Corned Beef Hash




2 lb. cooked corned beef brisket

2 large russets cooked in salted water

3 c. Mirepoix mix

1 small bell pepper

2 tsp. kosher salt

1/2 tsp. ground black pepper

1 tsp. garlic powder

1/4 tsp. kashmeri red pepper

1/2 tsp. cumin

1/2 tsp. thyme

1/2 tsp. onion powder

2 tbsp. butter substitute of your choice


Corned beef hash that is ground.


Cook potatoes in salted water until they are cooked, but not mushy, about 10-12 minutes. The cook WAY faster if you peel and cut them up into cubes. Then the time might be less. You want them to retain some structure with still being somewhat non smooshy.

The day before cook the corned beef brisket in a sous vide cooker until tender, 185 for about 8 hours. I leave in the original bag. I also recommend weighting the bag, as the corned beef seems to float for some reason. I just use a marble weight, with a plate on top pushed down by a lid. When its done, take out and cool, cut into thin slices.

Take vegetables, butter, (minus the potatoes) and spices and cook them until well browned 5-10 minutes (mirepoix may take longer) You want the carrots semi soft, you might want to put a bit of water in the mixture and allow it to be covered for a few minutes. I use a medium heat. You want them to brown but not burn, and to be al-dente or softer if you like.

Finally, mix the corned beef in with the vegetables and put in bowl. Let it cool a bit and then grind on a coarse setting using a grinder of your choice. I use the kitchen-aid grinding attachment, but any coarse grinder will do. Once this is done, mix it together lightly, and put in a freezer bag, and refrigerate overnight. I like to use it by itself, or brown nicely. I had tried some of the recipes which use non ground but I didn’t like them as much.