Newfoundland’s Traditional Corned Beef Hash

Today, we’re sharing a cherished recipe from the heart of Newfoundland – Corned Beef Hash. This classic dish is a staple in many homes, known for its hearty and comforting flavors. Follow along as we guide you through each step to create this delicious meal, perfect for breakfast, lunch, or dinner.

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it’s the first week of July and what do that mean we’re in the summer it’s hot outside we’re in this nice cool grage and we’re going to light the stove we’re going to light that stove right there and the reason why is because you enjoyed our shipwreck dinner video so much we want to bring you another traditional meal using our beautiful stove and that is corn beef Ash it’s a traditional meal right here in new land that most people kind of grew up on it’s very very common meal and sometimes kids are not crazy about it and other times they love it with a little bit of ketchup everyone got their way of eating this beautiful meal we’re going to bring it right to you but first we have to light the stove [Music] don’t tell mutter so we’re going to just put the uh cover back on sometimes you got to improvise we don’t have running water so I brought in the hose we’re supposed to fill it up outside but motor ain’t here we’ll see see if she watches the video or not I don’t know so this corn beef I haven’t eaten this since since I was a child and it’s the same type of can you got to use the key to open the can they haven’t changed that and that’s that’s incredible but when you look at the nutritional facts I mean this is not something you want eat every day um it’s one sixth of a can the nutritional value and it’s at 410 MGS for the sodium for one six off the can so that’s probably just one one serving really time you put it in with the uh with the potato so I don’t know if we’ll use one can or two I think one is going to be plenty we’re going to start with our onion we’re going to chop up our onion cuz we want to get that in the frying pan and I’m going to be chopping it quite small I kind of want to sauté it and I mean a lot of people are not crazy about onion but that’s why I cut it up very small so time you fry it up separate and some time you caramelize it you really don’t notice that that it’s onion and that’s the main thing is the ingredients you add try to have it to the point where people people don’t notice that it’s there you can have big pieces of onion but why most people are not crazy about that type of onion or that style how it’s cooked so we’re going to caramelize it it’s going to be very soft it’s almost going to dissolve inside the uh corn be Ash now you’re going to notice it’s there just add a lot of beautiful flavor and the best thing about our wood stove you have constant heat heat doesn’t Drop Like electricity like your uh electric stove top doesn’t drop heat and believe it or not and I know a lot of people don’t believe it but it everything tastes better that’s what people say when they’re out having the open fire and they cooking breakfast over with a cast iron over the Open Fire tastes better it actually does everything tastes better it Cooks differently especially your eggs it’s usually more fluffier cuz that heat doesn’t change especially in the cast iron the iron itself heats up and keeps that heat it’s amazing to be able to cook like this things taste better it really does we’re actually going to use avocado oil instead of butter let’s get this in the pot or in the frying pan spread that out let the wonderful cast iron do its job I know the bags don’t be as full as they used to be but you’re paying proba probably yeah you are paying more than you used to so I don’t know how much to really use I say that’s good one more for good luck we got our pot on the go here our bucket and we’re going to start peeling let start peeling our potatoes then we’re going to chunk them up so they’ll boil quicker and just chunk it up chunk it Di and that’s it for the potato let’s put it in our bucket so we can dispose of it there we go let’s check on the boiling water that glass give an awful lot of heat I mean right out here 2 feet easy and still very very warm so when I get in close my legs is like burning even in the winter when we got stove going cuz we got to have a lot of heat a lot of wood in there we call it driving the stove you’re driving it so what you’re doing is you’re adding a lot of wood you don’t let it die down you keep it sted keep the wood in there keep the fire up keep the heat going and uh it’s wonderful for cooking let’s have a look at this good it’s back back boiling again so this is the color we’re looking for the beautiful Browns we’re just going to keep it there for a couple more minutes probably less cuz the heat is going to stay in the frying pan even when we take it off the stove that iron is going to keep that heat for quite a while so you don’t want to overcook it or you don’t want to bring it to exactly to to the point you want it right here on the stove because when we remove it off the heat it’s going to continue cooking so you don’t want to overcook the onion so I say we’re at that point right now where we can move it and the potatoes are done they are done so all we’re going to do is scoop at potato we’re not going to drain it there we go going to add some butter this pack have seen better days that’s for sure [Music] we’re going to mash potato first before we adds in the corn beef corn beef Ash now you see how this onion has really caramelized you see that see that beautiful color the brown that’s what you’re looking for when you caramelize onion that’s exactly what you’re looking for it’s very soft off it’s not crunchy you can put it in a recipe and really not even know it’s there we going to add this and all that oil avocado oil just put some nice taste on the ash now our corn beef Ash been that long I remember when Mom used to have this and I I always want to open it up I always want to be the one to open it from the can make sure I go the right way follow the directions the arrows pointing there we go look at that look at that can you guys remember having this as a child or still making it today look at that this brings back a lot of memories look at that chunk just going to use a spoon there we go all out perfect let’s try one first now mom always used a ice cream scoop one thing that I remember are doing this is the color and the consistency you’re looking for some of that onion you got lots of that beautiful corn beef all mixed in with the potato a beautiful beautiful consistency it’s proper color not too much not too little it is the right color a lot of times it’s just the color or Texture that you’re looking for and this one is definitely hit the mark we’re going to take up some of this beautiful corn beef and give it a taste look at this right there let’s give this a nice taste you can tell right away it’s very creamy potatoes turn out perfectly rusted potatoes perfect for boiling and that butter really hit the spot corn beef is not chunky mashes in there perfectly very smooth very creamy even with the corn beef that onion is not crunchy giving a wonderful wonderful taste and that’s the best way of doing your onions caramelize it takes the crunch out of it but gives that amazing taste truly amazing a real traditional Newan corn beef Ash awesome if you enjoyed this recipe check out our recipe over a of our cast iron stew top with a pastry now you got to try this because a lot of people will make this pastry separate not over top of a stew but those that liquor that that juices from that stew is soaked up into the bottom of the pastry and a nice crust on top it’s not a pastry you get in a coffee shop this is different you got to watch that video it’s mother’s recipe for pastry it is an incredible and delicious meal awesome for winter time check it out and we’ll see you in our next video