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Corned Beef Hash

A few nights ago, we had dinner all planned.  We were going to have gyros and J had even stopped on his way home from work for some hummus and tabouleh salad to go with them.  Unfortunately, we had failed to read the directions on the gyro meat and found that it had to be thawed in the refrigerator overnight.  So there we were, stuck without a plan B.  J and I started rummaging in the cupboards and found a can of corned beef that we’d picked-up at Aldi, more out of curiosity than anything.  We also had some potatoes and eggs, so we decided to make a corned beef hash.  Using a conglomeration of recipes we found on the internet, we came-up with a corned beef hash that was the best corned beef hash I’ve ever had.

Corned Beef Hash

1 can of corned beef, finely diced

3 large potatoes, finely diced

1 small onion, finely diced

1 cup of beef broth (or 1 bouillon cube dissolved in a cup of hot water, which is what we used)

salt, pepper, garlic powder to taste (we also used a little Greek seasoning we had on hand)

Finely dice the corned beef, potatoes and onion.  Using a giant skillet, the biggest you have, add the diced ingredients and broth/bouillon.  Season to taste (we didn’t go overboard on seasonings because this shouldn’t be a highly-seasoned dish, unless you like garlicky corned beef hash – if that’s the case, then season-away).  Start to simmer until a low boil gets going.  Continue cooking until all the moisture is absorbed and the potatoes are soft.  If you like it mushy, then you’re done.  If not, the next step is crucial in achieving corned beef hash nirvana.  If you have a wok or non-stick skillet, get it out and add a little oil, turning the heat on medium high.  When the wok/skillet is hot, transfer the corned beef hash in batches to get a good crisping going to the outside.  By working in small batches, J was able to sear everything really well and the kids liked the whole “diner” aspect of it.  Everyone got their food hot and fresh and were able to order their eggs the way they like.  It was a little time-consuming, but definitely worth it, I promise.

The best part of this meal, for me, was that it was delicious and inexpensive.  Three potatoes, a can of corned beef (which was only a few dollars) and some onion.  I keep bouillon cubes on hand for meals like this, so no extra expense there.  All together, it was probably only $5-$6 to feed a family of four, including the eggs.  You can’t even get fast food for that price.  This meal definitely fits within our challenge to eat from the pantry whenever possible.  I just don’t know why we hadn’t thought of it before.

What about you?  What delicious things have you been eating lately?



About sugarshellandbutterknife

I am a work-at-home mother of two, daughter K who is 16 and son N who is 12. I live in a 1956 mid-mod ranch with my children and the love of my life, J. We're slowly renovating our house on a budget and love all things DIY. I hope to make this a place where frugal-minded folks like myself can exchange ideas, gain inspiration and find encouragement to tackle whatever life throws our way.

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