I was inspired again by the sheer ingeniousness of my friend Miranda. Randie as many call her came up with an Irish inspired idea of canning Corned Beef. Not just any Corned Beef but the idea of creating a jar specifically for the use of making Hash. Now Corned Beef Hash in the jar from the grocery store used to be one of my favorites till I had breakfast at a little diner in downtown Santa Barbara who made homemade hash from scratch. The beef was cooked and shredded and diced potatoes, onions, and green peppers were saute with the meat till the hash was crispy on one side, just like I like it.
If you can the raw meat and potatoes are cut into 1″ cubes the pressure canner would do all the work and I could just drain the liquid and empty the jar onto a cutting board. Using my french knife I could dice and chop the meat and potatoes into smaller sizes and fry them up in the frying pan adding what other yummy things I wanted to add at that point. So that is what I did.
Corned Beef Hash
Ingredients
- 5 lbs Corned Beef, trimmed as well as possible and quickly rinsed in cold water
- 5 pc, medium size potatoes, peeled
- 1 pc. large onion diced (optional)
- Boiling water
- salt and pepper
Instructions
- Cut the corned beef and potatoes into 1″ cubes.
- Fill hot sterilized pint jars with 1/4 full of potatoes and then fill to 1 1/2″ headspace with Corned Beef. Add a pinch of salt and pepper if desired.
- Add boiling water filling to 1″ headspace. Remove air bubbles with chopstick or plastic spatula. Refill to proper headspace.
- Wipe the rim of the jars with paper towel that has been dipped in vinegar.
- Add hot lid/ring and pressure can for 75 minutes at 11lbs of pressure for dial gauge and and 10 lbs for weighted for pints and 90 minutes if you are making quarts.
- To make the hash pour the liquid out of the jar. Empty the contents of the jar onto a cutting board and chop up the meat and potatoes into a small dice.
- Add a small amount of olive oil to a frying pan. If you have not added the onions previously add a 1/4 cup of diced onions per pint jar and saute till translucent.
- Then add the chopped meat and potatoes to the pan. Turn the heat up to medium and cook on one side for about 10 minutes.
- Using a spatula turn the now crispy hash over and cook for another 5 minutes. Serve with eggs and toast!
5 Comments
AC
Posted on: December 29, 2019I thought you couldn’t can corned beef. Corned beef in the bag is already corned whether you add the spice package or not. The spice packets just adds flavor.
June
Posted on: December 29, 2019I saved corned beef broth from a previous corned beef. Could I use that instead of water so it would taste more like corned beef?
Jerilea
Posted on: December 29, 2019So glad I found this. My kids like the store bought stuff and as a I canner I thought it’d be better homemade. This looks super easy too. Come March I’ll be making this…thanks.
Fran
Posted on: December 29, 2019When does the onion get added to the jars? And how much per jar? Thanks!
Jerilea Hendrick
Posted on: December 29, 2019I tried this today after cleaning out the freezer. I roasted the meat for 55 minutes in the oven and then cut it into cubes. My kids love eating hash for breakfast and thought I’d make it from scratch. Thanks for the recipe!