Corned Beef Hash Stew

Kathy Sterling

By
@Kster2033

Growing up in a Cajun family, meals that had a roux base was common. My mom made this dish often as it fed a lot of people (I am the oldest of 8 children) and it was inexpensive.

This is the only way I knew Corned Beef Hash was made, imagine my surprise when I ordered it at a restaurant and got the "other" stuff! They obviously needed a lesson on cooking.

I usually make a pan of cornbread and serve corn with it...we call it our "Corn" Meal.


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Rating:

Comments:

Serves:

4

Prep:

25 Min

Cook:

40 Min

Ingredients

4 large
russet potatoes
1 medium
yellow onion, chopped
1 Tbsp
salt
1 Tbsp
black pepper
12 oz
can of corned beef
1 1/2 c
dark roux

Directions Step-By-Step

1
Peel and dice potatoes, set aside.
2
In a large Dutch Oven pot, bring roux and 8 cups of water to a boil. Roux will dissolve into the water as it heats. Note: You can use bottled Roux or look for my Microwave Roux recipe.
3
Add onions, salt, pepper, corned beef and bring to a medium boil. Gravy should be a little on the thick side.
4
Stir in potatoes and simmer until potatoes are tender, about 25 minutes.
5
If gravy is too thick, add more water or for thicker gravy, add more dark roux.
6
Note: If your gravy is not a milk chocolate color, stir in some Kitchen Bouquet to darken and add flavor.

About this Recipe

Course/Dish: Beef