Russet potatoes are my go-to for hash, but Yukon Golds are a good substitute. I like butter, but other fats like canola or vegetable oil work great. Like any recipe, you can mix up some of the ingredients. Salt and black pepper - enhances the flavor. Worcestershire sauce - adds some umami flavor. Corned beef - make in the slow cooker before using in the hash. Sweet onion, green bell pepper, garlic - all meant to enhance the flavor of the hash. Russet potatoes - best potatoes for this homemade hash. Unsalted butter - helps cook the vegetables and adds flavor. I mean think about it - the reason you're eating a hash like this is for the corned beef so might as well go all out right?Īnd no you don't need the excuse of March to give this corned beef hash recipe a try! Jump to: So I'm of the opinion with a hash like this, it should be equal ratio of corned beef to potatoes. It really isn't hard and will give you enough to make multiple meals including comfort food like corned beef poutine or corned beef fritters. Or if you really want to step your game up, try this smoked corned beef. If you've only had the canned version, then all I can say is you are really missing out. To make your own you just buy some corned beef and throw it in the slow cooker with some water and curing spices for 6-8 hours. 
However to me and others I know, there is a big difference between a homemade corned beef hash recipe, and canned corn beef hash which is what a lot of restaurants make. It seems like almost every diner, especially in the south, carries it these days and even national restaurants like IHOP do as well. It really became popular back in the 1940's during World War II as fresh meat was rationed while corned meat was more available. What's funny is while eating corned beef on its own in the US is somewhat limited to March, corned beef hash seems to be eaten year round. Patrick's Day is today so I figured it was appropriate to share something everyone eats during this time of year - corned beef.
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