Today in the kitchen: homemade corned beef hash

I hate corned beef. Seriously. I am texturally sensitive, so slimy boiled beef is not appetizing to me at all. So when i bought a corned beef yesterday it was my intention to make the most amazing breakfast in the world, corned beef hash. (As it turns out, I can avoid this awful texture by boiling it for the first hour and a half, and then finishing it by roasting it in the oven with the vegetables and potatoes. Seriously delicious, and who doesn't prefer roasted veggies over boiled mushy grossness?). As I did two different preparations if the beef, I will go ahead and do both here. Enjoy!

Corned beef
1 small corned beef, preseasoned ( I think mine was 1.5 lbs). Now, I bought this with the intention of only making the hash, if you want to eat this as a meal and use the leftovers for hash, you will need a bigger one.

3 medium sized red potatoes
1/2 onion
1 c mini carrots
1/3 cabbage

Put the beef in a saucepan, cover it with water, put in included seasoning packet, (should be with the beef). Bring the water to a boil, turn down to a simmer. Cook for 1-1.5 hours depending on size of the roast. Internal temp should be 160 degrees. Take the beef out, put in a roasting pan with cut up veggies, bake 15-30min till veggies are done.


Corned beef hash

This is for a single serving

1/3 c chopped beef
3 mini carrots
1/2 red potato
1/3 cup chopped cabbage
1-2 T butter
Sprinkle of garlic powder
Salt and pepper to taste








When I made the beef the night before, I didn't roast the cabbage, because I forgot to buy it. So this morning I just chopped the stuff raw and fried it in butter. Mmm, butter...

Okay, chop up the ingredients, I would fry the potatoes up a little bit before putting the rest of the veggies in, because I like them more crunchy and squishy.







I then put all the rest of the ingredients in the melted butter, fried it up. Put it on a plate, then I fried up an egg over medium, and put it on top. Couple that with a cup of my new favorite honey-almond latte, and you have got breakfast perfection my friend.