
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