The days of grandma opening the can of processed corned beef hash are over! With this ultimate Southwest themed corned beef hash recipe, you are sure to kick up your taste buds and elevate your brunch game. My recipe utilizes a slow-cooked corned beef recipe along with Yukon potatoes and various spices. While making this recipe isn’t for the faint of heart, it will yield you plenty of extras to throw in the freezer so you can enjoy it time and time again without all the prep work.
Steam Griddle Corned Beef Hash
- 3 Lbs. Corned Beef
- 3 Strips Bacon
- 3 Lbs. Yukon Gold Potatoes
- 1 C. Corn
- 1 Ea. Vidalia Onion, diced
- 1 Ea. Green Pepper, diced
- 1 C. Heavy Cream
- 2 C. Whole Milk
- 2 Tbl. Cajun Seasoning
- 2 Tea. Cumin
- 1 Tea. Salt
- 1 Tea. Black Pepper
- ½ C. Rendered Beef Fat
- 1 Ea. Jalapeno, seeded and diced
- 2 Tbl. Corn Meal
- Corn beef can be purchased from a grocery store usually, but it is always better if you have the time to make your own. Check out one of my previous recipes here. I used this recipe when I made my amazing Reuben sandwich. If you’re going to take the time to make corned beef, might as well try both recipes!
- While it is up to personal preference, I prefer to leave the skin on my potatoes, but you may peel them if you want. Boil them in a pot of salted water until they are fork tender. Chill and cut them into bite-size pieces.
- Preheat your American Steam Griddle to 350° and sauté your corn, onions, and green peppers until soft.
- In a food processor, cut your corn beef into manageable size pieces and pulse them in the food processor. Pending the size of your processor, you may have to work in batches. Pour in the cream and milk and puree until a fine paste forms.
- Now combine all your ingredients in a bowl and mix thoroughly.
- Place a scoop on the griddle surface- no need to butter it, the hash has plenty of fat in it.
- Drop the lid on your griddle and allow in to cook for 4-5 minutes. You want to just let it go so that a nice crust can form on the bottom. Flip once and let cook for 1 more minute.
- Put on a plate and top with chopped cilantro, scallions, and Pico de Gallo.
- Pairs great with a Bloody Mary for Brunch!