Corned Beef Hash

[Syzygies]

To get some smoke flavor into corned beef hash, cook the corned beef in a KK. This hash was made with leftovers from a 2.5 lb brined brisket point, cooked nine hours at 240 F to 260 F over hickory smoke to an internal temp of 195 F or so. Hash is always improvisational, so set proportions to taste. Cut up small potatoes and steam till nearly done; chill overnight or put briefly in the freezer. Saute diced onion, carrots in olive oil, with freshly ground black pepper, till somewhat caramelized. Add tomatoes, capers, parsley. (Our tomatoes are partially dehydrated freezer packs from last summer's garden; the capers are salt-packed from Sicily, and the parsley is fresh from the garden.) Set aside. Fry the potatoes in ghee till browned. Add the corned beef and as it warms up, break up into smaller pieces. Combine with the tomato mixture, and serve. Hash pretty much works with any leftover 'que, if corned beef isn't what's on hand. Try for example pork butt.

[DennisLinkletter]

Re: Corned Beef Hash

Thanks for sharing, I'm all over that..

Looks great.

[ifly61ce]

Re: Corned Beef Hash

Looks great, never had carrots in corned beef hash but I would think the sweet taste would enhance the taste. Now I have to wait on my KK and cook up a corned beef and try this recipe out.

Thanks

Mark

[primeats]

Re: Corned Beef Hash

CB Hash is kind of like the leftovers after Thanksgiving,my favorite part, or like split pea soup with a leftover ham bone. This looks great Syz! If I can convince my family to have corned beef one more time this is the way we'll go, thanks for the suggestion.