Tex's Corned Beef 'Tator Hash 🐮. Corned Beef Hash is a very popular and delicious Classic breakfast, lunch and dinner dish in Diner's and in households throughout the world. Corned Beef Hash Recipe / Method. Not so much a Corned Beef Hash recipe as it is a Corned Beef Hash method.

And of course I'll be taking full advantage of our corned beef leftovers in this epic hash. Now the secret to this hash is roasting the potatoes first - that way they get that amazing crusty crispness in a shorter. Corned beef hash is a dish that begins with corned beef, a type of beef brisket that has been specially preserved, and combines it with onions, potatoes, and spices. You can have Tex's Corned Beef 'Tator Hash 🐮 using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Tex's Corned Beef 'Tator Hash 🐮

You need 3 of large potatoes (use a fluffy potato like Maris Piper).
It's 200 grams (9 ounces) of tinned corned beef.
It's 2 tbsp of oil for pan frying.
Prepare 1 of large onion, sliced.
You need 600 ml of hot water.
You need 1 1/2 tbsp of Worcestershire sauce.
You need 1-2 of beef OXO stock cubes.
Prepare of sea salt and freshly ground black pepper to season.

Brisket is often a tough cut of meat and is usually slow roasted or cooked in a slow cooker over a matter of several hours. Corned Beef Hash is my favorite breakfast dish. Moist corned beef means moist corned beef hash. Recipe courtesy of Crown Decorative Products Ltd.

Tex's Corned Beef 'Tator Hash 🐮 instructions

Peel the potatoes and start frying your onions on a medium-low heat in a stockpot. After 3-4 minutes, slice off the fat from the corned beef and stir in to the pan with the onions until it melts. Cook until the onions begin to brown, without being too soft. Tip: corned beef is much easier to slice when it's been kept in the fridge.
Cube the potatoes to about ½ to ¾ of an inch, chop the remaining corned beef and add to the pan. Add the hot water. There's plenty of flavour in the skins, so try tying in a muslin pouch, or a ladies hairnet and adding to the pan.
Bring to the boil then add the Worcestershire sauce and crumble in the stock cubes. Stir well and cook, uncovered, on a rolling boil for 10 minutes stirring occasionally.
Season and stir well (remove the potato skins if using). Taste and if you want a little extra savoury flavour, add another OXO Cube and a splash of Worcestershire. Reduce, uncovered, on a medium-low heat, for 10-15 minutes, stirring occasionally.
When the hash is thick with a little gravy. Remove from the heat and leave to cool, uncovered, and thicken a little more. Reheat when ready to serve in.
Serve with brown sauce, pickled red cabbage, pickled beetroot, cream crackers, or crusty bread.
Leftovers can be frozen easily in a food container and heated at a later date. This also makes a great pie filling. Simply put in a pie dish, cover with a shortcrust pastry, brush with egg wash, and cook until the pastry is golden brown....
...see recipe in my profile (Tex's Meat and 'Tator Pie).

Heat the oil in a medium skillet over high heat. How to Make a Corned Beef Hash. I've always proudly been a big breakfast kind of guy. For me, there's probably no better breakfast than a properly prepared corned beef hash. I have a feeling I'm not alone in my thinking, as this lovingly simple dish has its enthusiasts around the globe.