Hot fudge sauce that is rich, decadent, and wonderful. Much easier to prepare than store-bought, too!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 4 potatoes, peeled and chopped
- 2 (12 ounce) cans corned beef
- 1 tablespoon ground black pepper
- 5 tablespoons cider vinegar
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté onions and potatoes until slightly browned, about 5 minutes.
- Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1135 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I cut it in half and added a few things, I added Hot Ro-Tel tomatoes(I added 3/4 of a small can), 3/4 of a 7oz of sweet corn, small can of French style Green Beans… and after I cooked it in skillet for 20 minutes then I poured it all in a casserole dish covered it with Mexican Style 4 Cheese and baked in oven on 325 for 15 minutes, It was really Good !! Susie Muss
This is the classic c.b. hash recipe. What a lot of people don’t realize when they try to make c.b. hash, and wonder why it doesn’t have the same tangy flavour as canned c.b. hash is the VINEGAR. To add vinegar to hash sounds weird, but that’s the secret.
This was a great recipe although it calls for too much vinegar IMHO. Also, adding some beef stock added to the flavor just make sure you cut some of the salt. Finally, I used a combo of olive oil and butter to start with and fried the potatoes much longer to make sure they were fully cooked. I then added the onions for a couple of minutes and finally added the corned beef.
It was delicious, fast, and easy with just a few ingredients. I was a bit skeptical about the vinegar and only added 4 Tbs of vinegar, but it added a delightful zing to the hash. Because the recipe is basic, you could certainly tailor it to your liking by adding vegetables and more herbs to make it more of a main dish instead of a side dish or to add flavor variety. The serving suggestion with eggs was great though and more veggies on the side would make for a more rounded nutrition. My guests, who like a bit more heat, added salsa and hot sauce, but I liked it just the way the recipe called for. Definitely a keeper!
What a delicious meal for the end of a very busy day. I halved everything because there are two of us. I will be making this again.
Wow I rarely rate recipes but I just had to with this one! I only had one can of corned beef so I halved everything – but the ratios were absolutely perfect! The peppery slightly acidic flavor combined with the savoury potatoes and corned beef were delicious. 5 stars for this very simple yet tasty recipe.
Great for a quick and easy meal, I also peel/ chunk slice/ and microwave a carrot to add flavor & color, along with frozen or canned kernel corn. Leftovers are also really good fried up a little crispy.
Loved this but vinegars acid wrecks the seasoning in my cast iron pan. Any other type of pan is fine.
I followed instructions it came out great
We loved it. Mine was 3 medium potatoes, 1 onion, 1 can corn beef, tsp pepper (ish), good shake of seasoning salt and 2.5T apple cider vinegar. Near end (5 minutes) threw in 3 scrambled eggs, some chick peas (cuz leftover in fridge) and tablespoon parsley. Served with baked beans. Dinner! Thanks for the great idea and versatile recipe.
I would use 1 can of corned beef and 1 tablespoon of cider vinegar. 5 tablespoons was too much and overtook the corned beef flavor. I might also add garlic and green onion for flavor and color.
I love this recipe. I dot not pre-cook potatoes in microwave. Just smaller chunks. Slow cook on stovetop. Then when cooked through, sprinkled with vinegar, & placed under broiler to form a browned, crispy crust. Excellent.
I used left over corned beef for the recipe. It turned out great, will use it again.
Halved the recipe (only had one can), added green beans, garlic and corn, only 1 tbsp of the vinegar and 1 tbsp of Worcestershire sauce. It was great, the kids loved it, even lil Mr. Pickypants who doesn’t like beef so that’s a win in my book. Will definitely make again and up the quantity. Thanks for posting.
What a great meal. I made it with 1 can corned beef and 2 huge baking potatoes. I used onion flakes because I had no onion. Also used garlic seasoning. This will b added to our favourite meals.
Just made this for me and my wife. My first crack at corned beef hash. I was confused at the five tablespoons of cider vinegar. I Sounded weird. Then I found I had everything BUT the vinegar so I left it out. I don’t think it would have added anything to it, and anyway my wife hates vinegar. My only other experience with hash is from a can and this is far better. I don’t even need to put ketchup on it.
This is a fine recipe. The vinegar is a nice and necessary touch but be careful it can be over powering. As for any Hash recipe it would be best with actual corned beef not caned corned beef.
Very tasty. I used leftover corned beef instead of the canned kind. Really easy. I didn’t measure the pepper or the vinegar, came out perfect. Served with fried eggs and toast. Yummy!
Delicious and so easy.
Easy and no fuss. use slow cooker.
Don’t be afraid of the vinegar. The raw vinegar taste cooks out and leaves behind this wonderful hint of a tangy apple flavor, very compatible with corned beef! And use real corned beef! It’s awesome. Only thing I disagree with is you have to judge how much potato to use with the amount of corned beef you’re working with. This was a little heavy on the potato. But, the basic recipe is spot on! Thanks!