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corned beef hash stew

(1 rating)
Recipe by
Kathy Sterling
Cypress, TX

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.

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 40 Min

Ingredients For corned beef hash stew

  • 4 lg
    russet potatoes
  • 1 md
    yellow onion, chopped
  • 1 Tbsp
  • 1 Tbsp
    black pepper
  • 12 oz
    can of corned beef
  • 1 1/2 c
    dark roux

How To Make corned beef hash stew

  • 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.

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