corned beef hash stew
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.
prep time
25 Min
cook time
40 Min
method
---
yield
4 serving(s)
Ingredients
- 4 large russet potatoes
- 1 medium yellow onion, chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 12 ounces can of corned beef
- 1 1/2 cups dark roux
How To Make corned beef hash stew
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Step 1Peel and dice potatoes, set aside.
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Step 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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Step 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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Step 4Stir in potatoes and simmer until potatoes are tender, about 25 minutes.
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Step 5If gravy is too thick, add more water or for thicker gravy, add more dark roux.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Beef
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