Corned Beef Hash Stew

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
25 Min
Cook:
40 Min

Ingredients

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  • 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

How to Make Corned Beef Hash Stew

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.

Printable Recipe Card

About Corned Beef Hash Stew

Course/Dish: Beef




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