Get a Taste of New York: An Interesting Corned Beef Hash Recipe

New York ForumDaily continues to delight with simple recipes for traditional New York dishes. Corned beef hash is a classic dish made from simple ingredients. Read on to find out how to make it delicious.

Corned beef hash is a simple and at the same time not boring dish, which is easy to prepare. It turns out to be satisfying and appetizing. For cooking You will need a small selection of vegetables, as well as the corned beef itself.

Ingredients

For the corned beef:

• 1,5 kg brisket
• 1/4 cup quick tender mix
• 1/4 cup kosher salt
• 4 st. l. brown sugar
• 1 tbsp allspice (whole)
• 3 tbsp mustard seeds (brown and yellow)
• 1 tbsp chili flakes
• 6-7 carnations
• 6 cardamom pods
• 2 large bay leaves
• 1 whole cinnamon stick
• 2 Art. l. ground ginger

For hash:

• 2 medium potatoes
• 2 Art. l. butter
• 1/4 cup chopped parsley
• 2 cups chopped corned beef
• 1/2 small yellow onion, diced
• 1 fried egg (optional)

Fry all ingredients in butter, but if desired, you can safely replace it with any vegetable oil. Pre-boil the potatoes until half-ready. You can add a set of dry spices to the dish to taste, although everything turns out very tasty and aromatic without them.

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Irish Corned Beef Hash Recipe

Step 1

In a small frying pan, toast the allspice, mustard seeds, chilli flakes, cloves and cardamom pods, then leave to cool. Once cool, pound the spices in a mortar and pestle until coarsely ground (if you don't have a mortar, place the spices in a zip-top bag and crush with a rolling pin). Add the brown sugar, pickling powder, salt and ground ginger to the toasted spices in a bowl and stir until smooth.

Step 2

On a cutting board, use a fork to make holes along the entire length of the brisket so that the spices penetrate the meat and the curing mixture gets inside.

Place half of the spice mixture in the bottom of a large plate, place the brisket on top, then the remaining spices and rub them well into the meat.

Take the meat out of the plate and wrap it tightly in film. Put the wrapped meat in the refrigerator under the press for 3 days. If the liquid starts to flow out of the meat, this is good – it means it is losing excess moisture.

Step 3

After 3 days, rinse the meat with cold water, place it in a pressure cooker and fill it with water so that it covers the brisket by 5 cm. Add cinnamon sticks and bay leaf. No need to add salt – the brisket has absorbed enough salt during the salting process. Cook for 1 hour. Then remove the meat from the pressure cooker and let it cool.

Step 4

Cut a third of the brisket into large pieces. Chop the potatoes into cubes of about 1 cm and boil in salted water until soft (about 6 minutes). Drain the water and put the potatoes aside.

Cut the onion into medium cubes and fry in a pan with oil until it becomes translucent. Add the diced corned beef and after about two minutes, the cooked potatoes.

Make sure your hash is in an even layer on the pan. Cook on one side for about three minutes (until crispy) and flip to cook the other side. Top with a fried egg, sprinkle with chopped parsley, and enjoy!

Bon appetit!