Cook along with Anne as she makes a hash with leftover corned beef and red-skinned potatoes before topping the mixture with a poached egg!
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Corned Beef Hash with Hot Cherry Peppers
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr (includes cooling time)
Active: 25 min
Yield: 4 servings
Ingredients
4 large Yukon gold potatoes, cut into 1/4-inch dice
Kosher salt
Extra-virgin olive oil
1 yellow onion, cut into 1/4-inch dice
8 pickled cherry peppers from a jar, stemmed, seeded and cut into 1/4-inch dice, plus 1/4 cup of the pickling liquid
1/4 cup of the pickling liquid
1 pound corned beef, cut into 1/4-inch dice
1/2 bunch of fresh Italian parsley, leaves finely chopped
8 eggs, fried over easy, for serving
Directions
Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water–it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!
Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.
Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.
Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person.
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Anne Burrell’s Corned Beef Hash with Hot Cherry Peppers | Food Network
33 Comments
Love this recipe it’s awesome 👏
Looks delicious that corned beef! 🦇
👍😋😋
Looks yummy!!
White people's corn beef hash 😅
Dear Annie I love your coocking..!! I love your great personality too; I am learning a lot from your videos, thank you so much..!!!
Make sure there's a tablespoon of salt in it.
Anne…I’m digging your hair 🤍🤍🤍🤍🤍.
I’m going to try this.
if i make this i don’t think i’d like it super soft i’d definitely prefer a crispy potato and more fried everything
I want some biscuits with it.
“Dry, damaged and not beautiful”
I’ve never related to an onion more
That is not hash
I love the chicken dis with sausage and hot cherry peppers bur it’s getting more and more difficult to find them.
Was that a peck of pickled peppers? ^-^
I too, love pickled peppers. Both hot, mild, and sweet. Love sweet pickled peppers on a sub sandwich, as it wakes it right the heck up!
Anne IS a Rockstar! I can't wait to try this with my leftover corned beef from St Patrick's Day! She's a great instructor and chef!
I keep cans of the "dogfood" corned beef hash as hurricane prep food. If you are short on food, you can get a load of calories and fat to keep you going. Not good for you, but neither is starving!
Is Anne Burrell married to a chef also.
I have this sudden craving for corned beef hash now……
Your so funny,the can Sunday hash who didn’t eat can hash.👍✌️
Nonsense and i m Irish.. Talking about the potato bit…
Yes you are a Rockstar! 😊 Great recipe and I see it in my future this weekend! Thanks Anne!
Anne Burrell is in the Beef hash with fall hot cherry!❤️💕😇💔
Yes don't rub your eyes after touching peppers like that. I did that by mistake once with habaneros not good.
Yummy
Reality says nobody has the ingredients you are playing with. Bad cooking show for poor cooks. Cool for rich people with a lot of time on their hands.
I would have an hypertensive crisis and end up in the ER with all that salt!
Edgy haircut.
this looks awesome. I do the canned thing every couple of months.. just wondering how this would come out using some left over corned beef from st patttys day. what you used looked very lean and not alot of connective tissue.
Looks yummy and easy minus the cherrry peppers for me!
❤
Outstanding
Female Fieri
OMG that hash would be WAY too sour for me. And the reason she didn't get a nice browned crust is because she dumped the vinegar and water in the pan. Who knows why, but the hash just sat there and steamed, probably turning the potatoes to mush.