corned beef hash stew
(1 rating)
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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(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
40 Min
Ingredients For corned beef hash stew
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4 lgrusset potatoes
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1 mdyellow onion, chopped
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1 Tbspsalt
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1 Tbspblack pepper
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12 ozcan of corned beef
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1 1/2 cdark roux
How To Make corned beef hash stew
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1Peel and dice potatoes, set aside.
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2In 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.
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3Add onions, salt, pepper, corned beef and bring to a medium boil. Gravy should be a little on the thick side.
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4Stir in potatoes and simmer until potatoes are tender, about 25 minutes.
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5If gravy is too thick, add more water or for thicker gravy, add more dark roux.
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6Note: If your gravy is not a milk chocolate color, stir in some Kitchen Bouquet to darken and add flavor.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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