Corned Beef Hash
Here is the recipe for canning the Corned Beef and Potatoes with the Corned Beef Hash recipe following.
- 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
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!
I didn't use the pickling seasoning that came with the meat and I peeled my potatoes. Without the pickling seasoning its just beef brisket.
Yield 7 pints
The taste of the hash is great and really you are just doing a reheat. I only made 7 pints but will purchase more Corned Beef after St. Patrick’s day on sale.