Homemade Corned Beef Hash

Homemade Corned Beef Hash

Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day.  We usually order it at one of our favorite coffee shops and they all serve the canned version.  Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash?  Believe me once you do it’s hard to settle for the canned stuff!

Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned  Beef & Cabbage you had for dinner last Sunday!  Well wonder not more!  Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight!  I know I will!

Homemade Corned Beef Hash is a great way to use that leftover brisket.  It’s easy, it’s fast, and it’s very yummy!  So let’s make some hash!

By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!

Ingredients

Left over Corned Beef Brisket (if you don’t have leftovers then cook a brisket in your crock pot or Instant Pot.  Click here for my Instant Pot Corned Beef & Cabbage recipe)

3 – 4 Yukon Gold Potatoes – Peeled, boiled, diced (If you have leftover potatoes from dinner just dice those)

1 Small Onion finely diced

1 Tbs. Minced Garlic

1/2 Tsp. Paprika

1/4 Cup beef broth

Oil for Frying

Directions

Prepare your brisket and potatoes

Heat oil in frying pan

Saute onions until they start to turn translucent

Add garlic and saute until they start to turn brown

Add diced corned beef and potatoes

Sprinkle with paprika and mix well

Spread corned beef mixture evenly in frying pan and smush down with back of your spatula

Pour beef broth over all

Turn down heat and simmer until liquid is mostly gone

Flip corned beef over and smush down again with back of spatula

Cook another 5 minutes or until dry

Serve with hash brown potatoes and fried eggs.

 

 

Homemade Corned Beef Hash
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Homemade Corned Beef Hash
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Ingredients
Servings:
Instructions
  1. Prepare brisket and potatoes
  2. Heat oil in frying pan
  3. Saute onions until they turn translucent
  4. Add garlic and saute until garlic starts to brown
  5. Add diced corned beef and potatoes
  6. Sprinkle with paprika and mix well
  7. Spread corned beef mixture evenly in pan and smush down with back of spatula
  8. Pour broth over all and reduce heat
  9. Cook until liquid is almost gone
  10. Flip corned beef over and smush down again with back of spatula
  11. Cook another 5 minutes or until all liquid is gone
  12. Serve with hash brown potatoes and fried eggs.
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Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

corned beef & cabbageHappy St. Patrick’s Day!  Well it will be in a couple of days.  So what’s for dinner on St. Paddy’s Day?  Why Corned Beef & Cabbage of course!

You don’t have to be Irish to celebrate St. Paddy’s Day or love Corned Beef & Cabbage.  I suppose you could say that every year on March 17th.  we’re all Irish, if only for a day!  And you don’t have to wait for St. Patrick’s Day to enjoy some Corned Beef & Cabbage, you can have it any day of the year.  But you might notice that most markets don’t always stock corned beef year round, and if they do it’s very expensive.  So do what I do and pick up several packages of corned beef when they’re on sale around St. Patrick’s Day.  Just toss them in your freezer they’ll keep for months and thaw them out when you feel like having a bit of Irish during the year!

I used to make my Corned Beef & Cabbage in my crock pot, the corned beef part at least.  Then I’d boil the veggies on the stove just before serving.  Believe me you don’t want to cook your cabbage with the brisket in the crock pot; you’ll end up with mush!

Anyway since I got my handy dandy new Instant Pot last Christmas I’ve been making Corned Beef & Cabbage in there!  Now just like you don’t want mushy veggies when you use a crock pot, you don’t toss in the veggies into the Instant Pot with the brisket; but you don’t need to cook them on the stove either (that’s just one more pot to wash in my opinion!)

Today I’ll tell you how to make Corned Beef & Cabbage in your Instant Pot!  Not only do you use just one pot, you can get the meal done in less than 2 hours!  How easy is that?

Not only is making Corned Beef & Cabbage quicker and easier in the Instant Pot, it comes out better too!  We all agreed that the corned beef comes out more tender without falling apart like it does when cooked in a slow cooker.  The meat also comes out with a very nice appealing texture and it’s very tasty too!  So without further ado here’s my recipe for Instant Pot Corned Beef & Cabbage!

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Ingredients

3-4 Lbs. Corned Beef Brisket – you might need 2 packages

Seasoning Packet included in the Brisket

1 Large Onion – Diced

6 Cloves Garlic – Peeled and cut into halves

1 Bottle of Guinness or Dark Beer

6 Yukon Gold Potatoes – Peeled and cut in half

1 Large Head of Cabbage – Cut into large wedges

2 Cups Baby Carrots

Directions

Remove corned beef brisket or briskets from packages and rinse with cold water

Place in Instant Pot Fat side down

Rub contents of seasoning packet or packets on the corned beef brisket

Add Onions & Garlic to the Instant Pot

Pour in beer being careful not to wash seasonings off the brisket

Seal the lid making sure the steam release valve is set to sealing

Set the Instant Pot on Manual and adjust time to 90 minutes

Once the pot turns off let it release the steam naturally for 10 minutes then carefully turn the valve to release the pressure

Open the lid and remove the corned beef brisket from the pot.  Place it on a serving dish and let rest.  Spoon some of the broth over the brisket to keep it from drying.

Leave the remaining broth in pot and place veggies inside.

Seal the lid making sure the valve is back on sealing.

Set the pot on manual and adjust time to 3 minutes.

When the pot turns off carefully manually release the pressure.

Open lid and place veggies on platter with corned beef.

Store left over corned beef in some of the broth to keep it from drying out.

corned beef & cabbage
Instant Pot Corned Beef & Cabbage
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corned beef & cabbage
Instant Pot Corned Beef & Cabbage
Print Recipe
Ingredients
Servings:
Instructions
  1. Remove brisket or briskets from package and rinse with cold water
  2. Place brisket into Instant Pot fat side down
  3. Rub contents of seasoning packet or packets on brisket
  4. Add Onions and Garlic
  5. Carefully pour in Guinness or beer being careful not to wash off seasonings
  6. Secure lid making sure valve is set to sealing position
  7. Turn pot on manual and adjust time to 90 minutes
  8. When pot turns off allow to release steam naturally for 10 minutes
  9. Carefully turn valve to release and let steam out.
  10. Open lid and remove brisket. Place brisket on to serving dish and let rest. Spoon some broth over brisket to keep it from drying out.
  11. Keep remaining broth in pot and place veggies into pot
  12. Seal the lid making sure the valve is back on sealing position
  13. Set pot to manual and adjust time to 3 minutes
  14. When pot turns off carefully release the pressure
  15. Transfer veggies to serving dish and serve
  16. Store leftover brisket with some of the broth to keep it from drying out.
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Italian Herb Slow Cooker Pot Roast

Italian Herb Slow Cooker Pot Roast

It seems like everyone’s lives are so busy these days, I know mine is.  Finding time to cook can be challenging when I’m busy chasing after the 2 year old twins, Harper and Sadi.  Actually keeping them safely out of the kitchen so I can cook is the biggest challenge!  But now that my daughter Jenny and her sons, Dion and Devon, have moved back home with me preparing meals is a must.  I usually cook dinner at least 4 nights a week, but now that they’re back we prepare 3 meals a day almost everyday.

In my life my Slow Cooker or Crock Pot has been a lifesaver!  It really makes cooking dinner that much easier, toss everything in the pot in the morning, forget about it, and serve for dinner! One of my family’s favorite slow cooker dinners is Pot Roast.

It’s really the best way to make pot roast  in my opinion.  You can toss in just about any cut of meat, I like to use chuck roasts, and it turns out tender and juicy.  For a bit of variety I like to add different herbs and spices to my pot roast.  One of our favorites is this Italian Herb Pot Roast.  We eat it with steamed white rice, but really it’s hearty enough to serve by itself, specially if you toss in lots of potatoes and other veggies.

Fresh herbs and Balsamic vinegar is the secret to this tasty pot roast.  It’s a great way to use some of the herbs in my kitchen garden!  If you don’t grown your own herbs you can buy some at your local farmer’s market or grocery store.

Here’s the recipe!

Ingredients:

3-4 Pound Chuck Roast

3 Cups Beef Broth

1 Cube Beef Broth – crush and stir into the liquid in the pot

2 Cups Baby Carrots

1 Large Onion – cut in chunks

6-8 Small Yukon Gold Potatoes – scrubbed clean, cut in half

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 Sprigs Fresh Oregano

3 Cloves Fresh Garlic – minced

1/2 Cup Balsamic Vinegar

1 Tbs. Sea Salt

Directions:

Place all ingredients into a crock pot.

Cook over low heat for 8-10 hours.

 

Italian Herb Slow Cooker Pot Roast
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Italian Herb Slow Cooker Pot Roast
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a crock pot
  2. Cook over low heat for 8-10 hours
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