Corned Beef Hash
Here is the recipe for canning the Corned Beef and Potatoes with the Corned Beef Hash recipe following.
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!
Notes
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.