Home Made Corned Beef Hash

Always super excited to share you a recipe that can save you from eating from a can that is packed with preservatives or nitrates. Corned beef hash has always been my favorite food back home for breakfast with eggs and toast but, since then..I've been trying to avoid nitrates. I've stumbled upon several recipes..and my trial and error. Most of it will have to vary according to your taste, you can add or lessen any type of seasoning as you progress.
For a shortcut version, you can use your leftover roast beef from the night before, and flake it. Or you can follow from scratch as directed below:

In a crockpot:
1.8 lbs Beef Brisket, cut into 1 1/2 inch cubes
1Tbsp, sugar
1Tbsp sea salt
1 tsp nutmeg
2Tbsp, garlic powder
2 Cups msg free beef broth or hot water
1 peeled potato
1T cooking wine optional

Cook on low for 8-12 hours or until meat flakes with a fork easily. Separte meat from broth and flake in a bowl. Run through a food processor. Cut cooked potato in small cubes. Taste meat and season with garlic salt.

You can separate finished product in Ziploc bag and refrigerate. To cook you need the following:

Frying pan with a 1 T olive oil,

1 small white onion diced, till tender
1 T minced garlic
1 small tomatoe diced, cook till tender

Add meat mixture with potatoes. Add ground black pepper, salt to taste. Flatten meat to skillet, and cook bottom to make it a bit crusty. Flip over.

Serve over toast or rice with fried egg.

Comments

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