A traditional Irish breakfast contains items such as sausage, bacon, baked beans, mushrooms and tomatoes, which all would be great served alongside this hash.
Ingredients6 large potatoes, peeled and diced1 (12 ounce) can corned beef, cut into chunks1 medium onion, chopped1 cup beef broth.
Corned beef, or salt beef in the British Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.
How to make the best corned beef at home?
What You NeedA five-pound brisket of beef, with fat trimmed to about ¼ inch. 1 cup Kosher salt1 teaspoon Prague Powder½ cup sugar3 tablespoons pickling spices4-5 small dried red chili peppers (optional)3 cloves garlic, smashed4 bay leaves. Marinade injector (optional).
You should be thinking “What is wrong with corned beef?”
Sometimes corned beef becomes tough and hard to chew when it is roasted, fried or slow boiled on a heat that is too low. Tough corned beef can be fixed, and keeps it from having to be thrown away. Peel and dice onion. Cut head of cabbage in half. Place the tough, cooked corned beef into the stock pot.
You can buy a ready-to-cook corned beef that’s already cured, or you can buy a beef brisket and cure the meat yourself. Each has its own merits, but time is a huge deciding factor. It takes at least seven days to brine your own corned beef, but you’re in control of the flavor.
What sides do you serve with corned beef and cabbage?
Roasted beets, skins slipped, fork broken on the plate, buttered and seasoned with Kosher salt and a few fine grinds of white pepper. Quartered, skin on roasted potatoes drizzled with canola oil, Kosher salt and lots of fresh ground pepper OR lemon pepper Or granulated garlic and Kosher salt. Raw potato pancakes or better yet, Latkes, and more items.