Best 6 Coon Hash Recipes

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**Coon Hash: A Historical Dish with Various Culinary Interpretations**

Coon hash, also known as "coonhound hash" or "coon casserole," is a traditional dish with a rich history and diverse culinary interpretations. Coon hash originated in the American South, where it was commonly prepared using raccoon meat. However, due to the decline in raccoon hunting and the increasing scarcity of raccoon meat, various recipes have emerged that use alternative ingredients such as corned beef, beef, venison, or ground pork. In addition to the main protein, coon hash typically includes a combination of vegetables like potatoes, onions, bell peppers, and corn, along with seasonings and spices to create a flavorful and hearty dish. This article presents a collection of coon hash recipes, each offering a unique take on this classic dish, catering to different culinary preferences and dietary restrictions. From the traditional coon hash made with raccoon meat to modern variations using alternative proteins, these recipes provide a glimpse into the culinary history and evolution of this iconic dish.

Here are our top 6 tried and tested recipes!

CORNED BEEF HASH



Corned Beef Hash image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
  • Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
  • Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

CORNED BEEF HASH



Corned Beef Hash image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

Steps:

  • Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
  • Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
  • Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

CORNED BEEF HASH



Corned Beef Hash image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 34

3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced
5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
  • *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

COON HASH



Coon Hash image

This is a southern dish loved by many. It is usually made in the fall and winter. It goes great with dry white rice and collard greens.

Provided by mightyro_cooking4u

Categories     Wild Game

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 raccoon, cleaned and fat removed
water, enough to cover raccoon
salt, to taste
2 large onions, chopped
pepper, to taste
lard or vegetable oil
red pepper flakes (optional)

Steps:

  • Boil raccoon with salt and 1 onion chopped until the raccoon is falling off the bones.
  • Turn off heat and let cool enough to handle. When cooled, remove meat from the bones.
  • In a large skillet, heat oil put in coon,onion,salt and pepper. Sprinkle in red pepper flakes. If coon becomes too dry, add more oil to continue frying. Cook until coon is hashed and browned with some crispy bits.

Nutrition Facts : Calories 21, Sodium 1.5, Carbohydrate 5.1, Fiber 0.7, Sugar 2.1, Protein 0.5

CORNED BEEF HASH



Corned Beef Hash image

A combination of corned beef, potatoes, and onions. A quick and easy meal.

Provided by Jodi McRobb

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 6

Number Of Ingredients 4

6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth

Steps:

  • In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g

DELUXE CORNED BEEF HASH



Deluxe Corned Beef Hash image

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Provided by Debra Steward

Categories     Breakfast and Brunch     Potatoes

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

Steps:

  • Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

Tips:

  • Choose fresh, high-quality ingredients for the best flavor.
  • Don't be afraid to experiment with different variations of the recipe, such as using different types of beans, vegetables, or spices.
  • If you're short on time, you can use canned or frozen corn and beans instead of fresh.
  • If you like a bit of heat, add some cayenne pepper or chili powder to the recipe.
  • Serve coon hash with your favorite toppings, such as sour cream, salsa, or shredded cheese.

Conclusion:

Coon hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover cornbread and it's also a budget-friendly meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying coon hash that the whole family will love.

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