Best 6 Corned Beef Hash Stew Recipes

CORNED BEEF HASH STEW

Steps:

• 1. Peel and dice potatoes, set aside.
• 2. In a large Dutch Oven pot, bring roux and 8 cups of water to a boil. Roux will dissolve into the water as it heats. Note: You can use bottled Roux or look for my Microwave Roux recipe.
• 3. Add onions, salt, pepper, corned beef and bring to a medium boil. Gravy should be a little on the thick side.
• 4. Stir in potatoes and simmer until potatoes are tender, about 25 minutes.
• 5. If gravy is too thick, add more water or for thicker gravy, add more dark roux.
• 6. Note: If your gravy is not a milk chocolate color, stir in some Kitchen Bouquet to darken and add flavor.

DELUXE CORNED BEEF HASH

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.

CORNED BEEF HASH

Steps:

• In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

RALEYS IRISH CORNED BEEF STEW

Steps:

• Place flour into a large bowl; toss corned beef cubes in flour to coat.
• Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
• Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
• Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
• Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

CORNED BEEF HASH

Steps:

• Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
• Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
• Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.