6. Place portion of hash into pan. Mix around for 2-3 minutes to achieve slight browning. Once hash has been slightly browned, pack it together in the pan with a rubber spatula to form something ...

Preheat the oven to 425 degrees. Toss the diced russet and sweet potatoes with enough olive oil to lightly coat the potatoes and season with a sea salt and pepper to taste.

NOTE: To cook corned beef, start with a 3-pound, vacuum-packed corned beef brisket. Place in a large Dutch oven or stockpot over medium or medium-low heat. Add cold water to cover and a tablespoon ...

Spreading your canned corn beef hash onto a hot nonstick skillet in a thin layer maximizes its exposure to the base of the pan and helps it develop a crispy, characterful texture. If you tumble it ...

Place Corned Beef Brisket and 3 cups of water in a large stockpot or Dutch oven, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2½ to 3 hours or until fork-tender.

Stout-braised corned beef is a dish that can be enjoyed on St. Patrick’s Day and the next morning as corned beef hash or sliced thin for sandwiches.

1) Chop the cooked corned beef brisket into pieces and set aside. 2) Heat a large fry pan on the stove and add enough oil to lightly coat the bottom of the pan.

Put corned beef, onion, celery, orange, garlic, peppercorns, cloves and bay leaves into a large (6-quart) Dutch oven. Add beer and then cold water to cover everything by 1 inch.