March 17th is St. Patrick’s Day and I know you have Corned Beef Hash on the brain, but are looking for a twist on the original. Fear not. Just as Brandie Kajino and I led you through National Corned Beef Hash Day, we’ll make sure St. Patrick’s Day is your culinary Woodstock; your CBH-palooza. So, let’s get this party started now because it’s time to brine that brisket!
March 9th – T-8 Days – Planning
Below is a rough time table of possible celebrity chef and food magazine recipes guaranteed to make March 17th a banner day. Brandie and I captured the creation of Tyler Florence’s version. Hash away!
March 10th – T-7 Days – Start Brining
Brandie has beaucoup energy, enthusiasm and wicked pixel skills (photo below)! Check out her brisket brine post here.
March 13th – T-4 Days – Check the Brine
Well shut my mouth and damn my eyes – if this isn’t deja vu, I don’t know what is! Here’s a peek at Brandie’s brisket brining. Say that fast three times.
March 16th – T-1 Day – Cook That Brisket!
By now, you’re on the home stretch and are eager to get your wagon to the promised land. Well, Brandie is here to ensure all your hard work comes off without a hitch – Cook That Brisket!
March 17th – St. Patrick’s Day
In case you decided not to brine your own brisket, don’t worry. Today would be a great day to grab corned beef from the store that is ready to cook. Just follow the directions on the package and go from there. Then, follow the recipe below for the ultimate in hash goodness.
And now you know the secret to making Corned Beef Hash from scratch. Special thanks to Brandie for her mad brisket skills!
Hashcapades.com Corned Beef Hash
2 1/2 lb cooked corned beef brisket (See Brandie’s post), diced about 1/2″ cubes
4 medium Russet potatoes, diced about 1/2″ cubes
3 medium parsnips, peeled and diced about 1/2″ chunks
6 cloves of garlic, unpeeled
1 tsp kosher salt
2 Tbsp olive oil
3 Tbsp butter
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 Tbsp horseradish cream (about have a small jar)
7.5 oz creme fraiche
3 Tbsp chopped fresh parsley
4-6 eggs (optional)
NOTE: Pre-heat the oven to 425°F
1) Dice corned beef brisket and set aside in a big bowl in which you can mix all the ingredients.
2) Spread diced potatoes, diced parsnips and garlic cloves on one or two rimmed baking sheets.
Drizzle with olive oil, mix and then add salt and mix again. Place in oven for about 40 minutes,
checking towards last 10-5 minutes for doneness.
3) While potatoes, parsnips and garlic are roasting, saute onion and peppers in butter for about 5
minutes or until tender, remove and add to bowl with corned beef.
4) In a separate bowl, ddd the horseradish and cream fraiche, stir, and then salt to taste.
5) In the big bowl, add the potatoes & parsnips when done. Carefully squeeze roasted garlic cloves
and stir the mixture thoroughly, seasoning with salt and pepper to taste.
5) If adding eggs, prepare to your liking, then plate corned beef hash, drizzle horseradish cream
sauce, then top with egg and sprinkle with parsley.