This corned beef hash is revamped using parsnips and carrots in addition to the potatoes and is very simply seasoned with a bit of cumin, garlic and pepper. To me, this corned beef hash is a far cry from the oily mush that canned corned beef can be. This recipe is light yet comforting and a great celebration of Fall comfort foods!
CORNED BEEF HASH (serves 2 hungry people)
1 pound leftover Corned Beef cubed
1 medium sized Potato cubed (use your favorite variety or whatever you have on hand)
2 large parsnips peeled and cubed
2 large carrots peeled and cubed
1 medium onion diced
2 cloves garlic roughly minced
1.5 teaspoon ground cumin
1 teaspoon ground black pepper
3/4 teaspoon salt
1 Tablespoon Worcestershire Sauce (optional)
1 Tablespoon Olive Oil
– Keeping them in separate piles, cut the potatoes, parsnips and carrots into small 1/4- 1/2 inch cubes (the smaller the size, the quicker they will cook) Make sure that whatever cube size you choose they are all the same, that will ensure that all of the vegetables cook at the same rate.
– Cube your cooled corned beef into 1/2 inch chunks and reserve
– Heat olive oil in your pan on a medium heat and put parsnips in and cook for 5 minutes and stir making sure the parsnips aren’t sticking to the bottom of the pan
-Next place onions and carrots and cook for an additional 5 minutes stirring every so often
– Put the garlic, potato, all seasonings and Worcestershire sauce in pan and cover, making sure to keep on stirring to avoid sticking!
– After another 5 minutes, put your corned beef into mixture and let it heat up
– Once hot, taste the hash for seasoning and check to see if your root vegetables are cooked all the way through
– If not, let it keep on cooking on medium heat stirring frequently until the vegetables are cooked through (the cooking time will depend on their cube size)
– I like to add a fried egg as well just to top the whole thing off!