Red Flannel Corned Beef Hash


Contributing Writer
Vicki McGraw
Elegant Edibles Catering

What? I’m a little early in that statement, you say? Well, since this is my week to pen this article, I figured I would allow myself the opportunity to be the first to wish you a Happy St Patty’s Day! I get to have the holiday linger just a little longer!
Over the course of the next two weeks, I expect to be cooking well over a hundred pounds of corned beef (and will hope that I have haven’t gotten sick of it by the time the actual holiday rolls around). While some of you may not care for the Irish staple, it just wouldn’t be St Patty’s Day in the McGraw household without a family get together that includes corned beef, cabbage and of course, a green beer or two!
Corned beef is a very simple meat to prepare if you have patience…it is not a quick cook meal, for sure! Because it is a brisket cut, it requires a long cook time to become the tender, melt in your mouth delicacy we all love. I prefer to simmer it, either in the crock pot or on the stove top, but, it can also be baked, again for a long time at a low temperature. My favorite parts of a corned beef dinner, however, are the treats you can make with the leftovers.
In our house, a plated corned beef dinner plays second fiddle to the Rueben sandwiches and hash we get to enjoy the next day. My husband is the king of Reuben sandwiches. He can make a mouth-watering sandwich that even a non-lover will enjoy! Don’t tell him I said so, but I think his secret is using Bavarian sauerkraut. Bavarian sauerkraut, unlike plain sauerkraut, is a little sweeter and contains caraway seeds. It just adds that special something to those yummy grilled sandwiches.
My contribution to the redemption of left-over St Patrick’s Day dinner is to make corned beef hash (also known as red flannel hash). I love the “comfort food feel” of a big bowl of steaming hash. After cooking my corned beef, I will be left with a big stock pot full of the flavorful broth (the result of hours of simmering my meat, potatoes, carrots and cabbage). I won’t want to waste all of that flavor, so instead of just dumping it down the drain, I will cook extra potatoes in it. The broth has wonderful flavor that will be infused into the potatoes as they cook. As simple as it is to do, we often forget about the wonderful flavors that can be infused into simple starches, such as potatoes and rice, simply by using flavored cooking broths (simple stocks) to cook them in.
When food is left over, chances are really good it can have a second life in some wonderful form. You just need to be willing to “repurpose” your left-overs and voila! Less clutter in your fridge and something great on your plate!

Red Flannel Corned Beef Hash

  • 1 lb corned beef, chilled
  • 1 lb cooked potatoes
  • 1 T minced onion
  • Salt and pepper to taste

In a food processor, pulse to coarsely chop corned beef. Move meat to a mixing bowl. As with meat, pulse to coarsely chop potatoes (although I prefer to use a potato masher rather than the processor for the potatoes; you will get a chunkier texture for your hash).

Add potatoes, onion, salt and pepper to bowl with meat and gently mix to incorporate.

In a hot, lightly oiled pan, fry hash until heated through and crispy on the edges.

Serve with eggs, if desired!

To read more of Vicki McGraw’s commentaries on good cooking, fine recipes and perfect party treats, visit and click on Join Me in the Kitchen’s own page. The Jamestown Gazette is proud to present our county’s most creative and original writers for your enjoyment and enlightenment.