Gluten Free Corned Beef Hash
Gluten Free Corned Beef Hash is an all time breakfast favorite for my family. We grew up eating it out of a can; which we loved, but never had it homemade!
I finally decided to make it myself and Oh My Goodness! It is WAY better than any hash I’ve had from a can for sure.
I picked up a package of corned beef from Costco that already contained the seasoning packet for it. Traditional seasoning usually contains Coriander, Dill Seed, Brown Mustard Seed, Yellow Mustard Seed, Allspice, Bay Leaves, Cloves, Red Pepper, Black Pepper, Cinnamon, Cardamom and Star Anise.
I put the brisket in the crockpot on low for 4-6 hours so it would have time to cool before preparing it for the hash. Several recipes I read said I should make it a day or two ahead of time to cool completely; so I did.
When I decided to make this hash; I took the cold brisket out of the refrigerator and sliced it into 1/4″-1/2″ thick slices. Once sliced completely; I pulled the beef apart so the small shredded chunks could be added to potatoes and onions.
I diced the potatoes into small cubes; which I decided afterward should be smaller, and fried them in a skillet with diced onion and olive oil. When the potatoes were more than half cooked; I added the shredded brisket to the skillet to warm completely.
My daughter requested I make waffles and eggs to accompany the hash; so I made mini egg bites and Pamela’s waffles to complete our dinner. Who doesn’t like to have breakfast for dinner?
I am looking forward to going to Costco before St. Patrick’s Day so I can pick up a couple more of these briskets to make again!
Here is the recipe for this homemade hash to share with your family:
Notes
If planning to make for breakfast; make in slow cooker night before and store in refrigerator overnight to cool.
Ingredients
- 3-4 lb Corned Beef Brisket (with seasoning included)
- 8-10 Gold Potatoes; diced into small cubes
- 1 Onion; diced
- Dash of Pepper
- 2 Green Onions; diced
- 2 Tbsp Olive Oil
Instructions
- Place Corned Beef Brisket in slow cooker and cook on low for 4-6 hours.
- Once fully cooked; remove from slow cooker and allow to cool completely. (can store in refrigerator for a day or two prior to making hash)
- Slice corned beef into 1/4" - 1/2" slices.
- Manually pull corned beef apart into shredded chunks and set aside.
- Slice potatoes and dice into small cubes; set aside.
- Cut and dice onion into pieces; set aside.
- Put olive oil in large skillet; add cubed potatoes and diced onions.
- Cover and cook on medium heat; stirring occasionally until partially softened.
- Add shredded corned beef to skillet to warm beef and finish cooking potatoes.
- Once potatoes are cooked; remove skillet from heat.
- Serve warm and top with diced green onion.
