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CORNED BEEF HASH, SCRAMBLED EGGS FOR 10

post #1 of 15
Thread Starter 

I was told it is my turn to cook for our fire group meeting this Sunday and know the chief loves Corned beef hash and eggs as much as I do.  I figured i would make that for the meeting to get some extra brownie points.  

 

I am looking for help on making this for Sunday.

post #2 of 15
What would you like to know.
And how are you planning on doing the hash--
reheated from commercial cans, or made from scratch?
Eggs cooked on site? You have a full kitchen there?
Some details and some specific questions would be needed.
post #3 of 15
Thread Starter 

I would be doing everything from scratch.  I only live a block away from the meeting hall so I was planning on making it all at home and driving it over and it being consumed instantly.

 

I have never made corned beef before but do make a hash type dish from time to time with other fixins.

 

I just recounted and it would be more like 12 people and it is a home kitchen not commercial if that helps.

post #4 of 15

Corned beef from the round is sad. Avoid that even though it's readily available. Flat or point will cost you more but are worth it imho. My Costco has whole corned beef (both point and flat in one chunk) in cryovac ready to cook, but that's not so common. Most often it's just the flat. If you want to lean it out some, the flat is the leaner of the two cuts and easier to trim. 

 

I prefer to pressure cook the corned beef. It's just convenient and fast. Or you braise it slowly in the oven or stove top. For firemen, probably figure 1/2 pound per person prior to cooking. More wouldn't hurt. You'll have a fair amount of shrinkage in corned beef from raw plus firemen are stereotyped as heavy eaters. Save some trimmed hard fat and render it for cooking the hash.

 

Cube up your beef--1/2 inch cubes would be my target, Cube up an equal amount of cooked potato--boiled is simplest.  Onion, to taste. I'd go with green onion for color and it's somewhat "fresher" impact in food compared to a yellow or white onion.

 

 For 12, I'd say you'll need two 12" cast iron skillets. Pan type isn't essential, I just like what cast iron does for crusting corned beef hash. 

 

Heat the cast iron pans. Add rendered fat when hot. Add potato, season with salt--go a bit light to account for saltiness from the beef.  Add corned beef, season everything with black pepper, stirring to combine Cook until it gets crusty. Turn, breaking up the crust. Repeat until everything is evenly crusty. Add chopped yellow onion for the final two crustings, probaly last 5 minutes of cooking. If using Green onion, only the last crusting is needed. Time will depend some on how full you pack your skillets. Give it a taste for seasoning and correct as needed. 

 

It will hold well in a low oven while you cook the eggs.  I recommend "basted" or steaming the fried egg. It's the easiest way to cook many eggs at once to the same doneness. Pre crack the eggs into a largish bowl, about 4 per bowl. 2 bowls per 12" skillet. That way you can add the eggs quickly to the pan so they have the same cooking time. On a home stove, you might have to do this in a few batches to serve more than 1 egg/person for 12 people. 

 

The uncouth heathen in me likes crusty corned beef hash with ketchup. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 15

Hmm, you're scrambling eggs, then you can ignore my egg and hash holding comments. But corned beef hash with some runny egg yolk from the side, yum!

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 15

Precook the hash, take a portable burner to the meeting for the eggs. Hold the hash in a crock pot on low...

post #7 of 15

It's a great dish because you'll be doing most of the cooking the day before.  Hash is better when made with cold ingredients in my opinion.  So boil the potatoes and the the corned beef the day before.  I like to boil mine in a mixture of water and guinness beer, onions, carrots and celery.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 15

Consider poached eggs as the default. Pre-cook and hold. Warm to serve.

 

While crusty corned beef hash is the ideal, heat and serve out of a roasting pan (with whatever crust you can get that way). Focus on good taste rather than the crust.

 

Be prepared to entertain exceptions,... there is always someone who will prefer their egg scrambled or hard fried.

 

How about buttered toast?????

post #9 of 15
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

It's a great dish because you'll be doing most of the cooking the day before.  Hash is better when made with cold ingredients in my opinion.  So boil the potatoes and the the corned beef the day before.  I like to boil mine in a mixture of water and guinness beer, onions, carrots and celery.  

So cook the corned beef the day before check.  I was told by another chef to bake the potatoes ahead of time and put in fridge after they have cooled and srhed that day and cook them and the beef together in a large skillet and then put into large pans and keep in a warmer till serving.

 

Does this sound correct?  I was also seeing that maybe doing the eggs in the oven would be the quickest and least time consuming.

post #10 of 15

There are many good pieces of advice here.  I would prep the day before.  Dice your meat, potatoes, and onions.  I don't precook the potatoes but that will cut down on cooking time.  I would dice them, blanch them, and put them in an ice bath.  If they are overcooked the hash will be mushy.  This recipe serves three or four so you just multiply by four.  I serve with buttermilk biscuits with butter and preserves.  Good luck and have fun.

Corned Beef Hash

1-2 Lbs. Corned Beef chopped or shredded

2-3 onions diced

3-4 potatoes  diced

Salt and Pepper

Lea and Perrins

6 Eggs

Shredded cheese

Minced parsley

In a cast iron skillet with a lid start the potatoes cooking in a little olive oil, bacon renderings, or other oil.  When potatoes start to brown and soften add onions.  When onions are clear add S&P, L&P’s.  Continue to cook and turn until it starts to brown and everything is hash.  Check for seasonings.  If the hash starts to dry out add a little water.  To cook the eggs make 6 indentions in the hash with a spoon and crack an egg into each one.  Sprinkle a little cheese on the eggs.  Cover and cook until the eggs are done.  If you want you can cook the eggs in a 350 oven.  Garnish the eggs with parsley.

post #11 of 15

I mix the beef, potatoes and onion together all at once. Then portion and cook. I season mine with a mixture of rosemary, fennel and thyme, blended in a grinder to a powder and a little garlic and black pepper. 

I like the potatoes cooked as they help to hold the hash together but I've had excellent hash in many forms. It really is a simple dish open to interpretation and kind of hard to screw up if you make the least effort. So we've provided suggestions but I'm sure however you end up doing it will be fine. 

Fwiw, I wouldn't feed the canned stuff to a dog or my worst enemy. 

post #12 of 15
I confess I keep some of the canned stuff around and I use it when I get a sudden craving and don't have all the ingredients of hand. Maybe 2x year.

Corned beef has so much sodium and I'm on a sodium restriction so I eat it very rarely.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #13 of 15

"I confess I keep some of the canned stuff around."  I do to just in case I have an emergency.  This is the way I have been doing it for the past few years.

 

Corned Beef

Ingredients

Brine

  • 4 quarts water
  • 3/4 cup kosher salt
  • 1 tablespoon pink curing salt
  • 1/2 cup light brown sugar
  • 3 tablespoons prepared pickling spice I use McCormick
  • 1 (5-7 pound) beef brisket flat cut and trimmed

Preparation

Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Let brine cool. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.  Turning once or twice.

Rinse the beef: Remove the beef from the brine; discard the brine. Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.

Braise the beef with a Mari pox and a sachet of pickling spice in a 350˚ the oven for about 3 hours until tender as desired.   About twenty minutes per pound.

Mari pox onion, carrots, and celery cut up.  Sachet tie up about 2 TBS pickling spice in cheesecloth tied with butchers twine.

post #14 of 15
Thread Starter 

I unfortunately didn't get to make this for our Dinner meeting on Sunday as a few unexpected items came up.  

post #15 of 15
Too bad, that.
But hey, the thread yielded some good corned
beef hash recipes! smile.gif
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