CORNED BEFF HASH (paleo friendly)

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What are you going to do with all that left over corned beef from St. Patrick’s Day? Make hash, of course! CORNED BEEF HASH is one of those comfort foods that you see on every diner menu from here to across the pond. Each country has their own version and name for this hearty dish.

In Denmark it’s known as biksemad: Austria, grosti; and in Malaysia, bergedil. Hash by any other name is still hash. No matter what country it’s made, the base is always the same…left over meat, onions and potatoes.

Since hash is mostly eaten for breakfast, it’s only natural that it’s paired with eggs. Eggs and hash have had a long love affair, kinda like Elizabeth Taylor and Richard Burton or Joanne Woodward and Paul Newman. (you get the picture)

Using corned beef is the most popular way of making hash here in the States. Although it’s considered a breakfast food, put it on a nice soft roll, top it with cheese and call it lunch or dinner.

It’s more versatile than one might think. You can mix it in with rice, or noodles. You can even put brown gravy on it. Add other veggies like tomatoes and peppers and wrap it in a tortilla.

But first things first. Before we can start thinking about other ways to eat hash, we need a great hash recipe. This is it. In my version of corned beef hash, I switch a few things up. I use yams instead of white potatoes. I also use onion, turnip, thyme, mustard seeds and dijon mustard to add a little kick.

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Now that you have a great recipe to start, let your inner foodie come out and use corned beef hash in a new way…OR…Just brown it all up in a cast-iron skillet, top it with a fried egg and call it breakfast.

(RECIPE)

serves 2- 4 (depending on how hungry you are)

  • 3 Tbsp. unsalted butter
  • 2 cup corned beef, cooked, shredded & cut into bite size pieces
  • 1 cup diced yam or sweet potato, peeled & cut into 1/2 inch pieces
  • 2/3 cup diced turnips, peeled & cut into 1/2 inch pieces
  • 1/2 cup chopped onions
  • 1 Tbsp. dijon mustard
  • 2 tsp. yellow mustard seeds
  • a few sprigs of thyme leaves
  • salt & pepper to taste
  • egg (optional)

In a large skillet, melt butter over medium heat. Add the potatoes, turnips & onion to the pan. Cook until the begin to caramelize. add the mustard seeds &cook for another minute or two. Next add the corned beef, thyme & dijon mustard. Give the mix a good stir to incorporate everything. Cook until everything is nice & crispy, about 8-10 minutes.


Enjoy,
D I V A

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