Pastrami-Spiced Corned Beef Hash
Pastrami-Spiced Corned Beef Hash is a classic American breakfast dish with a twist. Instead of using plain, boiled corned beef, this hash features beef spiced with pepper, coriander, garlic, and paprika. It has so much more flavor than the typical American corned beef hash.
The Equipment You’ll Need
- A Spice Grinder- You’ll need this to grind your coriander. If you don’t have a spice grinder, you could use a mortar and pestle, or just use ground coriander.
- A Dutch Oven with a tight fitting lid- You’ll need this for braising the corned beef. If you don’t have this you can use a casserole dish and cover it tightly with heavy duty foil.
- A Cast Iron Skillet- This is the best way to get crisp hash, but you could use any skillet.
The Ingredients Needed for Pastrami-Spiced Corned Beef Hash
- A Corned Beef- You can find this in the meat department of your market. But, for a great shortcut, buy pastrami from your local deli or smokehouse that specializes in freshly smoked pastrami. Then, you can skip right to preparing the hash.
- Whole coriander- You can find this with the spices at your local market. Grinding it yourself will add so much flavor to your dish.
How I Made This Dish
- First, I was sure to rinse my corned beef really well, to remove some of the salt. Then, I also dried it off well.
- Next, I made sure it was tightly covered and cooked it for three and a half hours. Plus, I removed the lid and cooked it for another thirty minutes.
- While it was baking, I cooked my potatoes, and started frying the hash.
- As soon as my corned beef was done I cubed up two cups of it for this recipe. I sliced and froze the rest for future hash breakfasts.
- Finally, I added the beef to the hash, and cooked for the final three minutes.
- I served this with eggs and toast, and it was a very hearty and filling breakfast.
This Pastrami-Spiced Corned Beef Hash is a favorite recipe at my house. My husband is quite the hash connoisseur, ordering it whenever he sees it on a restaurant menu. But, in my opinion, this is a dish best made at home. Hotel restaurants often just serve a messy pile of meat and potatoes, and often make me wonder if they’re getting their hash from a can. If you’re looking for a different way to spice up breakfast at your house, I hope you’ll try my spiced up rendition of this American classic.
Pastrami-Spiced Corned Beef Hash
Equipment
- Dutch oven
Ingredients
- 4 pounds corned beef
- 2 tbsp. ground pepper
- 2 tbsp. coriander seeds, grinded in a spice grinder
- 1 tbsp. paprika
- 1 tbsp. minced garlic
- 2 large russet potatoes
- 4 tbsp. butter
- 1 cup chopped onion
- 1 tbsp. 'Worcestershire sauce
- 1 tbsp. fresh thyme leaves
Instructions
- Preheat the oven to 300 degrees.
- Rinse the corned beef well, and dry off the liquid. Rub it all over with the pepper, coriander, garlic, and pepper.
- Fill a Dutch oven with two inches of water and then add the beef with the fat side facing up. Put the lid on and cook for three and a half hours. Take the lid off and cook an additional 30 minutes. Set aside two cups of half inch cubes of corned beef for the hash. Save the rest of the corned beef for another use.
- Meanwhile, prick the potatoes all over and microwave on a plate for five minutes. Turn them over and microwave 5 minutes more. Peel and cut into half inch pieces.
- In a cast iron skillet, melt two tablespoons of the butter and cook the onion until it softens a little.
- Add the rest of the butter and the potatoes. Cook until the potatoes start to brown and crisp, about 15 minutes.
- Add the corned beef, Worcestshire sauce, and thyme and cook three minutes and serve.
