hash corn beef

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I had two big brisket in a brine for the last 3 weeks. this weekend i smoked one and divided the other in two .
one gone in to the fridge for emergency . one i made cocked corn beef . the plan was to slice it for sammis but i over  cooked it and it fell apart.
i decided to do hash corn beef .
 it was so good that my wife ordered for next week again .
this is  what i did.
fried onion
added salt ,pepper .garlic.
added the beef and fried with the onion.
pre boiled the potatoes and cubed them.
added to the meat and allowed it to burn a bit.

any advice to improve it.

this is my My two automatic cleaners 

Thanks

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africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Topic: hash corn beef Posted: 02 September 2013 at 07:46
	I had two big brisket in a brine for the last 3 weeks. this weekend i smoked one and divided the other in two . one gone in to the fridge for emergency . one i made cocked corn beef . the plan was to slice it for sammis but i over cooked it and it fell apart. i decided to do hash corn beef . it was so good that my wife ordered for next week again . this is what i did. fried onion added salt ,pepper .garlic. added the beef and fried with the onion. pre boiled the potatoes and cubed them. added to the meat and allowed it to burn a bit. any advice to improve it. this is my My two automatic cleaners Thanks
	Ahron

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 02 September 2013 at 10:58
	Ahron, Gorgeous brisket !!! Thanks for posting ... Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 02 September 2013 at 12:56
	That is about as good as it gets, right there, Ahron - wonderful!
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Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 02 September 2013 at 14:44
	I could get behind a plate of that.
	Hungry

Effigy Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633	Post Options Post Reply Quote Effigy Report Post Thanks(0) Quote Reply Posted: 02 September 2013 at 15:44
	Looks great Ahron! Corn Beef hash - caused by the exact same accident - is a huge favorite here. My tip is... If you used carrots and celery in the cooking water (which it looks like you did) strain a few off ( maybe say 1/2 to 2/3 cup), chop them up medium to small dice, and add them to the hash at the same time as the potatoes. A few peas are nice too. I also make corn beef fritters which are excellent lunch box fillers. I don't believe I really have a recipe, it is one of those 'some-of-this' and a 'bit-of-that' mixtures, so what follows is a best guess to quantify what normally I use my 'eye-ometer' to gauge. Anne's Corn Beef Fritters 1 Cup All Purpose flour 1 tsp Baking Powder 1 egg lightly whisked milk to mix - add enough milk to create a batter the consistency of thick cream. 1/4 teaspoon of salt. Black pepper to taste 1 cup chopped/ shredded corn beef 1/4c finely chopped onion - lightly sweated 1/4c Finely chopped red capsicum 1/2 can drained whole kernel corn or fresh if in season. 1/2 tsp dried mixed herbs to taste Make the batter first then stir in the rest of the ingredients, melt a little butter in a large skillet heated to a medium heat, pour 8 - 10cm fritters and fry until the first bubble bursts, flip and finish cooking. Serve warm with tomato relish. Like I said I guess this mix, and it varies according to what is in the fridge. If there are any left over I store in an airtight container in the fridge and use for school lunches the next day. Actually Corn Beef fritters have an interesting history, not dissimilar to Spam. Here is a link to a blog-site that has a number of WWII Recipes, its an amusing Blog too. http://1940sexperiment.wordpress.com/2009/08/11/corned-beef-fritters/
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gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 02 September 2013 at 16:43
	Effigy, I love the sound of those corned beef fritters! Excellent idea!!! Ahron...the corned beef hash looks amazing. Corned beef is one of my favorite things, but I try not to eat it too much. I love slow smoking it too...yum!
	Enjoy The Food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 02 September 2013 at 19:34
	Yer killin' me here, Ahron. Good looking hash! Only thing missing is a couple of poached eggs on top. Ann, I love the sound of those fritters. Definitely on my to-do list.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 03 September 2013 at 02:03
	Great looking hash there Ahron My favorite part of making corned beef is the leftovers so I can have colcannon and also hash.
	Go ahead...play with your food!