Corned Beef “Hash”ed Potatoes

Corned Beef "Hash"ed Potatoes | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

I swear that this is the last St. Patrick’s Day recipe, and then after this I’m moving on, unless of course, I get a really great deal on corned beef. Then maybe I’ll experiment a bit more, but I’ll try to keep it non-holidayish for you. I made these potatoes because I had some leftover corned beef, and was tired of eating all of the traditional dishes such as corned beef and cabbage, Reuben sandwiches, and corned beef hash. Basically I got bored, and decided to play around, and was curious if boiling potatoes in beer would actually make a difference. Guess what? It did. It’s a subtle taste, but you do indeed notice it. Was it worth “wasting” a beer? Not quite sure about that, but I’ll try anything once. By the way, for those of you thinking maple syrup doesn’t belong in mashed potatoes, you’re very wrong.

Corned Beef "Hash"ed Potatoes | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 2 Pounds Red Potatoes, Diced (Approximately 5 Medium Potatoes)
  • 1 (12-oz.) Bottle of Beer
  • Water
  • 1 Teaspoon Kosher Salt
  • 1 Tablespoon Irish Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Onion, Chopped
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 2 Teaspoons Dried Parsley
  • 2 Cups Corned Beef, Diced
  • 2 Tablespoons Dijon Mustard
  • 4 Tablespoons Maple Syrup
  • 1/4 Cup Heavy Whipping Cream
  • Additional Irish Butter

Directions:

  1. Place the diced potatoes into a medium pot, add the bottle of beer, add water to cover by 1/2 an inch, and then add salt.
  2. Bring potatoes to a boil over high heat, and then reduce heat to medium-high. Boil until the potatoes are fork tender; this should take between 15 and 20 minutes.
  3. Remove the potatoes from the heat and drain; set aside.
  4. In a large Dutch oven or skillet, melt the butter and olive oil together, over medium-high heat.
  5. When the butter is melted, add the onions and cook just until softened.
  6. Add the garlic powder, paprika, black pepper, and parsley; cook for 1 minute.
  7. Stir the drained potatoes and diced corned beef into the Dutch oven or skillet; cook for 2 minutes.
  8. Stir in the Dijon mustard and maple syrup; cook for 5 minutes.
  9. Empty the contents of the pot into a large mixing bowl.
  10. Add the cream and mix on low-speed until the mixture resembles that of mashed potatoes.
  11. You may need to add additional butter or cream to get the desired consistency.

Corned Beef "Hash"ed Potatoes | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • I used a Brown Ale in this recipe, but you can use whatever type of beer you have on hand.
  • You can replace the Irish Butter with traditional butter, and the heavy whipping cream with milk.
  • Don’t let the beer/water mixture boil over; it will make a complete mess of your stove.

Improvements:

  • Garnish with chopped chives or scallions.
  • Form 2-inch balls out of any leftovers, coat in flour, and then fry in vegetable oil until crispy.

Corned Beef “Hash”ed Potatoes

Corned Beef “Hash”ed Potatoes

Ingredients:

  • 2 Pounds Red Potatoes, Diced (Approximately 5 Medium Potatoes)
  • 1 (12-oz.) Bottle of Beer
  • Water
  • 1 Teaspoon Kosher Salt
  • 1 Tablespoon Irish Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Onion, Chopped
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 2 Teaspoons Dried Parsley
  • 2 Cups Corned Beef, Diced
  • 2 Tablespoons Dijon Mustard
  • 4 Tablespoons Maple Syrup
  • 1/4 Cup Heavy Whipping Cream
  • Additional Irish Butter

Directions:

  1. Place the diced potatoes into a medium pot, add the bottle of beer, add water to cover by 1/2 an inch, and then add salt.
  2. Bring potatoes to a boil over high heat, and then reduce heat to medium-high. Boil until the potatoes are fork tender; this should take between 15 and 20 minutes.
  3. Remove the potatoes from the heat and drain; set aside.
  4. In a large Dutch oven or skillet, melt the butter and olive oil together, over medium-high heat.
  5. When the butter is melted, add the onions and cook just until softened.
  6. Add the garlic powder, paprika, black pepper, and parsley; cook for 1 minute.
  7. Stir the drained potatoes and diced corned beef into the Dutch oven or skillet; cook for 2 minutes.
  8. Stir in the Dijon mustard and maple syrup; cook for 5 minutes.
  9. Empty the contents of the pot into a large mixing bowl.
  10. Add the cream and mix on low-speed until the mixture resembles that of mashed potatoes.
  11. You may need to add additional butter or cream to get the desired consistency.
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ORIGINALLY POSTED 03/21/2014




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