Corned Beef Hash Recipe

Name: Corned Beef Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds fresh whole beef brisket, cut into equal pieces; 2 bay leaves; Salt and freshly ground black pepper; 2 medium white onions, diced; 3 teaspoons chopped garlic; 1/2 cup chopped fresh thyme leaves; 2 teaspoons Worcestershire; 1 teaspoon hot pepper sauce, (recommended: Tabasco); 1/2 cup white wine; 3 large chef potatoes peeled and diced; Yellow mustard (1 teaspoon per pound); 1 tablespoon Worcestershire; 1/2 tablespoon teaspoon hot pepper sauce, (recommended: Tabasco); This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

10 pounds fresh whole beef brisket, cut into equal pieces
2 bay leaves
Salt and freshly ground black pepper
2 medium white onions, diced
3 teaspoons chopped garlic
1/2 cup chopped fresh thyme leaves
2 teaspoons Worcestershire
1 teaspoon hot pepper sauce, (recommended: Tabasco)
1/2 cup white wine
3 large chef potatoes peeled and diced
Yellow mustard (1 teaspoon per pound)
1 tablespoon Worcestershire
1/2 tablespoon teaspoon hot pepper sauce, (recommended: Tabasco)
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
Add the brisket to a large pot and cover it with water.
2
Add the bay leaves and season with salt and pepper, to taste.
3
Boil the brisket over medium-low heat until tender.
4
Remove from the water and set aside.
5
In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce.
6
Saute until the onions are soft, about 5 minutes.
7
Season with salt and pepper, to taste.
8
Add the wine and stir to deglaze the pan.
9
Bring a large pot of water to a boil over medium heat.
10
Add the potatoes and cook until tender.
11
Drain and set aside.
12
Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
13
Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment.
14
Pulse until the beef becomes stringy.
15
Don't overmix.
16
Pull off any excess fat.
17
Serve or store in the refrigerator for later use.

2950

kcal

Calories

193

Fat

Carbs

299

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 pounds fresh whole beef brisket, cut into equal pieces, 2 bay leaves, Salt and freshly ground black pepper, 2 medium white onions, diced, and more.

Yes, Corned Beef Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions