Corned Beef Hash Stew

Kathy Sterling


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 vote
25 Min
40 Min


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


1Peel and dice potatoes, set aside.
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.
3Add onions, salt, pepper, corned beef and bring to a medium boil. Gravy should be a little on the thick side.
4Stir in potatoes and simmer until potatoes are tender, about 25 minutes.
5If gravy is too thick, add more water or for thicker gravy, add more dark roux.
6Note: 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