This delicious Corned Beef Hash recipe is prepared in two steps. While the method seems quite complex, nothing about this recipe is difficult. By following the step-by-step process described below, you will cook a delicious, mouth-watering corned beef hash that will feed 4 mouths!
All you need to do is start by cooking the beef a day before, shred it the next and then throw the hash together! Simple, easy, and, most importantly, delicious! Plus, thanks to the quail eggs, the hash will be more flavorful and healthy than ever!
- 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
- 4 sprigs parsley
- 3 torn bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- Yellow mustard seeds
- a medium onion, peeled and halved
- 1 large russet potato, peeled and halved crosswise
- ¼ cup chopped fresh flat-leaf parsley, plus more for serving
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 teaspoon distilled white vinegar
- 16-20 quail eggs
- Chopped fresh chives (for serving)
HOW TO MAKE AMAZING CORNED BEEF HASH:
For the corned beef:
1. Grab the corned beef and place it in a large Dutch oven or other heavy pot you have around. Add water to it and then, make sure the water covers it by 1 inch. Next, add the parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. This will give it a unique flavor!
2. Now, bring everything to a boil. After that, reduce the heat, cover it and let it simmer. Skim the surface every now and then and add more water to the pot, as needed. Make sure you keep the corned beef submerged at all times until it becomes tender. This should take you about 3 ½ – 4 hours.
3. Next, add the onion and potato in the pot and cook them until they become very tender. This should take about 25 minutes. Then, remove the onion and potato from the pot, let them cool down and store them in the fridge.
4. Let the corned beef cool in its cooking liquid. After it’s cooled down, transfer it to an airtight container together with the cooking liquid. Make sure you add at least 1 cup, but if you can fit more, then add as much as you can. Cover the container and store it in the fridge.
The corned beef and vegetables can be cooked a couple of days ahead if you want to simplify your work. For this, all you need to do is keep them in the fridge.
For the hash:
1. Take the airtight container out of the fridge and remove the corned beef. Now shred the meat enough to measure 2 cups. Don’t discard the remaining corned beef, as you can use it later for sandwiches or snacks.
2. Next, preheat the oven to 200°C. Grab the cooked onion and slice it thinly. Then, cut the cooked potato into half an inch pieces. Toss everything in a large bowl and add ¼ cup chopped parsley. After this, just moisten the mix with the cooking liquid if it’s too dry and season with salt and pepper.
3. The next step is to grab a medium-sized nonstick skillet and heat up about 2 tablespoons of butter over medium heat. Add half of the corned beef mixture and press it into a pancake. Cook undisturbed until the underside is brown and crisp. This should only take about 6 minutes.
4. Then, set a plate over the pan and carefully invert the pancake onto the plate. Immediately, slide it back into the pan. Cook until it turns brown and crisp and then transfer the pancake to a plate and place it in a warm oven until ready to serve. Repeat this action with the rest of the corned beef mixture.
Poaching The Quail Eggs
While the pancakes are staying warm in the oven, grab a large saucepan and add water, about 2 inches depth. Bring it to a gentle simmer and add vinegar. In order to poach the quail eggs, crack them into a small bowl and gently slide them into the saucepan.
Do this one egg at a time. Wait until the whites are set and the yolks still runny. This should take about 3 minutes. After that, transfer the eggs to paper towels with a slotted spoon.
Serve the quail eggs over the corned beef hash, seasoned with salt and pepper. Top everything with chives and parsley and have an amazing Corned Beef Hash with quail eggs! Bon Appétit!