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

How to Make Corned Beef Hash Stew


  • 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.

Printable Recipe Card

About Corned Beef Hash Stew

Course/Dish: Beef