Thursday, March 14, 2013

Corned beef hash with chipotle chiles and Irish bacon

corned beef hash with chipotle chiles and Irish bacon

When I lived in Austin, I worked with a woman who loved to celebrate St. Patrick’s Day. She was a quiet lady and I was a little surprised at her enthusiasm. But she explained that her husband, a doctor with Irish roots, was continuing his family’s long tradition of having a corned beef supper.

As she described her gathering, it sounded so genteel and elegant—the opposite of what I had come to expect from St. Patrick’s Day. But as lovely as that evening was, she said her favorite part was the morning after. “We take the leftovers and make corned beef hash,” she said. “It makes for a fine breakfast.”

Now, corned beef hash wasn’t in my regular rotation. Matter of fact, I didn’t even try it for the first time until I was an adult. Growing up I’d been familiar with the dish, but my impression was that it was a strange canned food and something to be avoided.

corned beef hash with chipotle chiles and Irish bacon

Soon after my conversation with my co-worker, I found myself visiting an old Texan friend in Northern California. We went out for breakfast one morning and she ordered the corned beef hash. As I was mulling over the menu she suggested I follow her lead. When I expressed my doubts she said, “It’s brisket and potatoes. You’ll like it.”

And she was correct. So it’s curious it’s taken me so long to revisit the dish, especially as it’s frequently seen on New York diner menus. This week, however, I decided to pursue it when my butcher had freshly brined briskets on hand. (Though in the future, I would like to make my own corned beef from scratch.)

Making corned beef hash is not difficult. You simply take cooked corned beef, potatoes, onions, garlic, and peppers and cook them all together. The hardest part is the chopping, though you could certainly use a food processor to make the job even simpler. Most recipes call for bell pepper, but I substituted chipotle chiles instead. And to make it even more lively, I also threw in some smoky Irish bacon. It was a good decision.

After the hash comes together, it’s typically topped with an egg. I followed suit, though I also added some chopped cilantro and then served it with flour tortillas. Biscuits or Irish soda bread would be a good choice, too.

corned beef hash with chipotle chiles and Irish bacon

For some, St. Patrick’s Day is the sort of day where you might not feel too good the morning after. In this case, a hearty breakfast can be good medicine. And if you have leftover corned beef, this spicy, satisfying hash is just what the doctor ordered.

Corned beef hash with chipotle chiles and Irish bacon

1 large Russet potato, peeled and diced into 1/4" cubes
2 tablespoons vegetable oil or bacon grease, divided
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 or 2 canned chipotle chiles in adobo, finely minced
2 cups (about 3/4 pound) cooked corned beef, finely diced
4 slices Irish bacon, diced
Salt
Pepper
Chopped cilantro, for garnishing
4 large eggs
Warmed flour tortillas, for serving

Place the potatoes in a pot and cover with water. On medium heat, bring the pot to a boil and then boil for 3 minutes. Drain and rinse the potatoes.

In a large skillet, heat 1 tablespoon of the oil on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and chipotle chile and cook for 30 more seconds. Stir in the potatoes and while stirring occasionally, cook until they are tender and just beginning to crisp, about 5-7 minutes.

Add to the skillet the diced corned beef and diced Irish bacon. While occasionally stirring, cook until the corned beef and bacon are warm, fragrant, and well combined with the potatoes, about 3-5 minutes. Taste and add salt and pepper. Garnish with chopped cilantro and remove from the heat.

Meanwhile, in another skillet, heat up the remaining 1 tablespoon of oil and working in batches, fry 4 eggs to your desired preference. (I tend to work both skillets at once, but if you want to make the eggs after the hash, you can reheat the hash before serving if it gets cold). To serve the hash, top with fried eggs and serve with warm tortillas.

Yield: 4 servings

From around the web:
Punk Domestics has many ways to brine your own corned beef.
Elise makes a more traditional corned beef hash.
Kalyn uses her leftovers in this corned beef soup with sauerkraut and tomatoes.

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31 comments:

Celeste said...

I've never had hash. Maybe that needs to change!

Lisa (Homesick Texan) said...

Celeste--If you like meat and potatoes, it's good stuff!

Tommy in Toronto said...

Wow ,I'll bet those chipotles give that hash a real kick.
Last time I used them, I made your bacon jam recipe. They made the jam nuclear.

I'll stick to bell peppers for the time being.

Anonymous said...

Oh wow, that sounds delicious and reminds me of one recipe that we love to eat here in Northern Germany: Labskaus.

Labskaus is a mash of potatoes, onions, corned beef, salt, on top eggs, and as sides beetroot (looks disgusting, but is sooo yummy!).

Thank you so much, Lisa, for running this blog and sharing all your recipes with us. My husband is Texan, I'm German. Just last week I made spare ribs and biscuits (your recipe). Family loved it! Jenny

Sarah said...

Corned beef hash! Growing up in TX, I too knew this as a strange canned food. We'd eat it when we summer-vacationed in a rustic cabin in colorado, and only then, thank god. Yours looks much better. And I do love corned beef, so I'm going to give this "real" version a try. Thanks!

Lisa (Homesick Texan) said...

Tommy--Yes, there's a definitely a kick, though I think my Texan palate might be able to withstand more heat than your Toronto one. Ha!

Jenny--You're very welcome and thank you for the kind words. I'm glad the recipes have made your family happy! I recently bought a book on German cuisine and I'll be curious to see what it says about labskaus.

Sarah said...

This looks like the Irish Breakfast of my guiness soaked dreams.

Anonymous said...

This sounds perfect. I just came across a recipe from a La Jolla, CA famous restaurant, La Valencia Whaling Bar, for corned beef hash, which sounded good, but bland. This sounds like the ticket. I never got into corned beef hash, but like you, knew of it and just turned my nose up, thinking it was canned survival food. However, I had a gourmet friend from NY who loved it. Now, after finding the CA recipe, remembering my friend's nirvana expression just discussing it, and seeing your recipe, I am going to try yours, finally. I really enjoy your stories, plus the fabulous recipes. I am a Texan/Californian living in OK. Kind of a double whammy, so I really like the name of your blogspot. I can relate. Please know there are many of us who are shy and maybe never comment, but love your writing and recipes. Hope I can find Irish bacon, but they finally got a Whole Foods here, so ir's possible. I would guess a nice applewood or hickory smoked bacon would do as a substitute.

Anonymous said...

Please add my name, Jennifer, to my comment a moment ago. Don't want to seem unfriendly. Didn't notice the suggestion, until too late, and a little shy. .

Rachel said...

Looks rather delicious. This reminds me of the first time I had corned beef hash at a friend's house as a child. I was about 6 or 7. When I went home my mother asked me what we had for dinner and I said it was cake with an egg on top as that is what it looked like to me. This puzzled my mother so much she called the neighbor to clarify, and found out what it really was.

idiosyncraticeye said...

That looks a lot more appealing than the version made over here! ;)

Lisa (Homesick Texan) said...

Sarah--The real version is so much better!

Lisa (Homesick Texan) said...

Sarah--Now that's high praise!

Jennifer--Thank you so much for the kind words! I found my Irish bacn at Whole Foods, so hopefully yours will have it, too.

Lisa (Homesick Texan) said...

Rachel--What a charming story! I love it!

Idiosyncraticeye--It's definitely lively, though it's hard to go wrong with any version of hash, really. It's total comfort food.

Blaine Walker said...

Bacon jam with chipotles!?! So glad I read the comments. Love tomato jam...and now!

Anonymous said...

Should the bacon be cooked before you add it to the skillet? Seems like it should since the corned beef is.

Lisa (Homesick Texan) said...

Blaine--You should serve it at your restaurant!

Anon--That's a good question! Irish bacon is like Canadian bacon or ham in that it's already cooked. If you use American bacon, however, I'd cook it before adding it to the skillet.

Anonymous said...

How does Irish bacon differ from regular? Linda Ford

Lisa (Homesick Texan) said...

Linda--Irish bacon is from the back whereas American bacon is from the belly. Irish bacon is also a lot more lean and has a texture and flavor closer to ham.

Anonymous said...

Oooh, hash! I, too, was a latecomer to the true concept of hash. We now look forward to it made from left over turkey, of all things! Potatoes, onions, black pepper and turkey with a splash of worcestershire sauce for a bit of a kick. Looks almost disgusting but it certainly tastes good!

Have made it with leftover pot roast. Tastes fine to add some carrots, too!

Pete

Rocky Mountain Woman said...

love the great additions to this March staple in my house!

Abbe@This is How I Cook said...

I swear I make hash with everything. And if i had corned beef, I'd make this one, too!

SeattleDee said...

Corned beef hash IS the best reason to braise a hunk of corned meat, though I favor using poblanos instead of chipotles in adobo. This year butter-fried colcannon patties topped with CB and bacon gravy took care of the leftovers - oh my we do love St. Patrick's Day.

Mrs. Jeffries said...

That is the way we have always done St. Patricks Day... A grand dinner with a full table of family and guests. It is almost as big as Thanksgiving around here. My favorite part is left overs, but rarely there are any . SO, I pick up a few extra briskets when they are cheap and serve corned beef hash throughout the spring. We do it with red potatoes and a touch of hollandaise.... Caint beat it!

jerrie lee said...

i learned to make jamaican corned beef hash with scotch bonnets, diced seeded tomato, garlic, onion, and salt and pepper and i add egg and scramble it all to make tacos! that tex mex in me driving the finished product. can't wait to try yours!

anotherfoodieblogger said...

Hi Lisa! I have never heard of Irish Bacon before. What differentiates it from regular bacon? This looks like a fantastic recipe. Too bad I already made corned beef and cabbage soup out of my leftovers... :/

anotherfoodieblogger said...

Oh I am sorry, the answer about Irish bacon is in the comments now. It wasn't there when I posted. Thanks Lisa!

Shelley said...

As a Texas writer who also lives now in Northern California, I was curious about where you and your friend ate.

I emailed the grapefruit cookie recipe to my mom, but to my surprise, her doctor nixed it! Apparently there are some medications that don't mix with grapefruit.

Live and learn, I guess....

TheDans said...

So I have never lived in Texas, but I used to live in California.. anyway I live in New Zealand now, and stumbled across your blog from your tortilla recipe. They are nearly impossible to come by here, but your recipe is perfect. Anyway I have never looked at any of your other recipes until now.. and I must say, I can't wait to try this as well as pretty much all your other recipes!!! Thank you for posting all of these!! You have no idea what a life saver you are! :D

ripwhatisew said...

When I was a child (in Texas) my mother made flautas regularly with canned corn beef hash. We would fight to turn the key to open the can. I used to love them. Sometimes (still in Texas) I reach for the can of corned beef hash, but quickly put it back and just stick with my memory.

Jennifer Brumfield said...

There is nothing better than corned beef hash (what great comfort food). I search high and low for "the pefect recipe" for it and restaurants that make it from scratch. I understand that some of the best in the country is in San Antonio - I believe at a place called Magnola Pancake Haus. If you ever make it in there - you'll have to let us know. It's definitely on my list for next time I'm in Texas.

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